| pH值和温度对燕麦蛋白溶解与聚集特性的影响 |
| |
| 引用本文： | 高晓莉,王丽丽,刘丽娅,佟立涛,周闲容,周素梅.pH值和温度对燕麦蛋白溶解与聚集特性的影响[J].核农学报,2020,34(11):2492-2498. |
| |
| 作者姓名： | 高晓莉 王丽丽 刘丽娅 佟立涛 周闲容 周素梅 |
| |
| 作者单位： | 中国农业科学院农产品加工研究所,北京 100193 |
| |
| 摘 要： | 为研究燕麦蛋白的理化性质,本研究采用碱提酸沉法提取燕麦蛋白,并分析不同pH值与温度对燕麦蛋白溶解性、ζ-电位和粒径分布的影响。结果表明,在等电点附近(pH值5.0),燕麦蛋白的表面电荷数最低,蛋白粒度较大,溶解性和乳化性较低。当pH值远离等电点时,燕麦蛋白的表面电荷增加,蛋白粒度逐渐减小,溶解度升高,乳化性也随之升高;随着温度升高(55~95℃),燕麦蛋白聚集体解离,粒度变小,溶解度增加,稳定性变好;温度进一步升高(121、130℃),燕麦蛋白重新聚集形成粒径较大的聚集体,溶解度降低,稳定性变差。本研究结果为燕麦蛋白资源的利用提供了重要的理论指导。
|
| 关 键 词： | 燕麦蛋白 pH值 温度 溶解性 聚集特性 |
| 收稿时间： | 2019-04-22 |
Effects of pH and Temperature on the Solubility and Aggregation of Oat Protein |
| |
| GAO Xiaoli,WANG Lili,LIU Liya,TONG Litao,ZHOU Xianrong,ZHOU Sumei.Effects of pH and Temperature on the Solubility and Aggregation of Oat Protein[J].Acta Agriculturae Nucleatae Sinica,2020,34(11):2492-2498. |
| |
| Authors: | GAO Xiaoli WANG Lili LIU Liya TONG Litao ZHOU Xianrong ZHOU Sumei |
| |
| Institution: | Institute of Agro-products Processing Sciences and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193 |
| |
| Abstract: | To study the physical and chemical properties of oat protein and make better use of oat protein resources, oat protein was extracted from oat by alkaline extraction and acid precipitation. The effects of different pH and temperature on the solubility, ζ-potential and particle size distribution of oat protein were analyzed. The results showed that around pH 5.0, oat protein had the lowest surface charge, larger particle size, and lower solubility and emulsification. When the pH value was far away from the isoelectric point, the surface charge of oat protein increased, particle size gradually decreased and the solubility and emulsification increased. As the temperature increases (55-95℃), oat protein was dissociative, particle size was smaller. As the solubility of oat protein increased, the stability was improved. When increasing the temperature to 121 and 130℃, oat protein precipitated to form larger particle size of aggregate. However, solubility and stability were significantly reduced. |
| |
| Keywords: | oat protein pH temperature solubility aggregation |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《核农学报》浏览原始摘要信息 |
| 点击此处可从《核农学报》下载免费的PDF全文 |
|
