不同改性方法对花生蛋白理化特性影响研究  

Effects of Different Modification Methods on Physicochemical Properties of Peanut Protein

作　　者：李响 张焕丽 郭世龙 罗志刚[2] 陈岚 闵钟熳 肖志刚 Li Xiang;Zhang Huanli;Guo Shilong;Luo Zhigang;Chen Lan;Min Zhongman;Xiao Zhigang(College of Grain,Shenyang Normal University1,Shenyang 110034;School of Food Science and Technology,South China University of Technology2,Guangzhou 510641)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034 [2]华南理工大学食品科学与工程学院,广州510641

出　　处：《中国粮油学报》2021年第9期101-108,193,共9页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省农业攻关及产业化指导计划(2019JH8/1020020)。

摘　　要：以花生蛋白为原料,采用挤压膨化、酶法和挤压协同酶解3种方法分别对其进行改性处理,重点探讨3种改性方法对花生蛋白理化性质的影响。结果表明,不同处理方法下花生蛋白功能及结构特性均发生变化,与单独挤压和酶法处理方式相比,挤压协同酶法处理后的花生蛋白的理化性质变化最为明显,挤压协同酶法处理的花生蛋白溶解性、乳化性以及起泡性显著提高,借助傅里叶变换红外光谱、圆二色谱和聚丙烯酰胺凝胶电泳等对花生蛋白的结构、分子质量进行分析,蛋白质二级结构发生解旋现象,巯基相对含量增加至50.47%,二硫键相对含量降低了87.33%,表面疏水性指数最大增加了68.73%,小分子蛋白片段增多。Three methods of extrusion,enzymatic method and extrusion-cooperative enzymatic hydrolysis were used to modify the peanut protein with peanut protein as raw material.The impact of the three modification methods on the physical and chemical properties of peanut protein has been mainly discussed.The results showed that the function and structural properties of peanut protein changed under different processing methods.The physical and chemical properties of the peanut protein after extrusion and enzymatic processing changed most obviously compared with the separate extrusion and enzymatic processing methods.The solubility,emulsification and foaming properties of peanut protein treated by the method are significantly improved.The structure and molecular weight of peanut protein are analyzed with the help of Fourier transform infrared spectroscopy(FT-IR),circular dichroism(circular dichroism,CD)and polyacrylamide gel electrophoresis(SDS-PAGE),and the protein secondary structure has been resolved.Rotation phenomenon,sulfhydry content increased to 50.47%,disulfide bond content decreased by 87.33%,surface hydrophobicity index increased by 68.73%,and small molecule protein fragments increased.

关 键 词：挤压协同酶法 花生蛋白 理化性质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]