Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (3): 144-151    DOI: 10.13995/j.cnki.11-1802/ts.021988
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
超声波处理对水溶性猪肝蛋白乳化特性的影响
康梦瑶1, 丁景1, 鲁小川1, 李懿璇1, 尚永彪1,2,3*
1 (西南大学 食品科学学院,重庆,400715)
2 (农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆,400715)
3 (重庆市特色食品工程技术研究中心,重庆,400715)
Effect of ultrasonic treatment on emulsification characteristics of water-soluble pig liver protein
KANG Mengyao1, DING Jing1, LU Xiaochuan1, LI Yixuan1, SHANG Yongbiao1,2,3*
1 (College of Food Science, Southwest University, Chongqing 400715, China)
2 (Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)
3 (Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)
下载:  HTML   PDF (3337KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 该研究提取猪肝水溶性蛋白,配制成2.5 mg/mL蛋白溶液,分别以300、360、420、480、540 W的功率超声波处理7 min和以420 W的功率超声波处理4、7、10、13、16 min,然后测定乳化性相关指标。结果表明,超声波对猪肝水溶性蛋白的乳化活性、乳化稳定性、表面张力、界面蛋白种类和吸附量、液滴粒径大小及分布、乳化液乳析指数和分子作用力均有显著性影响,且在超声波功率为420 W、处理时间为7 min时乳化性能最好,乳化性和乳化稳定性分别为45.55 m2/g和93.32%。综上,适宜功率和时间的超声波处理能有效改善水溶性猪肝蛋白的乳化性,超声波处理改善了蛋白质在水溶液中的分散效果和蛋白质的分子作用力。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
康梦瑶
丁景
鲁小川
李懿璇
尚永彪
关键词:  水溶性猪肝蛋白  超声波处理  乳化    
Abstract: This study is to explore the effect and mechanism of ultrasonic treatment on emulsification of water-soluble pig liver protein and provide a technical basis for the processing and utilization of pig liver protein. The water-soluble protein of pig liver was extracted and prepared into 2.5 mg/mL protein solution, which was respectively treated with 300, 360, 420, 480 and 540 W power ultrasonic treatment for 7 min and 420 W power ultrasonic treatment for 4, 7, 10, 13 and 16 min, and then emulsified. The results showed that ultrasonic emulsifying activity and emulsifying stability of pork liver water-soluble protein types and adsorption, surface tension, interfacial protein, droplet size and particle size distribution, emulsion milk analysis index and molecular reaction were significant. Moreover, the emulsifying performed the best when the ultrasonic power was 420 W, the processing time was 7 min, and emulsification and emulsion stability were 45.55 m2/g and 93.32%, respectively. In summary, ultrasonic treatment with appropriate strength and time can effectively improve the emulsification of water-soluble pig liver protein and improve the dispersion effect and molecular force of protein in aqueous solution.
Key words:  water-soluble pig liver protein    emulsification    ultrasonic
收稿日期:  2019-08-14                出版日期:  2020-02-15      发布日期:  2020-03-13      期的出版日期:  2020-02-15
基金资助: “十三五”国家重点研发计划重点专项(2016YFD0400200);国家自然科学基金面上项目(31671881)
作者简介:  硕士研究生(尚永彪教授为通讯作者,E-mail:shangyb64@sina.com)。
引用本文:    
康梦瑶,丁景,鲁小川,等. 超声波处理对水溶性猪肝蛋白乳化特性的影响[J]. 食品与发酵工业, 2020, 46(3): 144-151.
KANG Mengyao,DING Jing,LU Xiaochuan,et al. Effect of ultrasonic treatment on emulsification characteristics of water-soluble pig liver protein[J]. Food and Fermentation Industries, 2020, 46(3): 144-151.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021988  或          http://sf1970.cnif.cn/CN/Y2020/V46/I3/144
[1] 蔡育发. 以脏补脏 药膳五例[J]. 食品与生活, 2000(2): 24-25.
[2] 孙溥泉, 孙健慧. 猪肝的营养其它食物很难替代[J]. 养猪, 2009(1): 31-32.
