摘要
通过扫描电子显微镜观察炒制裸燕麦醇溶蛋白和谷蛋白的形貌特征,并测定其理化特性及消化特性。结果表明,与未炒制裸燕麦醇溶蛋白和谷蛋白相比,炒制裸燕麦醇溶蛋白和谷蛋白颗粒变大,蛋白质分子间连接紧密;在碱性条件下,其黏度较高;高温炒制工艺导致裸燕麦醇溶蛋白乳化性、吸油性和持水性显著提高,裸燕麦谷蛋白持水性显著提高,然而对其醇溶蛋白和谷蛋白消化特性均没有影响,也没有改变其非牛顿流体本质。
Using the scanning electron microscope, the morphology of dry roasting naked oat prolamin and glutein were observed. At the same time, physicochemical properties and digestibility had been investigated. Result indicated that compared with naked oat prolamin and glutein, the granular of dry roasting naked oat prolamin and glutein were bigger and the molecule structures were more compact. Under the alkalinity condition, their viscosity were higher, because of the dry roasting process, the emulsifying property and stability, oil-blotting and water binding capacity of naked oat prolamin promoted visibility; while water binding capacity of naked oat glutein promoted visibility. The dry roasting process made no difference to digestibility of naked oat prolamin and glutein, it didn’t transform their quality of non-newtonian fluid, either.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第8期67-72,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家燕麦荞麦现代农业产业技术体系(No.CARS-08-D-3)
关键词
炒制裸燕麦
醇溶蛋白
谷蛋白
蛋白特性
dry roasting naked oat
prolamin
glutein
properties of protein
