反胶束体系对花生蛋白功能性与结构的影响研究  

Effect of Reverse Micelles on the Functional Properties and Structure of Peanut Protein

作　　者：赵晓燕[1] 朱海涛[1] 张炳文[1] 汤卫东[1] 张立金[1] 何磊[1] 

机构地区：[1]济南大学酒店管理学院食品科学与营养系,济南250022

出　　处：《中国粮油学报》2016年第6期63-67,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(21406133)

摘　　要：研究了反胶束体系对花生蛋白功能特性、氨基酸组成和二级结构的影响。与水相法所提花生蛋白相比,2种方法制备的蛋白氮溶解指数与吸水性相近;反胶束法所提花生蛋白的颜色白亮,吸油性较差,但乳化特性与起泡性特性明显优于水相法所提花生蛋白。此外,反胶束萃取法有利于提高花生蛋白中某些氨基酸含量,如鲜味氨基酸天门冬氨酸、谷氨酸;反胶束萃取花生蛋白酰胺带Ι的二级结构光谱发生了移动,无规则卷曲和β-转角含量有一定程度的增加,β-折叠含量稍微减少,新出现α-螺旋结构含量。The review studies the effect of reverse micelles on functional properties, amino acid composition and the secondary structure of peanut protein. The results show that similar nitrogen solubility index and water absorption of protein using AOT reverse micelles and aqueous buffer extraction are found. Color of peanut protein obtained through reverse micelles is bright and white with poor oil absorbency, while the emulsifying properties and foaming properties are significantly better than that of aqueous buffer phase. In addition, the reverse micelles could improve certain amino acids in peanut protein, for example the flavor amino acid, asparaginic acid and glutamic acid; The second derivative spectra of proteins in amide I bands from reverse micelles has been shifted compared with their spectra with aqueous buffer extraction method, random coil and β - comer content increase, while β - sheet reduces in a certain extent, and new α -helix content appears.

关 键 词：反胶束 萃取 花生蛋白 功能性 结构 

分 类 号：TS201.4[轻工技术与工程—食品科学]