动态高压微射流协同美拉德反应对α-乳白蛋白结构和功能性质的影响  

Effects of dynamic high pressure microfluidization combined with Maillard reaction on structural changes and properties of α-lactalbumin

作　　者：杨萍[1,2] 涂宗财[1,2,3] 刘俊[1,2] 邵艳红 谢雅雯 沙小梅 张露[1,2] YANG Ping;TU Zong-cai;LIU Jun;SHAO Yan-hong(Key Laboratory of Functional Small Organic Molecule,Ministry of Education,Jiangxi Normal University,Nanchang,Jiangxi 330022,China;College of Life Science,Jiangxi Normal University,Nanchang,J iangxi 330022,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047,China)

机构地区：[1]江西师范大学功能有机小分子教育部重点实验室,江西南昌330022 [2]江西师范大学生命科学学院,江西南昌330022 [3]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品与机械》2018年第5期11-15,19,共6页Food and Machinery

基　　金：国家自然科学基金地区科学基金项目(编号:31360374);江西省科技支撑项目(编号:2014BBF60043);江西省科学基金项目(编号:20142BAB213016)

摘　　要：采用聚丙烯酰胺凝胶电泳(SDS-PAGE)、光谱学等方法,研究动态高压微射流(DHPM)预处理结合美拉德反应对α-乳白蛋白(α-LA)结构和功能性质的影响。结果表明,DHPM预处理使α-LA的内源性荧光强度、表面疏水性增大,且呈先增后降的趋势,在处理压力为110MPa时,达到最大值。经乳糖美拉德反应后,α-LA的内源性荧光强度降低,表面疏水性增大,乳化性、抗氧化活性增强,表明DHPM预处理改变了α-LA的三级结构,从而促进美拉德反应、提高美拉德反应产物的乳化性能和抗氧化活性。DHPM预处理协同美拉德反应是一种有效改善蛋白质功能性质的方法。The Effects of dynamic high pressure microfluidization（DHPM） combined with Maillard reaction on structure and properties of α-lactalbumin（α-LA）were investigated by SDS-PAGE and spectroscopy.The results demonstrated that the fluorescence intensity and surface hydrophobicity（H_0）of α-LA treated by DHPM firstly increased then decreased, with the maximum values at 110 MPa.After Maillard reaction（MR） with lactose, the fluorescence intensity ofα-LA was declined.However,H_0,emulsibility and anti-oxidation activity ofα-LA was improved.These results illustrated that tertiary structure of α-LA was changed due to DHPM pretreatment,thereby promoting MR, emulsibility and antioxidation activity of Maillard reaction products.DHPM pretreatment combined with MR was an effect method for protein modification.

关 键 词：动态高压微射流 Α-乳白蛋白 美拉德反应 乳化性 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]