【摘要】 采用超声和微波两种预处理对小麦麸皮-大豆混合蛋白进行物理改性，探究两种改性方法对混合蛋白功能性质的影响。结果表明，与混合蛋白相比，超声改性混合蛋白的溶解性、乳化性、乳化稳定性和持水性显著提高(P<0.05),UWSP(30)分别提高了411.77%、109.49%、47.80%和167.60%;微波改性混合蛋白的游离巯基含量、总巯基含量、表面疏水性、溶解性、乳化性和持油性也显著提高(P<0.05),MWSP(500)分别提高了112.59%、110.08%、122.96%、635.90%、241.04%和327.57%。除二硫键含量和起泡性外，微波改性混合蛋白的其他功能性质均优于超声改性。研究结果表明，适当的超声和微波处理可改善混合蛋白的功能性质。更多还原

【Abstract】 The physical modification of wheat bran-soybean mixed protein is carried out using ultrasonic and microwave pretreatment to investigate the effects of two modification methods on the functional properties of mixed protein.The results show that compared with mixed protein, the solubility, emulsification, emulsifying stability and water holding capacity of mixed protein modified by ultrasound significantly increase(P<0.05), with UWSP(30) increasing by 411.77%, 109.49%, 47.80%, 167.60% respectively. The free sulfhydryl content, total sulfhydryl content, surface hydrophobicity, solubility, emulsification and oil holding capacity of mixed protein modified by microwave also significantly increase(P<0.05), with MWSP(500) increasing by 112.59%, 110.08%, 122.96%, 635.90%, 241.04%, 327.57% respectively. Except for the disulfide bond content and foamability, other functional properties of mixed protein modified by microwave are all superior to those of mixed protein modified by ultrasound. The research results show that appropriate ultrasonic and microwave treatment can improve the functional properties of mixed protein.更多还原