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中國精品科技期刊2020

超聲處理對紅豆蛋白理化性質及抗氧化功能的影響

安宇 周欣雨 王穎 佐兆杭 孫維 張乃丹 龐惟俏

安宇,周欣雨,王穎,等. 超聲處理對紅豆蛋白理化性質及抗氧化功能的影響[J]. 食品工業科技,2022,43(16):105?110. doi:  10.13386/j.issn1002-0306.2022010266
引用本文: 安宇,周欣雨,王穎,等. 超聲處理對紅豆蛋白理化性質及抗氧化功能的影響[J]. 食品工業科技,2022,43(16):105?110. doi:  10.13386/j.issn1002-0306.2022010266
AN Yu, ZHOU Xinyu, WANG Ying, et al. Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Function of Adzuki Bean Protein[J]. Science and Technology of Food Industry, 2022, 43(16): 105?110. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010266
Citation: AN Yu, ZHOU Xinyu, WANG Ying, et al. Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Function of Adzuki Bean Protein[J]. Science and Technology of Food Industry, 2022, 43(16): 105?110. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010266

超聲處理對紅豆蛋白理化性質及抗氧化功能的影響

doi: 10.13386/j.issn1002-0306.2022010266
基金項目: 國家重點研發計劃項目(2018YFE0206300);國家重點研發計劃項目(2020YFD1001400);黑龍江省自然科學基金研究團隊項目(TD2020C003);黑龍江省省屬高等學?;究蒲袠I務費科研項目(ZDZX202106);黑龍江省“雜糧生產與加工”優勢特色學科資助項目(黑教聯[2018]4號)。
詳細信息
    作者簡介:

    安宇(1977?),男,博士,助理研究員,研究方向:農產品加工與貯藏工程及食品質量安全,E-mail:dayu224@126.com

    通訊作者:

    王穎(1979?),女,博士,教授,研究方向:糧食貯藏加工技術與工程,E-mail:wychen@163.com

  • 中圖分類號: TS214.9

Effects of Ultrasound Treatment on Physicochemical Properties and Antioxidant Function of Adzuki Bean Protein

  • 摘要: 本試驗以脫脂紅豆蛋白為原料,利用水解度、起泡性以及總抗氧化能力等指標研究不同超聲功率及時間對紅豆蛋白理化性質及抗氧化功能的影響規律。結果表明:在超聲功率400 W處理20 min后,紅豆蛋白的水解度與溶解度達到最大值,分別由3.39%增加至21.30%,46.77%增加至79.63%;乳化性及乳化穩定性顯著增強(P<0.05),在超聲功率400 W處理10 min后分別提高了78.62%、43.94%;與空白對照相比,當超聲功率400 W處理10 min時紅豆蛋白的起泡性最好,增加了70.31%,超聲功率不變,時間延長至20 min時起泡穩定性最強,增加了11.15%;超聲處理使紅豆蛋白的游離巰基含量顯著提高(P<0.05),二硫鍵含量顯著降低(P<0.05);總抗氧化能力在超聲功率160 W處理30 min時抗氧化能力最佳(681.20 U/mL),DPPH自由基清除能力與Fe離子還原能力在功率400 W、10 min時最佳,分別提高了78.23%、33.52%。超聲處理能夠明顯改善紅豆蛋白理化性質,提高其抗氧化能力。
  • 圖  1  不同超聲條件對紅豆蛋白水解度的影響

    Figure  1.  Effects of different ultrasonic conditions on the degree of protein hydrolysis of adzuki bean

    注:不同同類型字母代表同一指標差異顯著(P<0.05);圖2~圖6同。

    圖  2  不同超聲條件對紅豆蛋白溶解度的影響

    Figure  2.  Effects of different ultrasonic conditions on solubility of adzuki bean protein

    圖  3  不同超聲條件對紅豆蛋白游離巰基與二硫鍵含量的影響

    Figure  3.  Effects of different ultrasonic conditions on content of free sulfhydryl group and disulfide bond in adzuki bean protein

    圖  4  不同超聲條件對紅豆蛋白乳化性及乳化穩定性的影響

    Figure  4.  Effects of different ultrasonic conditions on emulsification and stability of adzuki bean protein

    圖  5  不同超聲條件對紅豆蛋白起泡性及起泡穩定性的影響

    Figure  5.  Effects of different ultrasonic conditions on foamability and foamability stability of adzuki bean protein

    圖  6  不同超聲條件對紅豆蛋白抗氧化能力的影響

    Figure  6.  Effects of different ultrasonic conditions on antioxidant capacity of adzuki bean protein

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  • 收稿日期:  2022-02-10
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

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