分子间作用力对玉米胚芽蛋白热诱导凝胶形成的影响  

Effect of molecular forces on the gel formation of heat-induced corn germ protein

作　　者：兰宇[1] 赵冬梅[1] 石丹[1] 尤亮亮 单宏[2] 孙向东[2] 

机构地区：[1]黑龙江东方学院食品与环境工程学部,哈尔滨150066 [2]黑龙江省农业科学院农产品质量安全研究所,哈尔滨150086

出　　处：《食品科技》2016年第4期232-237,共6页Food Science and Technology

基　　金：哈尔滨市优秀学科带头人基金项目(2013RFXYJ049)

摘　　要：通过调节pH值和添加不同类型的试剂(NaCl、GuHCl、PG、Urea、2-ME、NEM、Na_2SO_4、NaSCN),并采用转矩流变仪,来观察分子间力对玉米胚芽蛋白质凝胶形成过程产生的作用,以期建立多因素诱导凝胶体系模型。结果表明,二硫键、静电相互作用、氢键和疏水作用为CGP热诱导凝胶形成的主要作用力,二硫键的作用最大。疏水相互作用随着凝胶的升温而逐渐增强,而氢键则随着凝胶的冷却而逐渐增强,氢键对CGP热诱导凝胶的形成比疏水相互作用贡献大。研究结果为玉米胚芽深加工和大规模工业化生产提供理论支撑。Gelation characteristics of corn germ protein（CGP） were investigated using a torque rheometer to observe the intermolecular forces and establish multi factors induced gelation system models through pH value adjustment and different types of reagent（NaCl,GuHCl,PG,Urea,2-ME,NEM,Na_2SO_4,Na SCN） addition.The results showed that the main forces involved in the formation of CGP gel are disulfide bonds,electrostatic interactions,hydrogen bonds and hydrophobic interactions.Hydrogen bonds played a greater role than hydrophobic interactions at lower temperature,hydrophobic interactions took greater effect when the temperature gradually increased whereas hydrogen bonds enforced with decreasing temperature on the formation of heat-induced CGP gel at the cooling and recooling phase.Hydrogen bonds contributed more than hydrophobic interactions in the formation of CGP gel.This research provides theoretical support for deep processing of corn germ products and large-scale industrial production.

关 键 词：玉米胚芽蛋白 热凝胶 分子间作用力 流变学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]