CAJ | 학술논문

研究超声波处理对猪血浆蛋白电导率及其起泡性、乳化性和凝胶性的影响。结果表明：超声波处理对猪血浆蛋白电导率及其起泡性、乳化性和凝胶性均有显著影响（P＜0.05）。当频率为100 kHz时，在超声时间（0～3 h）和功率（0～300W）范围内，随着处理时间和功率的增加，电导率和凝胶性均逐渐增大，在300W功率下处理3h，血浆蛋白凝胶强度达208.5 g，较对照组提高了62.3%（P＜0.05）；起泡性和乳化性在超声时间和功率范围内，表现出先增加再降低的趋势。在150 W功率下处理2 h，血浆蛋白起泡性最高为19.8%，较对照组提高了43.5%（P＜0.05）；在300 W功率下处理2 h，血浆蛋白的乳化性最高为60.6%，较对照组提高了25.0%（P＜0.05）；但过长的超声时间不利于提高血浆蛋白粉的乳化性。提示，超声波处理是一种有效的血浆蛋白改性方法。
연구초성파처리대저혈장단백전도솔급기기포성、유화성화응효성적영향。결과표명：초성파처리대저혈장단백전도솔급기기포성、유화성화응효성균유현저영향（P＜0.05）。당빈솔위100 kHz시，재초성시간（0～3 h）화공솔（0～300W）범위내，수착처리시간화공솔적증가，전도솔화응효성균축점증대，재300W공솔하처리3h，혈장단백응효강도체208.5 g，교대조조제고료62.3%（P＜0.05）；기포성화유화성재초성시간화공솔범위내，표현출선증가재강저적추세。재150 W공솔하처리2 h，혈장단백기포성최고위19.8%，교대조조제고료43.5%（P＜0.05）；재300 W공솔하처리2 h，혈장단백적유화성최고위60.6%，교대조조제고료25.0%（P＜0.05）；단과장적초성시간불리우제고혈장단백분적유화성。제시，초성파처리시일충유효적혈장단백개성방법。
The effects of ultrasonic power and treatment time on the electrical conductivity, foaming, emulsifying and gelling properties of porcine plasma protein (PPP) were studied. The results showed that the electrical conductivity, foaming, emulsifying and gelling properties of PPP were significantly changed after ultrasound treatment (P < 0.05). The electrical conductivity and gelling properties of PPP were increased with increasing ultrasonic time and power. The heat-induced gel strength of PPP ultrasonicated for 2 h at 300 W reached 208.5 g, being increased by 62.3% when compared with that of control (P < 0.05). The highest foaming capacity of PPP of 19.8% was obtained upon ultrasonic treatment at 150 W for 2 h, indicating a 43.5% increase over that of control (P < 0.05). The highest emulsifying capacity was achieved after ultrasonic treatment at 300 W for 2 h. However, foaming and emulsifying properties of PPP were decreased by ultrasound treatment for an excessively long time. In conclude, ultrasonic treatment is an effective method of plasma protein modification.