| 戴彩霞，何荣.超高压和加热处理对菜籽蛋白功能性质和结构的影响研究[J].中国油脂,2019,44(7):.[DAI Caixia, HE Rong.Effects of ultra-high pressure and heat treatments on functional properties and structure of rapeseed protein[J].China Oils and Fats,2019,44(7):.] |
| 超高压和加热处理对菜籽蛋白功能性质和结构的影响研究 |
| Effects of ultra-high pressure and heat treatments on functional properties and structure of rapeseed protein |
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| DOI： |
| 中文关键词: 超高压处理 加热处理 菜籽蛋白 功能性质 二级结构 |
| 英文关键词:ultra-high pressure treatment heat treatment rapeseed protein functional property secondary structure |
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| 中文摘要: |
| 研究了超高压（200、400、600 MPa）和加热处理（60、80、100?℃）对菜籽蛋白溶解性、乳化性、起泡性、持水性、持油性和结构的影响。结果表明：碱性条件下，超高压处理可以提高溶解性，而加热处理会降低溶解性；超高压及加热处理对菜籽蛋白乳化稳定性影响无规律，但整体呈改善作用；超高压处理对菜籽蛋白的起泡性有促进作用，加热处理对泡沫稳定性有促进作用；与对照组相比，100?℃加热处理的菜籽蛋白持水力提高了144.67%，600 MPa处理的菜籽蛋白持油力提高了20181%；100?℃加热处理的菜籽蛋白二级结构变化最显著(P<0.05)。研究认为，超高压和加热处理都能在一定程度上改善菜籽蛋白的功能性质。 |
| 英文摘要: |
| The effects of ultra-high pressure (200, 400, 600 MPa) and heat (60, 80,100?℃) treatments on solubility, emulsification property, foaming property, water and oil holding capacities and structure of rapeseed protein were investigated. The results showed that under alkaline condition, ultra-high pressure treatment improved solubility, while heat treatment reduced solubility. The effect of ultra-high pressure and heat treatment had no regulation on the emulsion stability of rapeseed protein, but over all improved the emulsion stability.Ultra-high pressure and heat treatments promoted the foaming property of rapeseed protein, and heat treatment promoted the foam stability. Compared with control group, the water holding capacity of rapeseed protein treated at 100?℃ increased by 144.67%, and the oil holding capacity of rapeseed protein treated at 600 MPa increased by 201.81%. The change of secondary structure of rapeseed protein heated at 100?℃ was the most significant (P<0.05).It concluded that both ultra-high pressure and heat treatments could improve the functional properties of rapeseed protein to some extent. |
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