超声处理对黑豆蛋白结构和功能性质的影响  

Effects of Ultrasound on the Structure and Physical Properties of Black Soybean Protein Isolate

作　　者：毕爽[1] 齐宝坤[1] 隋晓楠[1] 王中江[1] 马文君[1] 江连洲[1] 李杨[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食品学报》2016年第6期153-160,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省教育厅科学技术研究项目(No.12531049);黑龙江省博士后科研启动资金(No.LBH-Q13018)

摘　　要：研究了低功率超声波(100 W)、中功率超声波(300 W)和高功率超声波(450 W)在不同的时间条件(18min,36 min)下对黑豆分离蛋白结构和功能性质的影响。经不同超声处理的黑豆分离蛋白表现出不同的性质。当超声时间为36 min,超声功率为300 W时,黑豆分离蛋白中的巯基含量为18.013μmol/g,达到最高值。在此处理条件下圆二色谱结果显示,β-折叠结构含量下降,α-螺旋结构含量上升,而其它处理条件下此现象不明显。黑豆分离蛋白凝胶的扫描电子显微镜结果显示:4号样品(300 W,36 min)最终形成的凝胶具有明显的层状结构。此时,黑豆球蛋白溶解度最大为52.73%。经低、中功率超声波处理后,黑豆分离蛋白溶液的乳化性及乳化稳定性明显增强,而当超声功率增加到450 W时,黑豆分离蛋白的功能性质下降。In this study, our aim was to compare the effects of ultrasonication applied at low power（150W）,medium power（300 W） or high power（450 W） and for different durations（18 min or 36 min） on the functional and structural properties of black-bean protein isolate. It exhibited different properties with different ultrasonic treatment. When the ultrasonic conditions remained 300 W-36 min, the sulfhydryl content of black soybean protein isolates reached the highest value 18.013 μmol/g. Secondary-structure analysis performed using circular dichroism indicated that all samples except No.4（300 W, 36 min） showed a decrease in the α-helix proportion and anincrease in β-sheets content after ultrasonic treatment. Protein gel scanning electron microscope results showed that the formation of No. 4 sample（300 W,36 min）gel has obvious layered structure. Solubility of the black-bean protein isolate dispersionswere enhanced after ultrasonication,which increased to 52.73. After low and medium power ultrasonic treatment, the emulsibility and emulsion stability of black-bean protein isolate dispersions were enhanced, however, functional properties decreased when high power ultrasonic treatment was applied.

关 键 词：黑豆分离蛋白 超声处理 结构性质 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]