[3] 刘兴江. 猪肝肠加工中的几个技术要求[J]. 肉类工业, 1992(4): 25-25.
[4] MARTIN D, RUIZ J, KIVIKARI R, et al. Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés:Effect on physicochemical characteristics and oxidative stability[J].Meat Science, 2008,80(2):496-504.
[5] STEEN L, FRAEYE I, GOEMAERE O, et al. Effect of salt and liver/fat ratio on microstructure, emulsion stability, texture and sensory mouth feel of liver paste[J]. Food and Bioprocess Technology, 2014,7(10):2 855-2 864.
[6] 黄永洪, 花慧, 沈国强, 等. 猪肝过氧化氢酶提取条件的研究[J]. 生物加工过程, 2004,2(4):61-63.
[7] 黄静, 于素亚. 猪肝卵磷脂提取工艺研究[J]. 广东农业科学, 2010(1):105-106.
[8] JAYANI C, CHRISTINE O, SANDRA K,et al. Ultrasonics in food processing-Food quality assurance and food safety[J]. Trends in Food Science & Technology,2012,26(2):88-98.
[9] 李坚斌,李琳,陈玲,等.食品组分在超声场中的物性变化研究进展[J].食品科学,2007,28(10):558-561.
[10] HU Y Q,YU H X, DONG K C,et al. Analysis of the tenderisation of jumbo squid (Dosidicus gigas) meat by ultrasonic treatment using response surface methodology[J]. Food Chemistry,2014,160(10):219-225.
[11] BAHMAN N, MOHAMMAD A M, SAEEDEH S A, et al. Effect of ultrasound treatments on functional properties and structure of millet protein concentrate[J]. Ultrasonics-Sonochemistry,2018,41(2):382-388.
[12] NUCKLES R O, SMITH D M, MERKEL R A. Meat by-product protein composition and functional properties in model systems[J]. Journal of Food Science, 1990,55:640-643.
[13] STEEN L, GLORIEUX S, GOEMAERE O, et al. Functional properties of pork liver protein fractions[J]. Food and Bioprocess Technology, 2016, 9(6): 970-980.
[14] AGYARE K K, ADDO K, XIONG Y L. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt[J]. Food Hydrocolloids, 2009, 23(1): 72-81.
[15] PEARCE K N, KINSELLA J E. Emulsifying properties of proteins: evaluation of a turbidimetric technique[J]. Journal of Agricultural & Food Chemistry, 1978, 26(3): 716-723.
[16] SOLEIMANPOUR M, KOOCHEKI A, KADKHODAEE R. Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum, seed gum[J]. Food Research International, 2013, 50(1): 457-466.
[17] 崔珊珊. 超高压处理甘薯蛋白酶解产物乳化特性的研究[D]. 乌鲁木齐:新疆农业大学, 2015.
[18] PALAZOLO G G, SOBRAL P A, WAGNER J R. Freeze-thaw stability of oil-in-water emulsions prepared with native and thermally-denatured soybean isolates[J]. Food Hydrocolloids, 2011, 25(3): 398-409.
[19] XIONG Y L, PARK D K, OOIZUMI T. Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments[J]. Journal of Agricultural & Food Chemistry, 2009, 57(1): 153-159.
[20] GÓMEZ-GUILLÉN M C, BORDERIÍAS A J, MONTERO P. Chemical interactions of nonmuscle proteins in the network of sardine (Sardina pilchardus) muscle gels[J]. LWT-Food Science and Technology, 1997, 30(6): 602-608.
[21] 张涛. 鹰嘴豆分离蛋白的制备及其功能性质研究[D]. 无锡:江南大学, 2005.
[22] WONG B T, DAY L, AUGUSTIN M A. Deamidated wheat protein-dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH[J]. Food Hydrocolloids, 2011, 25(6): 1 424-1 432.
[23] 徐文俊, 曹光群, 刘俊逸,等. 乳状液界面膜厚度与结构[J]. 无锡轻工业学院学报, 1987(2): 28-38;98-99.
[24] CHAN J, OMANA D A, BETTI M. Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat[J]. Innovative Food Science & Emerging Technologies, 2011, 12(3): 216-225.
