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投稿时间：2019-11-19
投稿时间：2019-11-19
中文摘要: 以青稞米为主要原料，利用微波辅助碱溶酸沉法提取青稞米中的蛋白质。以蛋白质的提取率为测定指标，通过单因素试验考察微波功率、温度、时间及溶液pH值对青稞蛋白质提取率的影响，采用响应面分析法优化最优提取工艺条件。结果表明在pH 7、功率460 W、微波时间9 min，温度40℃时青稞蛋白质的提取率最高，可达到81.94%。同时测定青稞蛋白质的红外光谱和食品特性，结果表明：与单纯碱溶酸沉方法相比，微波辅助提取的青稞蛋白质吸水性提高15.5%，吸油性提高13.6%，溶解性提高25.0%，但是起泡性降低6.0%，起泡稳定性、乳化活性、乳化稳定性无显著性差异。未经过微波处理的青稞蛋白质热变性温度稍低于微波处理的，变性热焓提高11.35%，红外吸收光谱结果表明，微波处理对蛋白质的二级结构影响较小。
Abstract:The protein in highland barley was extracted by microwave-assisted alkali dissolution and acid precipitation.The effects of microwave power，temperature，time and pH of solution on the protein extraction rate of highland barley were studied by single factor experiment，and the optimal extraction conditions were optimized by response surface analysis.The results showed that at pH 7，power 460 W，microwave time 9 min and temperature 40℃the highest extraction rate of highland barley protein could reach 81.94%.At the same time，the infrared spectrum and food properties of highland barley protein were determined.The results showed that compared with the simple method of alkali soluble acid precipitation，the water absorption，oil absorption and solubility of highland barley protein extracted by microwave-assisted extraction increased by 15.5%，13.6% and 25.0%，but the foaming property decreased by 6.0%.The foaming stability，emulsifying activity and emulsifying stability were not significant Sex differences.The denaturation temperature of barley protein without microwave treatment was slightly lower than that without microwave treatment，and the denaturation enthalpy increased by 11.35%.The results of infrared absorption spectrum showed that microwave treatment had little effect on the secondary structure of protein.
keywords: highland barley protein microwave-assisted extraction response surface optimization functional properties stactual properties
文章编号：202021024 中图分类号： 文献标志码：
基金项目:霍金杰（1997—），女（汉），硕士研究生，研究方向：粮食油脂及植物蛋白工程。
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