超声处理对燕麦球蛋白结构及凝胶特性的影响  

Effect of Ultrasound on the Structure of Oat Globulin and Properties of the Gel

作　　者：李健[1] 吴珊珊 赵兰[1] 金姗姗 陈瑞玮 陈艺凡 吴佳[1] Li Jian;Wu Shanshan;Zhao Lan;Jin Shanshan;Chen Ruiwei;Chen Yifan;Wu Jia(College of Biological Science and Engineering,Fuzhou University,Fuzhou 350116)

机构地区：[1]福州大学生物科学与工程学院,福州350116

出　　处：《中国食品学报》2018年第11期127-134,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31101224);福州市科技局项目(2017-G-60)

摘　　要：采用不同超声功率和时间处理燕麦球蛋白,研究处理前、后燕麦球蛋白的紫外吸收光谱、荧光发射光谱、表面疏水性、一级结构和所形成凝胶的黏弹性、水分弛豫特性、微观结构的变化规律。结果表明,超声处理导致燕麦球蛋白疏水性氨基酸残基的暴露,球蛋白的表面疏水性增加,然而处理后的球蛋白一级结构并没有明显变化。流变学和低场核磁共振结果表明:超声功率和超声时间对凝胶形成有一定的促进作用。通过扫描电镜观察可知,凝胶在微观上呈珠状结构,超声波能使燕麦球蛋白凝胶结构更加紧密。In order to obtain the effect of ultrasound on oat globulin,the changes in UV spectra,fluorescence spectra,surface hydrophobicity,and primary structure of oat globulin solutions were studied before and after ultrasonic treatment.And the viscoelasticity,water relaxation characteristics,and microstructure of the globulin gels made of ultrasonic treated and natural globulins were measured.The results showed that ultrasonic treatment could lead to the exposure of hydrophobic amino acid residues,and the increase of surface hydrophobicity of oat globulin.But the primary structure of the globulin showed no significant change.Rheological and low-field NMR measurements showed that elongated ultrasonic power and time facilitated gel formation.The gel was observed by scanning electron microscope,it was shown that the gel was composed of pearl-like structure and ultrasonic treatment resulted in more compact structure of the globulin gel.

关 键 词：燕麦球蛋白 超声波 结构 凝胶 流变学 低场核磁共振 

分 类 号：TS201.21[轻工技术与工程—食品科学]