CAJ | 학술논문

研究超声波预处理对麦胚蛋白提取率、纯度、结构和功能特性的影响。结果表明超声波对分离蛋白提取率有一定影响，超声功率为80 W时，提取率最高达到了75.88%。超声功率为140 W时，麦胚蛋白的纯度最高为94.12%。超声波改变了蛋白质二级结构，超声140 W处理时蛋白表面疏水性最强。超声波处理降低了蛋白起泡性，增强了起泡稳定性；蛋白质乳化性随超声波功率增加先降低后升高，乳化稳定性都有所下降。
연구초성파예처리대맥배단백제취솔、순도、결구화공능특성적영향。결과표명초성파대분리단백제취솔유일정영향，초성공솔위80 W시，제취솔최고체도료75.88%。초성공솔위140 W시，맥배단백적순도최고위94.12%。초성파개변료단백질이급결구，초성140 W처리시단백표면소수성최강。초성파처리강저료단백기포성，증강료기포은정성；단백질유화성수초성파공솔증가선강저후승고，유화은정성도유소하강。
The ultrasonic-assist extraction of wheat germ protein was studied , including the protein yield , purity, structural and functional properties. The results showed that ultrasonic had certain influence to the extraction yield of protein. When ultrasonic power was 80 W , extraction rate reached 75.88 %. When the ultrasonic power was 140 W, the purity of wheat germ protein was as high as 94.12 %. Ultrasound changed protein secondary structure. When the ultrasonic power was 140 W the protein surface hydrophobicity was the strongest. Ultrasonic treatment reduced the protein foaming ability , but enhanced the foam stability. Protein emulsifying activity rised with the increase of ultrasonic power but emulsifying stability was reduced.