摘要：由于超高压技术能在不影响食品风昧和营养的前提下延长制品的贮存期,改善产品的组织结构,所以,近十几年来,超高压技术逐渐成为食品工作者研究的热点。超高压对蛋白质的作用是超高压技术在食品中应用的基础。同时,随着现代人健康意识的增强,他们开始喜爱具有高营养价值和健康的食品。苦荞麦因具有丰富的保健功能,而进入了人们的视觉领域。本试验以实验室提取的苦荞蛋白为原料,研究苦荞蛋白的超高压作用。研究了苦荞蛋白的基本理化性质：溶解度、乳化性和起泡性。从常压和超高压以及热处理与超高压进行研究,得出了如下结：:

(1) 在常压与超高压对比中，从上述结果来看：在pH条件下，超高压处理比常压处理更能提高苦荞蛋白的溶解性，而在乳化性下超高压处理后的苦荞蛋白也高于常压处理下的，而发泡性和失水率也是超高压后的苦荞蛋白的发泡性和失水率比常压下的要好。在蛋白浓度的条件下，超高压处理对苦荞蛋白乳化稳定性影响比较明显，并且比常压处理下的乳化能力有所提升，但整体呈现一个下降趋势；而将超高压后的发泡性和失水率和常压下进行比较，可以发现超高压不利于苦荞蛋白的发泡性，超高压后的苦荞蛋白泡沫非常不稳定。

（(2) 通过对热处理与超高压下苦荞蛋白的理化性质研究结果的分析，在溶解性下热处理比超高压对苦荞蛋白的影响大；在乳化性下超高压比热处理更能增加苦荞蛋白的乳化能力；而在发泡性下超高压也比热处理增加了苦荞蛋白的发泡性和减小了苦荞蛋白的失水率，使泡沫更加稳定坚硬。

关键词：苦荞；苦荞蛋白；理化性质；溶解性；乳化性；发泡性 ；超高压

Effects of ultrahigh pressure treatment on the physical and chemical properties of proteins

Abstract：Because of superhigh pressure technology in does not affect the wind under the premise of ignorance and nutritional food storage period extended products, improve product structure, therefore, in recent years, high voltage technology gradually become hot topics in the study of food workers. Ultrahigh pressure effects on protein is the foundation of superhigh pressure technology in food application At the same time with modern people's health consciousness enhancement, begin to love have higher nutrition value and healthy food The buckwheat with its abundant care function into people's horizons. This experiment with the lab to the buckwheat protein as raw material, the study of buckwheat protein high research basic physical and chemical properties of buckwheat protein: solubility emulsification, foamability and The following conclusions are drawn from the study of atmospheric pressure and ultra-high pressure, heat treatment and ultra-high pressure.

In normal pressure and ultra-high voltage contrast, from the above results: under the condition of pH, ultrahigh pressure processing is better than normal pressure processing can improve the solubility of buckwheat protein, and under the emulsification of ultrahigh pressure processing of buckwheat protein also than under the normal pressure, and the foam and water loss rate and ultrahigh pressure after buckwheat protein foam and water loss rate is better than that of the ordinary conditions. Under the condition of protein concentration, ultra-high pressure treatment on buckwheat protein emulsification stability influence is more noticeable than under the normal pressure processing and emulsifying ability improved, but the overall present a downward trend; By comparing the foaming ability and water loss rate of Tartary buckwheat with the normal pressure, it can be found that the ultrahigh pressure is not conducive to the foaming ability of Tartary buckwheat protein, and the froth of Tartary buckwheat protein after ultra-high pressure is very unstable.

The effect of heat treatment on Tartary buckwheat protein in solubility is greater than that of ultrahigh pressure through the analysis of the results of studies on the physicochemical properties of Tartary buckwheat protein under heat treatment and ultrahigh pressure. The emulsifying ability of Tartary buckwheat protein can be increased more by ultrahigh pressure heat treatment under emulsifying property. In addition, the ultrahigh pressure of Tartary buckwheat increased the foaming ability of Tartary buckwheat protein and decreased the water loss rate of Tartary buckwheat protein compared with heat treatment, making the foam more stable and hard.