喷雾冷冻干燥对鸡蛋清蛋白结构和特性的影响  

Effect of spray freeze drying on the structure and properties of egg white protein

作　　者：刘丽莉[1,2] 代晓凝 杨晓盼 刘宇 张晓莉 魏小花 LIU Li-li;DAI Xiao-ning;YANG Xiao-pan;LIU Yu;ZHANG Xiao-li;WEI Xiao-hua(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;National Experimental Teaching Demonstration Center for Food Processing and Security,Luoyang,Henan 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]食品加工与安全国家级教学示范中心,河南洛阳471023

出　　处：《食品与机械》2020年第1期30-35,41,共7页Food and Machinery

基　　金：国家自然基金项目(编号：U1704114);河南省重点攻关项目(编号：182102110346);河南省重大专项(编号：161100110900,161100110600-2,161100110700-2,161100110800-06)

摘　　要：为了探究喷雾冷冻干燥(Spray freeze drying,SFD)对鸡蛋清蛋白结构及功能特性的影响,将其与喷雾干燥(Spray drying,SD)蛋清粉进行对比,并通过质构仪、差示扫描量热(D S C)、傅里叶变换红外光谱(FT-IR)、扫描电镜(SEM)、低场核磁共振(LF-NMR)等对其结构及特性进行测定。结果表明:SFD粉的变性温度比SD粉低了15.7℃,表面巯基含量低42.40%;SFD粉的α-螺旋和β-折叠结构比例大,分子结构更有序,蛋白聚集程度小,从而使其乳化特性得到改善;SEM分析表明,SFD粉呈大孔隙颗粒网络结构,溶解度增大。两种蛋清粉溶解度随pH的升高均呈先下降后上升的趋势,SFD粉溶解性和乳化性明显高于SD粉(P<0.05),凝肢硬度和束缚水含量显著低于S D粉(P<0.05),保水性差,两者的起泡性无显著差异。综上所述:与SD粉蛋白相比,SFD粉蛋白在结构和部分功能特性方面发生了显著变化,尤其在溶解度和乳化特性方面更具优势。;In order to investigate the effect of spray freeze drying(SFD)on the structure and functional properties of egg albumin,it was compared with the egg white powder by spray drying(SD),and analyzed by the texture analyzer and differential scanning calorimetry(DSC),Fourier transform infrared spectroscopy(FT-IR),scanning electron microscopy(SEM),and low field nuclear magnetic resonance(LF-NMR)to determine the structure and properties.The results showed that the denaturation temperature of SFD powder was 15.7℃lower than that of SD powder,and the surface sulfhydryl content was 42.40%lower.The ratio ofα-helix andβ-sheet structure of SFD powder was higher,and the molecular structure had better order,with the smaller degree of protein aggregation,which leaded to the improvement of its emulsification characteristics.SEM analysis showed that the SFD powder showed a large pore particle network structure,which increased its solubility.The solubility of the two kinds of egg white powder decreased first and then increased with the increase of pH.The solubility and emulsifying properties of SFD powder were significantly higher than that of SD powder(P<0.05).The gel hardness and bound water content were significantly lower than SD powder(P<0.05),and its water retention was poor and there was no significant difference between two groups.In conclusion;compared with SD powder protein,SFD powder protein had significant changes in structural and functional characteristics,and its solubility and emulsification characteristics were more advantageous.

关 键 词：喷雾冷冻干燥 蛋清粉蛋白 低场核磁共振 二级结构 功能特性 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]