超声处理对南极磷虾蛋白功能特性的影响

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食品与发酵工业 ›› 2017, Vol. 43 ›› Issue (7) : 174.

超声处理对南极磷虾蛋白功能特性的影响

戚亭,陈雪忠,刘志东,黄洪亮,汪一红,刘宝林,曲映红,汪雯翰,冯实,石彦国

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Effect of ultrasound treatment on functional properties of Antarctic krill protein (Euphausia superb Dana)

QI Ting,CHEN Xue-zhong,LIU Zhi-dong,HUANG Hong-liang,WANG Yi-hong,LIU Bao-lin,QU Ying-hong,WANG Wen-han,FENG Shi,SHI Yan-guo

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摘要

以南极磷虾蛋白为研究对象,采用超声处理,研究了超声功率、超声时间、超声温度等对南极磷虾蛋白功能特性(溶解性、持水/油性、起泡性和乳化性等)的影响.结果表明,超声处理时间对南极磷虾蛋白持水性、溶解性影响显著,乳化性影响次之.表明超声处理能够改变南极磷虾蛋白的功能特性.

Abstract

The effect of ultrasonic technology on the protein properties of Euphausia superba was studied.Through single factor experiments,the effects of ultrasound power,ultrasound time,ultrasound temperature on protein water absorption,oil absorption and solubility were studied.The result showed that ultrasonic treatment time has obvious effect on water absorption and solubility,and certain degree to emulsification.Ultrasound can changed the protein properties.

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戚亭,陈雪忠,刘志东,黄洪亮,汪一红,刘宝林,曲映红,汪雯翰,冯实,石彦国. 超声处理对南极磷虾蛋白功能特性的影响[J]. 食品与发酵工业, 2017, 43(7): 174

QI Ting,CHEN Xue-zhong,LIU Zhi-dong,HUANG Hong-liang,WANG Yi-hong,LIU Bao-lin,QU Ying-hong,WANG Wen-han,FENG Shi,SHI Yan-guo. Effect of ultrasound treatment on functional properties of Antarctic krill protein (Euphausia superb Dana)[J]. Food and Fermentation Industries, 2017, 43(7): 174

基金

上海市科技兴农项目(沪农科攻字(2015)第5-5号)
中央级公益性科研院所基本科研业务费专项资金(2016HY-ZD0903,2016HY-ZD1003)
公益性行业(农业)科研专项(201203018)
南极海洋生物资源开发利用专项(2015)
中央级公益性科研院所基本科研业务费专项资金(2011M06)