可溶性小麦分离蛋白：功能特性及潜在的食品应用

Solubilized wheat protein isolate: functional properties and potential food applications.

作者信息

Ahmedna M, Prinyawiwatkul W, Rao R M

机构信息

Department of Food Science, Louisiana Agricultural Experiment Station, Louisiana State University Agricultural Center, Baton Rouge 70803-4200, USA.

出版信息

J Agric Food Chem. 1999 Apr;47(4):1340-5. doi: 10.1021/jf981098s.

DOI:10.1021/jf981098s

PMID:10563977

Abstract

Solubility, foaming capacity/stability, water holding and fat absorption capacities, and emulsifying capacity/stability of a solubilized wheat protein isolate (SWPI) were compared with those of commercial protein, that is, sodium caseinate (NaCAS), dried egg white (DEW), nonfat dry milk (NFDM), and soy protein isolate (SPI). SWPI was highly soluble at pH 6.5-8.5. Foaming capacity of SWPI was superior to those of SPI, NFDM, and DEW, and its foaming stability was similar to those of the commercial proteins. Foaming properties of SWPI were greatly improved in the presence of 0.5% (w/v) CaCl(2). Water holding capacity of SWPI was greater than that of NaCAS, NFDM, and DEW, whereas its fat absorption capacity was comparable to that of SPI, NaCAS, and DEW. SWPI exhibited emulsifying properties similar to those of SPI. SWPI was incorporated at 5, 10, 15, or 20% into ice cream, chocolate chip cookies, banana nut muffins, and hamburger patties. Products containing <5% SWPI were acceptable to consumers.

摘要

将增溶小麦分离蛋白（SWPI）的溶解度、起泡能力/稳定性、持水和吸油能力以及乳化能力/稳定性与商业蛋白质（即酪蛋白酸钠（NaCAS）、干蛋清（DEW）、脱脂奶粉（NFDM）和大豆分离蛋白（SPI））进行了比较。SWPI在pH 6.5 - 8.5时具有高溶解性。SWPI的起泡能力优于SPI、NFDM和DEW，其起泡稳定性与商业蛋白质相似。在存在0.5%（w/v）氯化钙（CaCl₂）的情况下，SWPI的起泡性能得到极大改善。SWPI的持水能力大于NaCAS、NFDM和DEW，而其吸油能力与SPI、NaCAS和DEW相当。SWPI表现出与SPI相似的乳化性能。将SWPI以5%、10%、15%或20%的比例添加到冰淇淋、巧克力曲奇饼干、香蕉坚果松饼和汉堡肉饼中。含有<5% SWPI的产品为消费者所接受。