超高压微射流均质中花生球蛋白的机械力化学效应研究  

Mechano-chemical Effect on Arachin by High Pressure Microfluidization

作　　者：张雪春[1] 涂宗财[1] 郑为完[1] 黎鹏[1] 陈钢[1] 王辉[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：《化学学报》2009年第24期2862-2866,共5页Acta Chimica Sinica

基　　金：国家自然科学基金(No.20666004);教育部长江学者和创新团队发展计划(No.IRT0540)资助项目

摘　　要：以花生球蛋白为原料,研究超高压微射流均质对花生球蛋白作用的机械力化学效应,通过电镜扫描(SEM)、SDS-PAGE、荧光光谱(FLU)和差热式扫描(DSC)对超高压微射流均质后花生球蛋白的微观形貌、亚基组成、表面疏水性和热稳定性进行分析.结果表明:在超高压微射流的机械力作用下,花生球蛋白的亚基和分子量几乎不受影响;花生球蛋白的颗粒和热稳定性随着处理压力的增大而减小,分别在80和120MPa时达到最小;表面疏水性随着处理压力的增大而增强,在160MPa时达到最大.超高压微射流均质过程的机械力化学效应可使花生球蛋白的微观形貌和三维结构改变,热稳定性降低.Mechano-chemical effects on arachin in the process of high pressure microfluidization （HPM） were studied. The micro-morphology, subunits, surface hydrophobicity and the thermal stability of homogenized arachin were analyzed by scanning electron microscopy （SEM）, SDS-PAGE, fluorescence spectra （FLU） and differential scanning calorimetry （DSC）. The results showed that the subunits and the molecular weight of arachin were not affected by HPM. The particle size and the thermal stability of arachin decreased with the pressure increasing, and the minima were observed at 80 and 120 MPa, respectively. The surface hydrophobicity of arachin increased with the pressure increasing, and the maximum was observed at 160 MPa. The mechano-chemical effects of HPM can change the micro-morphology and three dimensional structure of arachin, and decrease the thermal stability of arachin.

关 键 词：机械力化学效应 超高压微射流均质 花生球蛋白 微观结构 热稳定性 

分 类 号：O629.73[理学—有机化学]