高静水压和热处理对荞麦蛋白功能性质的影响

高静水压(high hydrostatic pressure,HHP)处理技术作为一种新型的非热食品加工技术,在食品加工中具有对食物营养和感官品质破坏较小等多种优势.本实验通过HHP处理与传统热处理法(heat treatment,HT)处理养麦蛋白(buckwheat protein,BWP),并测定BWP溶解性、起...

Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein

As a new non-thermal food processing technology,high hydrostatic pressure(HHP)has many advantages,such as less damage to the nutritional and sensory quality of foods.To study the effect of different food processing methods on the functional properties of buckwheat protein(BWP),the solubility,foaming and emulsifying properties of BWP were determined along with its carbonyl content,sulfhydryl content,surface hydrophobicity and Fourier transform infrared spectroscopy(FTIR)analysis after being treated by HHP or heat treatment(HT).The results showed that with the increase in HHP treatment pressure,the carbonyl content and surface hydrophobicity of BWP increased significantly(P<0.05),while the sulfhydryl content decreased significantly(P<0.05);the emulsifying and foaming capacities reached the maximum values(67.3 m2/g and 91.5%)at 500 MPa,which were 33.0%and 16.1%,61.5%and 52.8%higher than those of the control group(without HHP treatment)and the HT group,respectively.The results of FTIR showed that the contents ofα-helix andβ-fold decreased,while the contents ofβ-turn and random coil increased after HHP treatment.Moreover,obvious correlations were found between the solubility,emulsifying capacity,foaming capacity,carbonyl content and sulphydryl content of BWP.Notably,the emulsifying capacity was significantly positively correlated with foaming capacity and surface hydrophobicity(P<0.01),but significantly negatively correlated with sulfhydryl content(P<0.01).It can be seen that HHP treatment can change the functional properties of BWP.This study provides a theoretical and experimental basis for further studies on the application of BWP in functional foods.