[25] REŽEK J, ANET L, VESNA M, et al. Physical properties of ultrasound treated soy proteins[J]. Journal of Food Engineering, 2009, 93(4): 386-393.
[26] LIU H, GAO L, REN Y, et al. Chemical interactions and protein conformation changes during silver carp (Hypophthalmichthys molitrix) surimi gel formation[J]. International Journal of Food Properties, 2014, 17(8):1 702-1 713.
[1] 阮雁春, 彭旭东, 杨丹. 花生蛋白水解物对色拉酱贮藏稳定性的影响[J]. 食品与发酵工业, 2021, 47(8): 96-100.
[2] 姜昕, 王锡昌, 潘凤涛, 季中春, 施文正. 物理法改善鱼肉蛋白功能特性研究概述[J]. 食品与发酵工业, 2021, 47(5): 288-295.
[3] 李丹丹, 谢盛莉, 马良, 侯勇, 付余, 张宇昊. 水溶性蚕蛹蛋白功能特性探究[J]. 食品与发酵工业, 2021, 47(4): 7-14.
[4] 黄笛, 李翠云, 万敏惠, 程琴, 骆香远, 钟佶良, 叶劲松. 谷氨酰胺转氨酶添加量对蛋黄粉乳化性和凝胶性的影响[J]. 食品与发酵工业, 2021, 47(3): 101-106.
[5] 赵紫悦, 张伊侬, 彭松林, 李懿璇, 康梦瑶, 尚永彪. 超声波处理对大豆油预乳化效果的影响[J]. 食品与发酵工业, 2021, 47(2): 167-173.
[6] 夏轩泽, 李言, 钱海峰, 张晖, 齐希光, 王立. 豌豆蛋白乳化性及其改善研究进展[J]. 食品与发酵工业, 2021, 47(2): 279-284.
[7] 王吉栋, 郑远荣, 刘振民, 徐蕴桃, 党慧杰. 乳脂肪球膜制备方法及其乳化特性的研究进展[J]. 食品与发酵工业, 2021, 47(17): 290-298.
[8] 李颖, 李保玲, 范鑫, 白雪, 黄峻榕, 曹云刚. 脂肪氧合酶催化亚油酸氧化对猪肌原纤维蛋白乳化性能的影响[J]. 食品与发酵工业, 2021, 47(13): 85-91.
[9] 赵春波, 李苗云, 余小领, 马阳阳, 肖康, 赵改名. 可得然胶对低盐猪肉乳化肠保水率和质构特性的调控[J]. 食品与发酵工业, 2021, 47(11): 126-131.
[10] 彭松林, 张伊侬, 赵紫悦, 李懿璇, 康梦瑶, 尚永彪. 酪蛋白酸钠-大豆油乳化体系的影响因素[J]. 食品与发酵工业, 2021, 47(1): 107-115.
[11] 高文婧, 雷桥, 郄梓含, 曹庆龙. 等离子体处理对复合蛋白基成膜溶液性能的影响[J]. 食品与发酵工业, 2020, 46(8): 54-62.
[12] 宋旸, 刘影. 微波辅助糖基化对大豆分离蛋白乳化性的影响[J]. 食品与发酵工业, 2020, 46(6): 82-88.
[13] 金文刚, 吕浩, 赵萍. 水溶性硅素对大鲵皮明胶理化性质及乳化活性的影响[J]. 食品与发酵工业, 2020, 46(22): 36-41.
[14] 李可, 李燕, 刘俊雅, 赵颖颖, 刘骁, 赵卫东, 白艳红. 竹笋膳食纤维结合预乳化植物油对低脂猪肉糜乳化稳定性和流变学特性的影响[J]. 食品与发酵工业, 2020, 46(20): 9-14.
[15] 孙克奎, 姜雪娟, 潘雅燕, 纵心想, 熊国远, 周希. 超微茶粉和糯米粉对猪肉肌原纤维蛋白乳化特性的影响[J]. 食品与发酵工业, 2020, 46(2): 188-193.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn