食品工业科技2013，Vol.34Issue(16)：131-135,5.
青稞蛋白质凝胶特性的研究
Study on gelation properties of highland barley protein
武菁菁 1李鑫磊 2张艺 1王辉 1胡国洲 2阚建全1
作者信息
- 1. 西南大学食品科学学院,重庆400715
- 2. 重庆市农产品加工及贮藏重点实验室,重庆400715
- 折叠
摘要
Abstract
Highland barley protein with weak gelation properties constrained its application.To explore the formation condition of highland barley protein gelation,highland barley protein was extracted by isoelectric precipitation method,and the effect of protein concentration,pH,heating temperature,heating time,urea,neutral salt and propanediol concentration on gelation properties were studied by texture analyzer and rheometer.Results indicated that gel started to form when the concentration was beyond 14％ at alkaline condition (pH ≥8).The hardness of gel reached maximum when the heating temperature was 95℃ and heating time was 40min.With the increase of NaCl and propanediol concentrations,the hardness and storage modulus of the protein gel firstly increased and then decreased.However,the hardness and storage modulus significantly increased with the increase of urea concentration and the gel hardness was 90.29g when urea concentration was 7mol/L.Results showed that denaturation by urea destroyed hydrogen bonds between intramolecular and intermolecular chains and hydrophobic interaction with the result of protein unfolding and active groups exposing,which was in favor of gel formation.关键词
青稞/蛋白质/凝胶特性Key words
highland barley/ protein/ gel property分类
轻工纺织引用本文复制引用
武菁菁,李鑫磊,张艺,王辉,胡国洲,阚建全..青稞蛋白质凝胶特性的研究[J].食品工业科技,2013,34(16):131-135,5.
