超高压对绿豆中4种蛋白质性质的影响  

Effects of high pressure on the characteristics of four mung bean proteins

作　　者：乔宁[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品与发酵工业》2014年第10期83-89,共7页Food and Fermentation Industries

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：为进一步研究超高压对绿豆蛋白性质的影响,采用Osborne法对绿豆中的清蛋白、球蛋白、醇溶蛋白和谷蛋白进行分级分离,研究了不同的压力（200~800 MPa）和保压时间（10,20 min）对这4种蛋白组分紫外吸收光谱和热稳定性的影响。结果表明：不同压力处理后清蛋白的紫外吸收峰值均出现在265 nm处;压力处理10min能增强球蛋白的紫外吸收;压力处理会降低醇溶蛋白和谷蛋白的紫外吸收强度;不同的压力处理对4种蛋白组分的热稳定性会产生不同的影响。In order to study the effects of high pressure processing on the characteristics of mung bean protein, four protein isolates including albumin, globulin, gliadin and glutenin were extracted from mung bean using Osbron method. The effect of high pressure processing （from 200 to 800 MPa for 10 and 20min） on UV-vis spectra and ther- mal stability of four protein isolates were studied. The results indicated that albumin UV absorption peaks under differ- ent pressure treatments was at 265nm. Ten minutes＇ UHP treatment could enhance the UV absorption of globulin. However, UHP treatment could reduce the UV absorption of gliadin and glutenin. The effects of pressure on thermal stability of four mung bean protein isolates were different.

关 键 词：绿豆蛋白 分级提取 超高压 紫外吸收 热变性温度 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]