摘要
试验着重于研究湿热处理对藜麦蛋白水合性质、表面性质和质构特性的影响,以评估藜麦蛋白在食品应用和制造中的加工适性。试验通过碱提酸沉法提取藜麦蛋白质,在20℃~35℃的水浴处理下观察到其最大溶解度,在80℃~95℃的水浴处理下,其溶解度最小。1%的藜麦蛋白悬浮液的黏度对湿热处理几乎不敏感。藜麦蛋白显示出高发泡能力和泡沫稳定性,起泡能力在50℃~65℃时最佳,在80℃~95℃时最差。藜麦蛋白的乳化能力在温度未达到80℃时,随着温度的提高而上升,之后下降。温度在未达到80℃时,湿热处理对藜麦蛋白的乳液稳定性没有显著影响,当温度大于80℃时,乳化稳定性下降。在95℃制备的凝胶与在85℃时的相比,其咀嚼性、弹性、内聚性、硬度和黏附性较大,但表面较粗糙,不规则。
This study focused on the effects of hydrothermal treatments on the functional properties hydration properties, surface properties and structural characteristics of quinoa protein to assess the processing suitability of quinoa protein in food applications and manufacturing. Extraction of quinoa protein was used by alkaline extraction and acid precipitation. The maximum solubility was observed in a water bath at 20 ℃-35 ℃, and the minimum solubility was observed in a water bath at 80 ℃-95 ℃. The viscosity of the 1% quinoa protein suspension is almost insensitive to hydrothermal Treatments. Quinoa protein exhibited high foaming capacity and stability. Foaming capacity was best at 50 ℃-65 ℃, the worst at 80 ℃-95 ℃. The emulsifying capacity of quinoa protein increased with temperature as the temperature did not reach 80 ℃, and then drop down. Hydrothermal Treatments had no significant effects on the emulsion capacity of quinoa protein when temperature did not reach 80 ℃. When it was greater than 80 ℃, the emulsion capacity was decreasing. The gel prepared at 95 ℃ compared to prepared at 85 ℃, hardness and viscoelasticity are larger, but the surface was more rough and irregular.
出处
《食品工业》
CAS
北大核心
2018年第3期39-43,共5页
The Food Industry
关键词
藜麦蛋白
湿热处理
功能特性
quinoa protein
hydrothermal treatments
fimctional properties
