挤压对谷物蛋白的微观结构和功能特性影响的研究进展  

Effects of Microstructure and Functional Properties of Cereal Proteins by Extrusion

作　　者：刘宗浩 张高鹏[1] 孙立娜[1] 于重伟 董和亮 程建军[1] Liu Zonghao;Zhang Gaopeng;Sun Lina;Yu Chongwei;Dong Heliang;Cheng Jianjun(College of food science,Northeast Agricultural University,Haerbin 150030;Heilongjiang Institute of Quality Supervision and Inspection,Haerbin 150028)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江省质量监督检测研究院,哈尔滨150028

出　　处：《中国粮油学报》2021年第6期158-165,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFD0401200);东北农业大学大学生SIPT创新训练项目(201910224200)。

摘　　要：谷物蛋白是丰富的蛋白质资源之一,谷物挤压加工在新型食品创制中得到大量应用。研究谷物蛋白在挤压过程中的微观结构和功能特性的影响机理,对促进谷物蛋白类产品加工的创新开发具有重要意义。本文分析挤压对谷物蛋白的微观结构的影响,综述了谷物蛋白在挤压过程中,一级结构不发生变化;二级结构未被完全破坏,构象之间存在相互转化;三级结构发生改变;进而导致四级结构发生变化,使蛋白质变性。谷物蛋白质微观结构的改变致其功能特性发生变化,具体表现在溶解性降低,乳化性提高,降低乳化稳定性,起泡性提高,蛋白质的消化率得到显著提高。这些功能特性的改变也为谷物蛋白在食品以及生物材料领域创造了良好条件。Cereal protein is one of the rich protein resources.Cereal extrusion has been widely used in the creation of new food products.Studying the influence mechanism of microstructure and functional characteristics of cereal protein during extrusion is of great significance to promote the innovation and development of cereal protein food processing.In this paper,the effects of extrusion on the microstructure of cereal protein were analyzed.The results indicated that the primary structure was not changed.The secondary structure was not completely destroyed and there was mutual transformation between conformations.The tertiary structure was changed,so as to cause the change of quaternary structure,denaturating the protein.Changes in the microstructure of cereal protein would lead to changes in the functional properties of cereal proteins.It was mainly manifested in the decrease of solubility and the improvement of emulsification,but the emulsification stability would be reduced,the foaming property was also affected,and the digestibility of proteins was significantly improved.Moreover,these changes in functional properties also created favorable conditions for the application of cereal protein in food and biomaterials.

关 键 词：谷物蛋白 挤压 微观结构 功能特性 应用 

分 类 号：TS201.1[轻工技术与工程—食品科学]