摘要
考察pH值和NaCl浓度对米糠蛋白起泡特性及泡沫微观形态的影响,并对二者之间的内在关系进行阐述。结果表明,当米糠蛋白溶液中不添加NaCl、pH 4时起泡能力较差,但泡沫稳定性可达最大值(88.3±7.3)%,而当溶液的pH值偏离4时起泡能力增加,在pH 10和12条件下起泡能力分别可达(73.3±0)%和(168.9±10.2)%,泡沫稳定性分别为(74.7±2.5)%和(68.5±2.1)%;另外在米糠蛋白溶液pH值为4和7条件下分别添加1%的NaCl后,可显著提高起泡能力至(77.8±3.8)%和(90.0±5.8)%。米糠蛋白泡沫的微观形态随时间变化规律说明,不同pH值条件下起始阶段气泡的直径大小分布与泡沫稳定性相关,而当添加NaCl后米糠蛋白起泡能力和泡沫稳定性的改变则与气泡数量和平均面积二者的综合效应有关。
The effects of pH value and NaCl concentration on foaming properties and foam micromorphology of rice bran protein(RBP) were investigated. The relationships between bubble characteristics and foaming properties were established. The results indicated that although the foaming capacity of RBP solution without NaCl at pH 4 was poor, the form stability was up to(88.3 ± 7.3)%. At pH 10 and 12, the foaming capacity was significantly increased to(73.3 ± 0)%and(168.9 ± 10.2)%, respectively, and the foam stability was(74.7 ± 2.5)% and(68.5 ± 2.1)%. Moreover, the foaming capacity was increased to(77.8 ± 3.8)% and(90.0 ± 5.8)% at pH 4 and 7 respectively upon the addition of 1% NaCl. The micromorphology of RBM foams indicated that initial bubble size distribution was related to foam stability at all pH levels. Changes in the foaming capacity and foam stability caused by added NaCl were related to both bubble number and average bubble area.
引文
[1] HAN S W, CHEE K M, CHO S J. Nutritional quality of rice bran protein in comparison to animal and vegetable protein[J]. F o o d C h e m i s t r y,2 0 1 5,1 7 2(3):7 6 6-7 6 9.D O I:1 0.1 0 1 6/j.foodchem.2014.09.127.
[2]周素梅,金世合,姚惠源.挤压稳定化处理对米糠蛋白性质影响的研究[J].食品科学,2003,24(5):49-53.DOI:10.3321/j.issn:1002-6630.2003.05.008.
[3] THAMNARATHIP P, JANGCHUD K, NITISINPRASERT S, et al. Identification of peptide molecular weight from rice bran protein hydrolysate with high antioxidant activity[J]. Journal of Cereal Science,2016,69:329-335.DOI:10.1016/j.jcs.2016.04.011.
[4]CHANDI G K,SOGI D S.Functional properties of rice bran protein concentrates[J].Journal of Food Engineering,2007,79(2):592-597.DOI:10.1016/j.jfoodeng.2006.02.018.
[5] FABIAN C, JU Y H. A review on rice bran protein: its properties and extraction methods[J]. Critical Reviews in Food Science & Nutrition, 2011,51(9):816-827.DOI:10.1080/10408398.2010.482678.
[6] PEREZ A A, NCHEZ C C S, RODR G P J M, et al. Foaming characteristics ofβ-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition:relationships with the bulk and interfacial properties[J].Journal of Food Engineering,2012,113(1):53-60.DOI:10.1016/j.jfoodeng.2012.05.024.
[7] LAZIDIS A, HANCOCKS R D, SPYROPOULOS F, et al. Whey protein fluid gels for the stabilisation of foams[J]. Food Hydrocolloids, 2015,53:209-217.DOI:10.1016/j.foodhyd.2015.02.022.
[8] YULIANA M, CHI T T, HUYNH L H, et al. Isolation and characterization of protein isolated from defatted cashew nut shell: influence of pH and NaCl on solubility and functional properties[J]. LWT-Food Science and Technology,2014,55(2):621-626.DOI:10.1016/j.lwt.2013.10.022.
[9] RAIKOS V, CAMPBELL L, EUSTON S R. Effects of sucrose and sodium chloride on foaming properties of egg white proteins[J].Food Research International,2007,40(3):347-355.DOI:10.1016/j.foodres.2006.10.008.
[10] ZOU Y, WAN Z L, GUO J, et al. Modulation of surface properties of protein particle by surfactant for stabilizing foams[J]. RSC Advances, 2016,6(70):66018-66026.DOI:10.1039/C6RA12569G.
[11] DHAYAL S K, DELAHAIJE R J, DE VRIES R J, et al. Enzymatic cross-linking ofα-lactalbumin to produce nanoparticles with increased foam stability[J].Soft Matter,2015,11(40):7888-7898.DOI:10.1039/C5SM01112D.
[12] SADAHIRA M S, RODRIGUES M I, AKHTAR M, et al. Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties[J].Food Hydrocolloids,2016,58:1-10.DOI:10.1016/j.foodhyd.2016.02.007.
