食品与机械2016，Vol.32Issue(10)：17-21,5.DOI:10.13652/j.issn.1003-5788.2016.10.004
改性方法对核桃浓缩蛋白凝胶性的影响
Effects of different modification methods on gelation of walnut protein concentrate
摘要
Abstract
In this study,walnut protein concentrate was modified through physical and chemical Methods respectively.After modification,free sulfhydryl group,disulfide bond content and surface hydrophobic of walnut protein concentrate were determined and the effects of different modification methods on gelation were explored.In order to obtain walnut protein concentrate with stronger gelation potential,the appropriate modification conditions were determined and textural characteristics of protein gel were also analyzed before and after modification.The results showed that the appropriate condition of physical modification(ultrasonic processing) was being treated using ultrasonic power at 840 W for 6 min.The proper condition of chemical modification (reducing agent sodium sulfite) was being reduced using a 0.625 mmol/L reductant for 60 min.It turned out that the ultrasonic modification was the more appropriate method to obtain the optimum gel performance of walnut protein concentrate.关键词
核桃/蛋白质/改性/凝胶性/质构性Key words
walnut/protein/modification/gelation/texture property引用本文复制引用
胡雪娇,陈永浩,张春红,郝艳宾,齐建勋,董宁光..改性方法对核桃浓缩蛋白凝胶性的影响[J].食品与机械,2016,32(10):17-21,5.基金项目
北京市科技新星计划项目(编号:Z131105000413021) （编号:Z131105000413021）
