摘 要：本实验以槐花为原料，提取槐花中的蛋白质，考察在冷冻干燥、真空干燥、热风干燥三种干燥方式下蛋白质的乳化性、持水性、起泡性、黏度、热凝集性及抗氧化性的变化。其中重点考察了热风干燥过程中槐花蛋白的加工性能和抗氧化性的变化，即分别在45℃、50℃、55℃、60℃温度下干制2h、4h、6h、8h蛋白质的乳化性、持水性、起泡性、黏度、热凝集性及抗氧化性的变化。结果表明：冷冻干燥时，槐花蛋白的品质最好，加工性能和抗氧化性最强，此时槐花蛋白的水分活度为0.387，乳化性为0.771，乳化稳定指数为29.5，持水力为8.34，发泡力45.9，泡沫稳定性3.0，黏度7.8，热凝集性0.783，对羟基自由基的清除率为77.12%，对脂质过氧化的抑制率为71.87%。

关键词 槐花；干制；加工性能；抗氧化性

Abstract：This experiment in flos sophorae as raw material, the protein in the extraction of sophora japonica, investigation on the freeze drying, vacuum drying, hot air drying under three kinds of drying methods of protein emulsification, water-based, foaming, viscosity, heat agglutination and oxidation resistance change. Which focuses on the hot air drying sophora japonica protein processing performance and in the process of the change of oxidation resistance, namely in 45 ℃, 50 ℃ and 55 ℃, 60 ℃ temperatures dried 2 h, 4 h, 6 h, 8 h protein emulsification, water-based, foaming, viscosity, heat agglutination and oxidation resistance change. The results show that freeze drying, sophora japonica protein quality is best, strongest processing performance and resistance to oxidation, sophora japonica protein water activity is 0.387 at this time, the emulsification was 0.771, emulsifying stability index is 29.5, the water is 8.34, foaming force 45.9, 3.0, foam stability viscosity 7.8, 0.783, hot agglutinative on hydroxyl free radical clearance rate was 77.12%, the lipid peroxidation inhibition rate of 71.87%.

Keywords  sophora japonica  drying  working performance  oxidation resistance