食品科学
食品科學
식품과학
FOOD SCIENCE
2014年
12期
249-253
,共5页
小麦苗汁%冰淇淋%低温胁迫%重结晶
小麥苗汁%冰淇淋%低溫脅迫%重結晶
소맥묘즙%빙기림%저온협박%중결정
wheat seedlings extract (juice)%ice cream%cold acclimation%recrystallization
对小麦苗(淮麦19)进行低温胁迫处理,提取小麦苗汁(cold-acclimated wheat seedlings extract,AWSE)并制备小麦苗汁冰淇淋,采用热休克处理考察AWSE对热休克冰淇淋重结晶的抑制能力(ice-recrystallization inhibition (IRI) activity).结果表明,AWSE中的蛋白质对冰淇淋重结晶有显著的抑制作用(P＜0.05),未低温胁迫小麦苗提取液(non-cold-acclimated wheat seedling extract,NAWSE)和蛋白酶处理后的小麦苗汁提取液(pronase E(Streptomyces griseus)treated cold-acclimated wheat seedlings extract,ETAWSE)则没有;IRI随AWSE添加量增加而增加并最终达到峰值60.30％;降低胁迫温度及延长胁迫时间可增加AWSE中蛋白质含量并提高IRI;IRI随热休克单周期时长增加而上升,随冰淇淋热休克周期数的增加而降低.
對小麥苗(淮麥19)進行低溫脅迫處理,提取小麥苗汁(cold-acclimated wheat seedlings extract,AWSE)併製備小麥苗汁冰淇淋,採用熱休剋處理攷察AWSE對熱休剋冰淇淋重結晶的抑製能力(ice-recrystallization inhibition (IRI) activity).結果錶明,AWSE中的蛋白質對冰淇淋重結晶有顯著的抑製作用(P＜0.05),未低溫脅迫小麥苗提取液(non-cold-acclimated wheat seedling extract,NAWSE)和蛋白酶處理後的小麥苗汁提取液(pronase E(Streptomyces griseus)treated cold-acclimated wheat seedlings extract,ETAWSE)則沒有;IRI隨AWSE添加量增加而增加併最終達到峰值60.30％;降低脅迫溫度及延長脅迫時間可增加AWSE中蛋白質含量併提高IRI;IRI隨熱休剋單週期時長增加而上升,隨冰淇淋熱休剋週期數的增加而降低.
대소맥묘(회맥19)진행저온협박처리,제취소맥묘즙(cold-acclimated wheat seedlings extract,AWSE)병제비소맥묘즙빙기림,채용열휴극처리고찰AWSE대열휴극빙기림중결정적억제능력(ice-recrystallization inhibition (IRI) activity).결과표명,AWSE중적단백질대빙기림중결정유현저적억제작용(P＜0.05),미저온협박소맥묘제취액(non-cold-acclimated wheat seedling extract,NAWSE)화단백매처리후적소맥묘즙제취액(pronase E(Streptomyces griseus)treated cold-acclimated wheat seedlings extract,ETAWSE)칙몰유;IRI수AWSE첨가량증가이증가병최종체도봉치60.30％;강저협박온도급연장협박시간가증가AWSE중단백질함량병제고IRI;IRI수열휴극단주기시장증가이상승,수빙기림열휴극주기수적증가이강저.
