王立博,陈静,任艳娟,闫铭欢,张亚坤,王昊然,吴伟菁,罗登林

• 1:河南科技大学食品与生物工程学院
• 2:河南科技大学农业装备工程学院
• 3:北京农学院食品科学与工程学院
• 4:厦门医学院公共卫生与医学技术系

摘要(Abstract)：

探究了荞麦麸皮蛋白的最佳制备工艺及功能特性差异。通过单因素实验对pH、温度、料液比和时间进行初步优化，并在此基础上采用响应面实验确定最佳工艺参数：pH为10,料液比为1∶10,时间为60 min,温度为40℃。进一步分析了温度和pH对苦荞麸皮蛋白和甜荞麸皮蛋白功能特性的影响。结果表明，随着温度升高，两种蛋白的溶解性及持水性均呈上升趋势，在60～80℃时，两种蛋白有较好的起泡性和乳化性，且稳定性良好。碱性环境(pH≥8)可提高两种蛋白质的溶解性、持水性、乳化性和乳化稳定性。与大豆分离蛋白相比，极酸(pH=2)或碱性(pH≥8)条件下，甜荞麸皮蛋白展现出良好的起泡性，而苦荞麸皮蛋白则展现出良好的泡沫稳定性。综上所述，适当热处理及碱性环境可改善荞麦麸皮蛋白的功能特性。

关键词(KeyWords)： 荞麦麸皮;蛋白;单因素实验;响应面法;功能特性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年基金项目(32202096);; 河南省重点研发与推广专项(科技攻关)(232102110159);; 教育部产学合作协同育人项目(220503880205011);; 河南省重大公益专项(201300110300);; 河南科技大学博士科研启动基金(13480082)

作者(Author): 王立博,陈静,任艳娟,闫铭欢,张亚坤,王昊然,吴伟菁,罗登林

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