为了了解高压均质技术对菜籽蛋白的影响,采用不同压力(30、60、90、120、150 MPa)对菜籽蛋白溶液进行均质处理,并分析了处理前后菜籽蛋白功能性质和水解度的变化.结果表明:高压均质可提高菜籽蛋白的溶解度、乳化性、起泡性和泡沫稳定性等功能性质,且随着均质压力的升高其乳化性、起泡性和泡沫稳定性均增强;同时高压均质对蛋白质的氮溶指数、乳化稳定性也有显著的影响;此外,高压均质对菜籽蛋白的酶解也起到了促进作用,且随着压力的增大作用效果越明显.%The objective of this paper was to investigate the effects of high - pressure homogenization on rape-seed protein. A series of pressures (30, 60, 90, 120 and 150 Mpa) were adopted to homogenize the rapeseed protein solution, and the functional properties and enzymatic hydrolysis of the protein were analyzed before and after the homogenization. The results indicated that high - pressure homogenization improved the solubility, emulsifying capacity , foaming power and foam stability of rapeseed protein. The emulsifying capacity, foaming power and foam stability increased with the rise of pressure. Meanwhile, high - pressure homogenization had a significant impact on TCA -NSI and emulsifying stability. Furthermore, high - pressure homogenization could enhance enzymatic hydrolysis of rapeseed protein.
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