微射流处理对红豆分离蛋白结构及功能特性的影响  

Effect of Micro-fluidization Treatment on Conformational and Functional Properties of Red Bean (Phaseolus angularis) Protein Isolates

作　　者：黄科礼[1] 尹寿伟[1] 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《现代食品科技》2011年第9期1062-1065,共4页Modern Food Science and Technology

基　　金：广东省自然科学基金博士启动(10451064101005149)

摘　　要：采用高压微射流纳米均质机处理红豆分离蛋白,运用溶解度、比浊法、圆二色光谱法探讨了多次微射流处理对红豆分离蛋白构象和功能特性的影响规律。微射流处理诱导不溶性蛋白聚合物解聚,增加了蛋白质的溶解度,改善了蛋白的乳化活性指数;圆二色光谱分析表明,红豆蛋白的二级结构组成:α-螺旋结构为6.2%,β-类结构为59.3%,无规则卷曲结构34.4%;微射流处理不影响红豆蛋白的二级结构,但改变蛋白质的三级结构。Red bean（Phaseolus angularis） protein isolates（RPI） was treated by a high-pressure micro-fluidization homogenizer.The effects of micro-fluidization treatment at different pass times on the conformational and functional properties of RPI were investigated by means of solubility and turbidimetric measurements,near-UV and/or far-UV CD spectroscopic analyses.The results indicate that the micro-fluidization treatment leads to the transformation of insoluble aggregates into soluble ones,thus improving the solubility and the emulsifying activity index（EAI） of the protein.Far-UV CD spectrum showed that that micro-fluidization treatment had no obvious effect on the secondary structures of the proteins,however the micro-fluidization treatment has obvious effect on the tertiary structures of the proteins from the near-UV CD spectrum result.

关 键 词：红豆分离蛋白 微射流 功能性质 构象 

分 类 号：TS201.21[轻工技术与工程—食品科学]