物化因素对燕麦球蛋白纳米纤维形成的影响  

Study on the factors effect of the formation of nanofibrils from oat globulin

作　　者：刘刚[1] 黄庆荣 石彤非[3] 范晓丹[1] 杨日福[1] 丘泰球[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]美国罗特格斯大学,美国新泽西州08901 [3]中国科学院长春应用化学研究所高分子物理与化学国家重点实验室,吉林长春130022

出　　处：《食品工业科技》2011年第9期160-163,166,共5页Science and Technology of Food Industry

基　　金："十一五"国家科技支撑计划(2006BAD27B03)

摘　　要：以燕麦球蛋白为原料,采用透射电镜和原子力扫描电镜探讨了不同因素条件(重点研究了加热温度、pH、加热时间、加热时搅拌的速度)对燕麦球蛋白纳米纤维形成的影响,并对形成的纳米纤维进行了表征,研究结果表明:形成纳米纤维的最佳条件温度为85℃,pH为2.0,搅拌速度值为400rad/s;在最佳条件下加热2～24h过程中形成的燕麦球蛋白纳米纤维的半宽高分布范围在33.1～52.1nm,螺距大小大约分布在53.9～79.9nm,燕麦球蛋白纳米纤维的高度是10.2～13.1nm;纤维伸直长度0～9.0μm,溶液粘度显著增加。研究对改变蛋白质溶液的流变特性有较强的理论意义和现实价值;为食品蛋白质的开发和利用提供了新的思路,同时为功能食品的发展奠定了一定的基础。The effecting factors on the formation of the oat globulin nanofibrils were investigated by transmission electron microscopy（TEM）,atomic force microscopy（AFM）,including temperature,pH,heating time and shear rates,using oat globulin as materials.The characteristics of the nanofibrils were further studied.The result showed that the optimum conditions was temperature 85℃,pH 2.0,stirring speed 400rad/s,after heating 2～24h under the conditions,the oat globulin particles could form into nanofibrils with half-width height 33.1～52.1nm,screwpitch about 53.9～79.9nm,height of nanofibrils 10.2～13.1nm and stretched length 0～9.0μm,the apparent viscosity of the solution increased remarkable.The investigation of nanofibrils formation not only gave a light to the exploitation and utilization of the food protein,but also had laid the foundation for development of the functional food.

关 键 词：燕麦球蛋白 纳米纤维 螺距 伸直长度 

分 类 号：TS201.2[轻工技术与工程—食品科学]