常压低温等离子处理提高花生分离蛋白水合性质的研究  

Improved Hydrated Properties of Peanut Protein Isolate Powders Treated by Atmospheric Pressure Cold Plasma Treatment

作　　者：季慧[1,2,3] 陈野 Ji Hui;Chen Ye(College of Life Science and Biotechnology, Linyi University, Linyi 276000;Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology;Ministry of Education, Tianjin 300457)

机构地区：[1]临沂大学生命科学学院,临沂276000 [2]天津科技大学食品工程与生物技术学院 [3]教育部食品营养与安全实验室,天津300457

出　　处：《中国粮油学报》2019年第8期61-65,72,共6页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31501503,31701526);山东省自然基金(ZR2016CQ26);山东省重点研发项目(2017NC210010)

摘　　要：采用常压低温等离子技术(ACP)处理花生分离蛋白粉。研究了ACP处理对花生分离蛋白水合作用的影响。试验结果表明,ACP处理能显著提高花生分离蛋白的溶解度和凝胶持水性。利用傅里叶变换红外光谱(FTIR)和荧光光谱技术,分析花生分离蛋白水合性质提高的原因。采用低场核磁共振(LW-NMR)快速分析水分分布状态。低温等离子处理3 min后,无规卷曲含量增加,α-螺旋和β-转角含量减少;表面疏水性指数降低,亲水性增强,蛋白表面结构从紧密变松散,更多的亲水活性位点被暴露;LW-NMR结果表明,随着ACP处理时间的延长,T 21 弛豫时间的峰面积增大,T 21 弛豫时间的峰面积变化与WHC结果一致。ACP是一种提高蛋白质水合作用的有效处理技术。Peanut protein isolate (PPI) powders were treated by atmospheric pressure cold plasma (ACP). Effects of the ACP treatment on the hydration of peanut protein were studied. It was proved that solubility and Water holding capacity (WHC) of PPI was improved significantly due to the ACP treatment. FTIR and fluorescence spectroscopy were exploited to seek the reason for improving the hydration of PPI. Low-Field Nuclear magnetic resonance (LW-NMR) was used as rapid detection methods for hydration. Experimental results revealed an increase in random coil and a decrease in α-helix and β-turn, in the meantime, the surface hydrophobicity index decreased and the hydrophilicity increased, indicating that the structure of the protein changed from compact to loosen after ACP treatment, and more active sites exposed;LW-NMR showed the peak area of T 21 relaxation time increased with the ACP treatment time extending and the change in T 21 peak area of T 21 relaxation time was consistent with the result of WHC. ACP is effective method to increase the hydration of protein.

关 键 词：低温等离子体 花生蛋白分离粉 水合性质 低场核磁共振 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]