Effects of extrusion on the emulsifying activity and surface potential of wheat germ protein
In order to study the effect of extrusion on the emulsifying properties of wheat germ protein,the emulsifying activity,emulsifying stability and lotion surface potential were taken as the main indicators to study the changes of emulsifying properties of wheat germ protein after extrusion.The wheat germ powder was treated by extrusion,and then the wheat germ albumin,globulin,gliadin and glutenin were extracted respectively.The emulsifying activity,emulsifying stability and the change of lotion surface potential were measured.The results showed that the emulsifying activity and emulsifying stability of wheat germ albumin,globulin and gliadin were improved after extrusion treatment.Although the emulsifying activity of glutenin was decreased,its emulsifying stability was 83.21％higher than that before extrusion treatment;The Zeta potential(absolute value)of wheat germ albumin,globulin,gliadin and glutenin in lotion increased significantly after extrusion,and the Zeta potential(absolute value)of gliadin lotion increased most significantly,reaching 53.2％.In conclusion that extrusion treatment could significantly improve the emulsifying properties of wheat germ protein.
NETL
NSTL
万方数据
维普
