加工工艺对荞麦蛋白功能特性的影响

探讨了加工工艺对荞麦蛋白(BWP)功能特性的影响。pH＜5．0和 pH＞6．0时,喷雾干燥制备的荞麦蛋白(SBWP)的溶解度高于商品大豆分离蛋白(SPI)(P＜0．05)。pH＜7．0时,超声协助提取荞麦蛋白(U- BWP)的溶解度较搅拌提取荞麦蛋白(M-BWP)和脱脂、超声协助提取荞麦蛋白(DU-BWP)好；pH＞7．0时,结果相反。总体来说,BWP 持油能力较 SPI 强,且冷冻干燥制备的荞麦蛋白(F-BWP)的持水、持油能力强于 S-BWP (P＜0．05)。BWP 的乳化活性与其溶解度呈正相关。pH 4．0～5．0时,BWP 的乳化活性指数(EAI)最小而乳化稳定性(ES)最高。脱脂处理明显提高了 BWP 的 EAI 和 ES。

Functional Properties of Buckwheat Protein: Influence of Processing

The effect of processing on the functional properties of buckwheat protein products (BWP) was in- vestigated.In the spray-dried cases,the protein solubility (PS) of BWP was much greater than that of SPI at be- low pH 5.0 and above pH 6.0 (P＜0.05).At below pH 7.0,the PS of those BWP by ultrasonic-assisted extrac- tion was higher than that by mechanic extraction and ultrasonic-assisted extraction and additional de-fatting treat- ment.The result is opposite at when pH above 7.0.The fat absorption capacity of BWP was significantly higher than that of SPI.The water-holding and fat absorption capacities of freeze-dried BWP were also significantly high- er than those of spray-dried ones(P＜0.05).The emulsifying activity of BWP was related with its PS.At pH 4.0 ～5.0,the emulsifying activity index (EAI) of BWP was minimal,while the emulsion stability (ES) was maxi- mal.The EAI of some spray-dried BWP was higher than that of SPI at below pH 4.0 and above pH 6.0,while the ES was lower than that of SPI at below pH 6.0(P＜0.05).The de-fatening pretreatment could improve the EAI and ES of BWP,especially at above pH 6.0.