芸豆加工过程中蛋白-多酚复合物功能性质的变化  

Changes of Functional Properties of Protein-Polyphenol Complex During Processing of Kidney Bean

作　　者：刘妍兵 陶阳 苗雪 刁静静 张东杰[1,2] 陈洪生[1] 王长远 Liu Yanbing;Tao Yang;Miao Xue;Diao Jingjing;Zhang Dongjie;Chen Hongsheng;Wang Changyuan(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;Coarse Cereals Engineering Research Center Heilongjiang Bayi Agricultural University,Daqing 163319;Engineering Research Center of Grain By-products Processing and Utilization,Ministry of Education,Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,大庆163319 [3]黑龙江八一农垦大学粮食副产物加工与利用教育部工程研究中心,大庆163319

出　　处：《中国粮油学报》2021年第11期57-64,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2018YFE0206300-07);黑龙江省自然科学基金研究团队项目(TD2020C003);黑龙江八一农垦大学人才科研启动计划(XDB202010)。

摘　　要：考察芸豆蛋白与多酚在25、70、80、90、100℃下的抗氧化活性、溶解性、乳化性、起泡性等活性,并结合十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS-PAGE)技术以及傅里叶红外光谱技术对复合物结构进行分析。结果表明,在温度80℃时,芸豆蛋白-多酚复合物具有较强的自由基清除能力;且复合物的溶解度达到77.4%,较常温下溶解度提高10%以上;乳化性和起泡性分别为60.4%和98.75%,显著高于常温条件处理组,而碱性环境下乳化性较对照组增加了26.95%,起泡性也有相同的趋势,结合红外和电泳分析推测芸豆蛋白与多酚在热处理条件下可能形成了共价复合物,从而改变其功能活性。热加工过程中,80℃的加工条件下可最大程度的保证复合物理化功能。In the present study,the antioxidant,solubility,emulsification and foaming activities of kidney bean protein and polyphenols at 25℃,70℃,80℃,90℃and 100℃were investigated.The structure of the complex was analyzed by SDS-PAGE and Fourier infrared spectroscopy.The results indicated that the rue bean protein-polyphenol complex had strong free radical scavenging ability at 80℃.The solubility of the composite reached 77.4%,which was more than 10%higher than that at room temperature.Emulsification and foaming ability were 60.4%and 98.75%,respectively,the treatment group was significantly higher than normal temperature conditions,emulsification and alkaline environment increased by 26.95%than the control group,foamability also had the same trend,combined with infrared and electrophoresis analysis that kidney bean protein and polyphenol in covalent compounds,may have been formed under the condition of heat treatment to change its functional activity.Combined with the above test results,in the hot processing process,the processing condition of 80℃could ensure the chemical and chemical function of the compound to the greatest extent.

关 键 词：芸豆蛋白-多酚复合物 抗氧化性 功能特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]