[13]YANG X,FOEGEDING E A.The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties[J].Food Hydrocolloids,2011,25(7):1687-1701.DOI:10.1016/j.foodhyd.2011.03.008.
[14]薛蕾,李大文,尉芹,等.苦杏仁蛋白的功能特性[J].食品科学,2013,34(7):70-75.DOI:10.7506/spkx1002-6630-201307016.
[15] MARINOVA K G, BASHEVA E S, NENOVA B, et al. Physicochemical factors controlling the foamability and foam stability of milk proteins:sodium caseinate and whey protein concentrates[J].Food Hydrocolloids,2009,23(7):1864-1876.DOI:10.1016/j.foodhyd.2009.03.003.
[16] ENGELHARDT K, RUMPEL A, WALTER J, et al. Protein adsorption at the electrified air-water interface: implications on foam stability[J]. Langmuir,2012,28(20):7780-7787.DOI:10.1021/la301368v.
[17]郑煜焱,曾洁,李晶,等.米糠蛋白的组成及功能性[J].食品科学,2012,33(23):143-149.
[18] JARPAPARRA M, BAMDAD F, TIAN Z, et al. Impact of pH on molecular structure and surface properties of lentil leguminlike protein and its application as foam stabilizer[J]. Colloids & Surfaces B Biointerfaces,2015,132(3):45-53.DOI:10.1016/j.colsurfb.2015.04.065.
[19]LAWAL O S,ADEBOWALE K O,ADEBOWALE Y A.Functional properties of native and chemically modified protein concentrates from bambarra groundnut[J].Food Research International,2007,40(8):1003-1011.DOI:10.1016/j.foodres.2007.05.01.
[20] THEWISSEN B G, CELUS I, BRIJS K, et al. Foaming properties of wheat gliadin[J]. Journal of Agricultural & Food Chemistry, 2011, 59(4):1370-1375.DOI:10.1021/jf103473d.
[21]张敏,周梅,王长远.米糠4种蛋白质的提取与功能性质[J].食品科学,2013,34(1):18-21.
[22] PIORNOS J A, BURGOS-D A Z C, OGURA T, et al. Functional and physicochemical properties of a protein isolate from AluProtCGNA: a novel protein-rich lupin variety (Lupinus luteus)[J].Food Research International,2015,76(part 3):719-724.DOI:10.1016/j.foodres.2015.07.013.
[23] PHONGTHAI S, LIM S T, RAWDKUEN S. Optimization of microwave-assisted extraction of rice bran protein and it hydrolysates properties[J].Journal of Cereal Science,2016,70:146-154.DOI:10.1016/j.jcs.2016.06.001.
[24] OWENR F, SRINIVASAN D, KIRKL P, 等.食品化学[M].4版.江波,杨瑞金,钟芳,等,译.北京:中国轻工业出版社,2013:250-252.
[25]王芳,刘华,董梅红.桑叶蛋白的功能特性研究[J].食品科学,2010,31(11):81-86.
[26] BERA M B, MUKHERJEE R K. Solubility, emulsifying, and foaming properties of rice bran protein concentrates[J].Journal of Food Science,1989,54(1):142-145.DOI:10.1111/j.1365-2621.1989.tb08587.x.
[27] SCHWENZFEIER A, LECH F, WIERENGA P A, et al. Foam properties of algae soluble protein isolate:effect of pH and ionic strength[J].Food Hydrocolloids,2013,33(1):111-117.DOI:10.1016/j.foodhyd.2013.03.002.
[28] AKINTAYO E T, OSHODI A A, ESUOSO K O. Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea(Cajanus cajan)protein concentrates[J].Food Chemistry,1999,66(1):51-56.DOI:10.1016/S0308-8146(98)00155-1.
[29] MAKRI E, PAPALAMPROU E, DOXASTAKIS G. Study of functional properties of seed storage proteins from indigenous European legume crops(lupin,pea,broad bean)in admixture with polysaccharides[J].Food Hydrocolloids,2005,19(3):583-594.DOI:10.1016/j.foodhyd.2004.10.028.
[30]YANG X,BERRY T K,FOEGEDING E A.Foams prepared from whey protein isolate and egg white protein: 1. Physical, microstructural,and interfacial properties[J].Journal of Food Science,2009,74(5):259-268.DOI:10.1111/j.1750-3841.2009.01179.x.
[31] MARTNEZ-PADILLA L P, GARCA-RIVERA J L, ROMERO-ARREOLA V,et al.Effects of xanthan gum rheology on the foaming properties of whey protein concentrate[J].Journal of Food Engineering,2015,156:22-30.DOI:10.1016/j.jfoodeng.2015.01.018.
[32]BERRY T K,YANG X,FOEGEDING E A.Foams prepared from whey protein isolate and egg white protein:2.Changes associated with angel food cake functionality[J].Journal of Food Science,2009,74(5):269-277.DOI:10.1111/j.1750-3841.2009.01178.x.
