摘要
考察了超声时间(5,10,20 min)对鹰嘴豆分离蛋白理化和功能特性的影响。结果表明,超声处理后鹰嘴豆分离蛋白的乳化性得到明显改善,溶解度由7.5 mg/mL增加至9.2 mg/mL,起泡性显著增强,最大值为163.33%;热诱导蛋白凝胶的保水性由58.40%增加至75.75%,破裂力由75.7 g增加至254.3 g;鹰嘴豆分离蛋白的自由巯基含量、表面疏水性、表面电势逐渐增大,粒径逐渐减小;随着超声时间的延长,鹰嘴豆分离蛋白的α-螺旋含量升高,β-折叠含量降低,内源荧光强度降低,最大发射波长红移5 nm,表明超声处理改变了鹰嘴豆白的二级和三级结构。综上,高强度超声处理通过改变鹰嘴豆分离蛋白的结构从而改变其功能性质。
In order to improve the functional properties of chickpea protein isolate(CPI),CPI was treated with high intensity ultrasound(HIU)under 450 W for different time(5,10,20 min).The emulsifying property of protein was improved obviously by ultrasonic treatment,the solubility of CPI was significantly increased from 7.5 mg/mL to 9.2 mg/mL,and the foaming capacity of CPI was increased to a maximum value of 163.33%.Moreover,the water holding capacity and breaking force of the heat induced CPI gel significantly increased from 58.40%to 75.75%,and 75.7 g to 254.3 g.HIU increased theα-helix content and decreased theβ-sheet content of CPI.Moreover,HIU decreased the endogenous fluorescence intensity of the protein and the emission wavelength was red shifted by 5 nm,suggesting that HIU changed the secondary and tertiary structure of CPI.In addition,after ultrasonic treatment,the free sulfhydryl content,surface hydrophobicity and surface potential of CPI were increased.The particle size of CPI gradually decreased with extension of ultrasonic time.These results demonstrate the relationship between the structure and functional properties of CPI.
作者
望运滔
王营娟
田金风
白艳红
赵电波
WANG Yun-tao;WANG Ying-juan;TIAN Jin-feng;BAI Yan-hong;ZHAO Dian-bo(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450000,China;Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou,Henan 450000,China;Henan Collaborative Innovation Center for Food Production and Safety,Zhengzhou,Henan 450000,China)
出处
《食品与机械》
北大核心
2020年第8期9-14,71,共7页
Food and Machinery
基金
国家自然科学基金(编号:31801588)
河南省科技攻关项目(编号:202102110294,202102110295)。
关键词
超声
鹰嘴豆分离蛋白
结构
功能特性
ultrasonic
chickpea protein isolate
structure
functional properties
作者简介
望运滔,男,郑州轻工业大学讲师,博士;通信作者:赵电波(1975—),男,郑州轻工业大学副教授,硕士。E-mail:zhaodb212@163.com。
