期刊论文

Improvement of functional properties of buckwheat protein via Maillard reaction

中文

粮食与饲料工业

1003-6202

2016

9

29-32

10.7633/j.issn.1003-6202.2016.09.008

基金项目：国家自然科学基金（31401640） 武汉市青年科技晨光计划（2014072704011258） 湖北省科技支撑项目研发与示范（2015BBA167）.

本校为第一机构

利用美拉德反应将从苦荞中提取的苦荞蛋白进行改性,以提高其功能特性.通过控制反应过程中各单因素(反应温度、反应时间、苦荞蛋白质与乳糖的质量比等参数),蛋白质热稳定性、起泡性和乳化性等功能特性得到较大改善.研究结果表明:苦荞蛋白与乳糖之比1∶1,反应时间60 min时,改性蛋白质的热稳定性提高显著;苦荞蛋白在改性前起泡性在0、30、60 min时的泡沫体积平均为0.67、0.43、0.13 ml,改性后的蛋白质起泡性分别提高到1.87、1.27、0.27 ml;蛋白改性前,10 min时的EAI值和ES值分别为33.72和12.53,改性后10 min时的EAI值和ES值为25.34和26.67;蛋白质在改性之后的乳化活性指数没有得到改善,但是乳状液稳...

The functional properties of buckwheat protein was enhanced via Maillard reaction. By controlling the each single factor in reaction process, such as reaction temperature, reaction time and the mass ratio of buckwheat protein to lactose, the characteristics of thermal stability, foaming characteristics and emulsibility were investigated. The results showed that under the conditions, buckwheat protein and lactose mass ratio of 1 ： 1, reaction time 60 min, the thermal stability of modified pro- tein was better than that of the original protein; ...