| 孔慧广，田少君.两种干燥方式对亚麻籽分离蛋白功能性质的影响研究[J].中国油脂,2018,43(4):.[KONG Huiguang，TIAN Shaojun.Effects of spray drying and vacuum freeze drying on the functional properties of flaxseed protein isolate[J].China Oils and Fats,2018,43(4):.] |
| 两种干燥方式对亚麻籽分离蛋白功能性质的影响研究 |
| Effects of spray drying and vacuum freeze drying on the functional properties of flaxseed protein isolate |
| |
| DOI： |
| 中文关键词: 亚麻籽分离蛋白 真空冷冻干燥 喷雾干燥 功能性质 |
| 英文关键词:flaxseed protein isolate vacuum freeze drying spray drying functional property |
| 基金项目: |
|
| 摘要点击次数: 1299 |
| 全文下载次数: 967 |
| 中文摘要: |
| 以亚麻籽冷榨饼为原料，采用真空冷冻干燥和喷雾干燥两种方式制备分离蛋白，研究两种干燥方式对亚麻籽分离蛋白功能性质的影响。结果表明：真空冷冻干燥亚麻籽分离蛋白的溶解性、持水性、吸油性、乳化性、乳化稳定性和泡沫稳定性均高于喷雾干燥亚麻籽分离蛋白，而后者的起泡性高于前者。在中性条件下真空冷冻干燥和喷雾干燥亚麻籽分离蛋白的持水性分别为6.75 g/g和5.74 g/g；亚麻籽分离蛋白吸油性较好，在30?℃时，喷雾干燥亚麻籽分离蛋白的吸油性为1.91 g/g，冷冻干燥亚麻籽分离蛋白是其3.09倍。亚麻籽分离蛋白的持水性、乳化性和乳化稳定性随着pH的变化曲线与溶解性相似，均在pH 4时最小。 |
| 英文摘要: |
| The effects of spray drying and vacuum freeze drying on the functional properties of protein isolate from cold-pressed flaxseed cake were researched. The results showed that the solubility, water holding capacity, oil absorption, emulsifying activity, emulsion stability and foam stability of the vacuum freeze dried flaxseed protein isolate were higher than those of the spray dried flaxseed protein isolate, while the latter had higher foaming capacity than the former. At the neutral pH, the water holding capacities of proteins prepared by vacuum freeze drying and spray drying were 6.75 g/g and 5.74 g/g, respectively. The obtained flaxseed protein isolate also showed good oil absorption, especially for vacuum freeze dried protein. At 30 ?℃, oil absorption of the spray dried protein was 1.91 g/g, while the vacuum freeze dried protein was 3.09 times as high as spray dried protein. The curves of water holding capacity, emulsifying activity and emulsion stability of flaxseed protein isolate as the pH changed were similar to that of solubility, all of which showed the lowest value at pH 4. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
