不同干燥方法对星油藤分离蛋白结构和功能性质的影响  

Effect of Different Desiccant Methods on the Structure and Functional Properties of Sacha Inchi Proteins

作　　者：田少君[1] 夏克东[1] 刘斯博[1] 李林芽 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国粮油学报》2017年第2期57-61,共5页Journal of the Chinese Cereals and Oils Association

基　　金：河南省高校科技创新团队支持计划(13IRTSTHN028)

摘　　要：通过喷雾干燥和真空冷冻干燥的方法得到星油藤分离蛋白。对它们的结构和功能性质进行分析比较,结果表明,2种干燥方法对蛋白分子量分布没有影响,但二级结构、表面疏水性、二硫键含量均有改变。与原蛋白相比喷雾干燥蛋白β-转角含量增大30.0%,无序结构基本消失;二硫键含量从6.79μmol/g增加到12.18μmol/g。真空冷冻干燥蛋白变性程度小,溶解性质和起泡能力也好于喷雾干燥的样品。Sacha Inchi （Plukenetia volubilis L. ） proteins were prepared and dried through vacuum freeze -drying and spray drying, separately. Their structures and functional properties were analyzed and compared. The experimental results showed two methods had no influence on protein molecular weight distribution, but the secondary structure and hydrophobicity as well as disulfide bond content were changed. The content of β - corner wes increased by 30.0% and the disordered structure wes nearly disappeared through spray drying, while the disulfide bond wes increased from 6.79 μmoL/g to 12. 18 μmol/g compared with original protein. The proteins obtained from vacuum freeze -drying presented less degeneration degree, and better solubility and foaming ability than those via spray drying.

关 键 词：喷雾干燥 真空冷冻干燥 疏水性 SDS-PAGE 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]