超声促聚集行为对红小豆蛋白结构及功能影响的研究  

Study on the effects of ultrasound promoting the aggregation behavior on the structure and physical properties of red adzuki bean protein

作　　者：白俊堃 肖志刚[1,2] 王鹏[1,2] 王崇 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《粮食与油脂》2017年第4期80-84,共5页Cereals & Oils

基　　金："十二五"农村领域国家科技支撑计划课题(2012BAD34B02);黑龙江省教育厅科学技术研究重点项目(12511z006);哈尔滨市优秀学科带头人基金(2012RFXXN107)

摘　　要：以红小豆蛋白为原料,采用超声处理,考察不同功率和不同时间对红小豆分离蛋白结构和物理性质产生的影响。对红小豆分离蛋白进行红外光谱、内源性荧光、凝胶电泳、粒径分布、ζ–电位、溶解性和乳化性的测量。结果表明,在低超声功率条件下,红小豆蛋白内部的分子结构伸展开来,原来被包埋的疏水性分子基团发生暴露,蛋白质的各种功能性质均有所提高,但进一步增加超声功率,红小豆蛋白分子产生明显集聚现象,从而使得其溶解性和乳化及乳化稳定性有所下降,但仍呈现上升趋势。不同功率和时间对红小豆分离蛋白结构产生不同程度的改变,进一步影响其功能性质。Red adzuki bean protein was used as raw materials and treated by ultrasonic. Its structure and physical modification in different power and time were studied. Infrared spectrum, intrinsic fluorescence, SDS-PAGE, particle, ξ -potential, solubility and emulsibility were measured before and after ultrasound treatment. The results showed that under the condition of ultrasound at low power, red adzuki bean protein molecular structure, streatched and then hydrophobic exposed, all functional properties were improved, but with the increase of ultrasound power, red adzuki bean protein molecular appeared aggregation, its solubility and emulsibility declined, but continued to show rising trend. Under different conditions of power and time, the structure of adzuki bean protein occurred different degrees of change, and further affected its physical properties.

关 键 词：红小豆蛋白 超声处理 空间结构 功能性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]