超高压微射流对花生蛋白结构的影响  

Effect of ultra-high pressure microfluidization on the structure of peanut protein

作　　者：涂宗财[1] 张雪春[1] 刘成梅[1] 王辉[1] 黎鹏[1] 豆玉新[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《农业工程学报》2008年第9期306-308,共3页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家自然科学基金资助项目(20666004);教育部长江学者和创新团队发展计划资金项目(IRT0540)

摘　　要：为了探讨超高压微射流对花生蛋白理化性质和结构的影响,该文研究了花生蛋白溶液经超高压微射流处理后的颗粒大小、游离巯基基团、疏水基团和紫外吸收基团的变化规律。结果表明:花生蛋白的颗粒尺寸和游离巯基基团含量随着超高压微射流均质压力的增大而显著减小;疏水基团和紫外吸收基团的含量则随着均质压力的增大而显著增大,说明超高压微射流处理可破坏花生蛋白的内部基团,使蛋白的结构发生变化。To study the effects of ultra-high pressure microfluidization on physicochemical properties and the structure of peanut protein, the change laws of particle size, free sulfhydryl, surface hydrophobic groups and ultraviolet absorption groups of peanut protein after ultra-high pressure microfluidization treatment were analyzed. The results indicated that the particle size and free sulfhydryl of peanut protein decreased after ultra-high pressure microfluidization treatment, but the surface hydrophobic groups and ultraviolet absorption groups of peanut protein increased. Ultra-high pressure microfluidization treatment can destroy the inner groups of peanut protein, then lead to the change of protein structure.

关 键 词：花生蛋白 高压工程 微流体 超高压微射流 理化性质 结构变化 

分 类 号：TS201.2[轻工技术与工程—食品科学]