热处理改性燕麦蛋白部分性质与表面疏水性的关系  

Correlation between Sectional Properties and Surface Hydrophobicity of Heat-Treated Modified Oat Protein

作　　者：许英一[1] 刘迪 林巍[1] 吴红艳[1] 王宇 XU Yingyi;LIU Di;LIN Wei;WU Hongyan;WANG Yu(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006;Animal Husbandry and Veterinary Branch of Heilongjiang Academy of Agricultural Sciences,Qiqihar 161005)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,齐齐哈尔161006 [2]黑龙江省农科院畜牧兽医分院,齐齐哈尔161005

出　　处：《食品工业》2021年第8期176-179,共4页The Food Industry

基　　金：齐齐哈尔市科学技术计划项目(NYGG201914);黑龙江省省属高等学校基本科研业务费科研项目(植物性食品加工技术特色学科专项)(YSTSXK201824);黑龙江省省属高等学校基本科研业务费科研项目(135409410)。

摘　　要：以燕麦为原料,采用碱溶酸沉法得到燕麦蛋白,利用ANS荧光探针法测定燕麦蛋白的表面疏水性,研究不同热处理(60,80和100℃,30 min)对燕麦蛋白表面疏水性的影响,并探讨表面疏水性与巯基含量、荧光光谱特性、溶解性、乳化性相关性的研究,以确定热处理改性后燕麦蛋白结构、功能性质及其构效关系。结果表明:随着热处理温度的升高,表面疏水指数增大。热处理改性燕麦蛋白的表面疏水性和表面巯基含量、巯基暴露程度、内源荧光强度、溶解性和乳化性呈极显著的线性正相关;而与游离巯基含量相关性不显著。该研究对于深入研究和开发燕麦蛋白资源具有一定的参考价值。The oat protein is extracted from oat by alkali-soluble acid precipitation method,and the surface hydrophobicity of oat protein is measured by ANS fluorescent probe method.The effects of different heat treatments(60,80 and 100℃,30 min)on the surface hydrophobicity of oat protein are studied.And the relationship between surface hydrophobicity and sulfhydryl concentration,fluorescence spectrum,solubility and emulsification is studied to determine the structure,functional properties and structure-activity relationship of oat protein after heat treatment.The results show that with the increase of heat treatment temperature,the surface hydrophobic index increases.There are very significant linear positive correlations about the surface hydrophobicity and some properties,including surface sulfhydryl content,sulfhydryl exposure,endogenous fluorescence intensity,solubility and emulsification of heat-treated modified oat protein;But the correlation between surface hydrophobicity and free sulfhydryl content is not significant.The study provides a theoretical basis for further research of oat protein resources.

关 键 词：燕麦蛋白 热处理 表面疏水性 部分性质 相关性 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]