基于低温等离子处理对花生分离蛋白溶解行为的研究  

Dissolution Bhavior of Peanut Protein Isolate Based on Cold Plasma Treatment

作　　者：季慧[1] Ji Hui(College of Life Science and Biotechnology,Linyi University,Linyi 276000)

机构地区：[1]临沂大学生命科学学院,临沂276000

出　　处：《中国粮油学报》2020年第3期60-66,共7页Journal of the Chinese Cereals and Oils Association

基　　金：临沂大学创新创业教育示范课程“2017课教模式改革课程——粮油工艺学”(201710)。

摘　　要：采用低温等离子(Cold Plasma,CP)对花生分离蛋白溶液进行放电处理,研究了不同低温等离子处理时间对花生分离蛋白结构及溶解行为的影响。CP处理后,花生分离蛋白的溶解性和凝胶持水性(Water holding capacity,WHC)显著提高,与未处理样品相比,花生分离蛋白的溶解性和WHC分别提高了13.4%和6.96%。采用低场核磁共振(Low Field Nuclear Magnetic Resonance, LF-NMR)、紫外、荧光、傅里叶变换红外光谱(Fourier transform infrared, FTIR)、差示扫描量仪(Differential Scanning Calorimetor,DSC)和能谱仪(Energy Dispersive Spectrometer,EDS)等手段分析CP对花生分离蛋白结构的影响。LF-NMR结果表明,随着CP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。紫外光谱、DSC、EDS分析结果表明,CP处理后,花生分离蛋白分子热稳定性降低,分子间作用力减弱,表面疏水性降低,亲水性增强,表面结构被破坏,花生分离蛋白分子表面氧元素含量增加,—COOH、—CO、—OH等亲水基团被引入蛋白分子表面。FTIR分析显示β-折叠与无规则卷曲含量显著增加,α-螺旋+β-转角含量显著降低;进一步说明CP处理后花生分离蛋白表面结构由紧密变疏松,为亲水集团、大量水胶束的引入提供更多活性位点。CP处理是一种提高蛋白溶解行为的有效方法。Peanut protein isolate solution was treated by cold plasma(CP).Effects of the CP treatment on the dissolution behavior of peanut protein isolate were studied.It was proved that solubility and Water holding capacity(WHC)of PPI was improved significantly due to the CP treatment,solubility and WHC increased by 13.4%and 6.96%,respectively,compared with untreated sample.Low Field Nuclear Magnetic Resonance(LF-NMR),Fourier transform infrared(FTIR),Differential Scanning Calorimetor(DSC),Energy Dispersive Spectrometer(EDS)and fluorescence spectroscopy were exploited to seek the reason for improving the solubility of PPI.LF-NMR showed the peak area of T 21 relaxation time increased with the CP treatment time extending and the change in T 21 peak area of T 21 relaxation time was consistent with the result of WHC.DSC,EDS and fluorescence spectroscopic investigations suggested that the heat stability of PPI was decreased,and the intermolecular interaction weakened.the surface hydrophobicity of PPI was decreased,the hydrophilicity increased,at the same time,the oxygen-containing such as—COOH,—CO and—OH,in the air were bonded to the surface of the PPI,increasing the surface polarity of protein molecules.The surface structure of the PPI was destroyed after treated by CP.FTIR analysis showed an increase in random coil andβ-sheet and a decrease inα-helix andβ-turn,revealing that the structure of the protein changed from compact to loosen after CP treatment,to provide more active sites for the introduction of hydrophilic groups and a large number of water micelles.CP treatment is an effective method to increase the solubility of protein.

关 键 词：溶解性 低温等离子 花生分离蛋白溶液 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]