小麦谷朊粉加工过程中镉的脱除技术研究
|
摘要
2016年夏,河南新乡小麦被曝出重金属镉含量超标高达34倍的事件,引起人们的广泛关注。在探明小麦谷朊粉加工过程中镉的迁移规律的基础上,采用酸洗面筋工艺进行除镉,考察了该工艺中酸液pH值对除镉率和谷朊粉理化功能性质的影响。结果表明:面粉深加工过程中,68.2%的镉迁移至谷朊粉中;该工艺具有良好的除镉效果,在酸液pH为3.0时,除镉率达到66.7%,对谷朊粉的蛋白质含量几乎没有影响,除镉后样品与对照样品蛋白含量均稳定在74.6%～78.1%之间;该工艺对谷朊粉的溶解度无显著影响,持水性略有升高,乳化性显著降低但乳化稳定性有所改善;此外,除镉处理对谷朊粉的起泡性略有提高、对泡沫稳定性影响不大。
In the summer of 2016, Wheat in the Xinxiang city of Henan province was exposed that the heavy metal cadmium exceeded the standard by 34 times, causing widespread concern. In this paper, based on the cad-mium migration in wheat gluten processing, the leaching process was carried out by pickling gluten. The effect of pH value on the cadmium removal rate and physicochemical properties of gluten was investigated. The results showed that 68.2% of the cadmium migrated to the gluten during the flour processing. When the pH value was3.0, the cadmium removal rate reached 66.7%, which indicates the process had a good cadmium removal effect.There is almost no effect on the protein content of gluten, and the protein content of the sample and the control are between 74.6% and 78.1%. The process has no significant effect on the solubility of gluten powder, and the water holding capacity is slightly increased. The emulsifying property is remarkably lowered, but the emulsion stability is improved; in addition, the cadmium treatment has a slight increase in the foaming property of the gluten powder and has little effect on the foam stability.
In the summer of 2016, Wheat in the Xinxiang city of Henan province was exposed that the heavy metal cadmium exceeded the standard by 34 times, causing widespread concern. In this paper, based on the cad-mium migration in wheat gluten processing, the leaching process was carried out by pickling gluten. The effect of pH value on the cadmium removal rate and physicochemical properties of gluten was investigated. The results showed that 68.2% of the cadmium migrated to the gluten during the flour processing. When the pH value was3.0, the cadmium removal rate reached 66.7%, which indicates the process had a good cadmium removal effect.There is almost no effect on the protein content of gluten, and the protein content of the sample and the control are between 74.6% and 78.1%. The process has no significant effect on the solubility of gluten powder, and the water holding capacity is slightly increased. The emulsifying property is remarkably lowered, but the emulsion stability is improved; in addition, the cadmium treatment has a slight increase in the foaming property of the gluten powder and has little effect on the foam stability.
引文
[1]骆永明.重金属污染土壤修复与管理研究[J].中国科技成果,2012(20):21-22.
[2]宋伟,陈百明,刘琳.中国耕地土壤重金属污染概况[J].水土保持研究,2013,20(2):293-298.
[3]Liu X,Tian G,Jiang D,et al.Cadmium(Cd)distribution and contamination in Chinese paddy soils on national scale[J].Environmental Science&Pollution Research International,2016,23(18):1-12.
[4]杨居荣,查燕,刘虹.污染稻、麦籽实中Cd、Cu、Pb的分布及其存在形态初探[J].中国环境科学,1999,19(6):500-504.
[5]陈露.大米镉结合蛋白的纯化及形成机理探究[D].武汉:武汉轻工大学.
[6]罗艳玲,张玉萍.微波消解-石墨炉原子吸收光谱法测定稻谷中镉的含量[J].粮食与饲料工业,2012(10):61-64.
[7]Pear 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.
[8]Miller R,Groninger H S.Function properties of enzymemodified actlated fish protein derivatives[J].Journal of Food Science,2010,41(2):268-272.
[9]张德欣.盐酸处理对谷朊粉理化性质改良的研究[J].食品与机械,2012,28(2):23-26.
[10]钟昔阳,姜绍通,潘丽军,等.谷朊粉、麦醇溶蛋白与麦谷蛋白基本性质研究[J].食品科学,2009,30(23):47.
[11]Wang J,Zhao M,Yang X,et al.Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration[J].Journal of Cereal Science,2006,44(1):93-100.
[12]Deng Q,Wang L,Wei F,et al.Functional properties of protein isolates,globulin and albumin extracted from Ginkgo biloba seeds[J].Food Chemistry,2011,124(4):1458-1465.
[13]王文俊.物理改性法改善谷朊粉溶解性的研究[D].上海:上海海洋大学,2010.
[2]宋伟,陈百明,刘琳.中国耕地土壤重金属污染概况[J].水土保持研究,2013,20(2):293-298.
[3]Liu X,Tian G,Jiang D,et al.Cadmium(Cd)distribution and contamination in Chinese paddy soils on national scale[J].Environmental Science&Pollution Research International,2016,23(18):1-12.
[4]杨居荣,查燕,刘虹.污染稻、麦籽实中Cd、Cu、Pb的分布及其存在形态初探[J].中国环境科学,1999,19(6):500-504.
[5]陈露.大米镉结合蛋白的纯化及形成机理探究[D].武汉:武汉轻工大学.
[6]罗艳玲,张玉萍.微波消解-石墨炉原子吸收光谱法测定稻谷中镉的含量[J].粮食与饲料工业,2012(10):61-64.
[7]Pear 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.
[8]Miller R,Groninger H S.Function properties of enzymemodified actlated fish protein derivatives[J].Journal of Food Science,2010,41(2):268-272.
[9]张德欣.盐酸处理对谷朊粉理化性质改良的研究[J].食品与机械,2012,28(2):23-26.
[10]钟昔阳,姜绍通,潘丽军,等.谷朊粉、麦醇溶蛋白与麦谷蛋白基本性质研究[J].食品科学,2009,30(23):47.
[11]Wang J,Zhao M,Yang X,et al.Improvement on functional properties of wheat gluten by enzymatic hydrolysis and ultrafiltration[J].Journal of Cereal Science,2006,44(1):93-100.
[12]Deng Q,Wang L,Wei F,et al.Functional properties of protein isolates,globulin and albumin extracted from Ginkgo biloba seeds[J].Food Chemistry,2011,124(4):1458-1465.
[13]王文俊.物理改性法改善谷朊粉溶解性的研究[D].上海:上海海洋大学,2010.