研磨对豌豆分离蛋白应用特性的影响

为改善豌豆分离蛋白应用特性,扩大其在食品工业的应用。该文采用研磨干法处理豌豆分离蛋白,研究其持水性、持油性、泡沫特性、乳化性能、凝胶性能等应用特性变化;并根据研磨后豌豆分离蛋白结构特征,分析研磨对应用特性的影响机理。结果表明:研磨对豌豆分离蛋白形态结构及亲水性基团产生了显著影响,进而影响了豌豆分离蛋白应用特性。研磨时间为7.5 min时,持水性提高了37.4%,起泡性提高了20.83%,且持油性、乳化性和凝胶性为最佳;亲水性也得到了明显改善。

Effect of Grinding on Application Characteristics of Pea Protein Isolate

The pea protein isolate was processed by dry grinding method to study the changes in its application characteristics such as water retention,oil retention,foam characteristics,emulsification performance,gel performance,etc.;and according to the structural characteristics of the pea protein isolate after grinding,the impact mechanism of grinding on the application characteristics was analyzed.Improved the application characteristics of pea protein isolate and expanded its application in the food industry.The results showed that grinding had a significant effect on the morphological structure and hydrophilic groups of pea protein isolate,which in turn affected the application characteristics of pea protein isolate.After grinding 7.5 min,the water retention was increased by 37.4%,the foaming performance was increased by 20.83%,and the oil retention,emulsification and gel properties were the best;the hydrophilicity was also significantly improved.