热诱导对玉米醇溶蛋白胶体颗粒特性的影响  

Effects of Heat Induction on the Properties of Zein Colloidal Particles

作　　者：董世荣 蒋梦琪 孙宇 DONG Shi-rong;JIANG Meng-qi;SUN Yu(School of Food Engineering,Harbin University,Harbin 150086,China;Key Laboratory of Food Biotechnology,Harbin University,Harbin 150086,China)

机构地区：[1]哈尔滨学院食品工程学院,哈尔滨150086 [2]哈尔滨学院食品生物技术重点实验室,哈尔滨150086

出　　处：《中国调味品》2020年第11期46-50,共5页China Condiment

基　　金：国家自然科学基金青年基金项目(31801485);哈尔滨学院青年博士科研启动基金项目(HUDF2017212,HUDF2019105);黑龙江省大学生创新训练项目(202010234061)。

摘　　要：为研究弱极性介质中热诱导对玉米醇溶蛋白胶体颗粒性质的影响,70℃加热80%乙醇中玉米醇溶蛋白0h和10h,反溶剂法制备胶体颗粒。结果表明,天然玉米醇溶蛋白和热修饰玉米醇溶蛋白均形成了球状胶体颗粒。与天然玉米醇溶蛋白胶体颗粒相比,热修饰玉米醇溶蛋白胶体颗粒粒径更小,表面疏水性更低,游离巯基含量更少。内源性荧光光谱说明热修饰使构象发生了改变。流变学特性的不同源于2种胶体颗粒大小和游离巯基含量不同。该研究为制备可运载调味小分子物质的胶体颗粒奠定了理论基础。In order to study the effects of heat induction on the properties of zein colloidal particles in weak polar medium,zein in 80%ethanol is heated at 70℃for 0 h and 10 h,and colloidal particles are prepared by anti-solvent method.The results show that both natural zein and thermally modified zein form spherical colloidal particles.Compared with natural zein colloid particles,thermal-modified zein colloid particles have smaller particle size,lower surface hydrophobicity and less free sulfhydryl content.Endogenous fluorescence spectra show that the conformation is changed by thermal modification.The rheological properties of the two colloid particles are different in size and content of free sulfhydryl group.This study has laid a theoretical foundation for the preparation of colloidal particles which can carry small molecules with flavoring effect.

关 键 词：玉米醇溶蛋白 反溶剂法 胶体颗粒 游离巯基 流变学特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]