超声处理对小米蛋白浓缩物功能特性和结构的影响。
Effect of ultrasound treatments on functional properties and structure of millet protein concentrate.
机构信息
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Food Production Engineering, DTU Food, Technical University Of Denmark, Søltofts Plads227, Dk-2800 Lyngby, Denmark.
出版信息
Ultrason Sonochem. 2018 Mar;41:382-388. doi: 10.1016/j.ultsonch.2017.10.002. Epub 2017 Oct 4.
In this study, the effect of high power ultrasound (US) probe in varying intensities and times (18.4, 29.58, and 73.95 W/cm for 5, 12.5 and 20 min respectively) on functional properties of millet protein concentrate (MPC) was investigated, and also the structural properties of best modified treatment were evaluated by FTIR, DSC, Zeta potential and SDS-PAGE techniques. The results showed the solubility in all US treated MPC was significantly (p < .05) higher than those of the native MPC. Foaming capacity of native MPC (271.03 ± 4.51 ml) was reduced after US treatments at low intensities (82.37 ± 5.51 ml), but increased upon US treatments at high intensities (749.7 ± 2 ml). In addition, EAI and ES increased after US treatments. One of the best US treatments that can improve the functional properties of MPC was 73.95 W/cm for 12.5 min that resulted in reduction of molecular weight and increase nearly 36% in the negative surface charge that was confirmed by SDS-page and Zeta potential results, respectively.
本研究采用不同强度和时间（分别为 18.4、29.58 和 73.95 W/cm，持续 5、12.5 和 20 分钟）的高功率超声波探头处理小米蛋白浓缩物（MPC），研究其对 MPC 功能特性的影响，并通过傅里叶变换红外光谱（FTIR）、差示扫描量热法（DSC）、Zeta 电位和 SDS-PAGE 技术评估最佳改性处理的结构特性。结果表明，所有经超声处理的 MPC 的溶解度均显著（p <.05）高于天然 MPC。天然 MPC 的泡沫能力（271.03 ± 4.51 ml）在低强度超声处理后降低（82.37 ± 5.51 ml），但在高强度超声处理后增加（749.7 ± 2 ml）。此外，超声处理后 EAI 和 ES 增加。其中一种可以改善 MPC 功能特性的最佳超声处理条件是 73.95 W/cm 持续 12.5 分钟，该条件导致分子量降低，表面负电荷增加近 36%，这分别通过 SDS-page 和 Zeta 电位结果得到证实。
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