不同提取条件对吊干杏杏仁蛋白结构特性的影响  

Effect of Extraction Conditions on the Structural Properties of Hanging Dried Apricot Almond Protein

作　　者：糟龙 陆健康[1,2] 张春兰 彭修春[1] 曹甜甜 焦清波 齐薇燕 ZAO Long;LU Jian-kang;ZHANG Chun-lan;PENG Xiu-chun;CAO Tian-tian;JIAO Qing-bo;QI Wei-yan(College of Life Science,Tarim University,Alar 843300,Xinjiang,China;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300,Xinjiang,China)

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品研究与开发》2022年第5期35-44,共10页Food Research and Development

基　　金：南疆特色农产品深加工兵团重点实验室项目(AP1903)。

摘　　要：以吊干杏杏仁为原料,采用不同pH值(8、10、12)提取杏仁蛋白并测定其结构特性,研究不同碱提条件对杏仁蛋白结构的影响。结果表明,3种蛋白表面疏水性的大小依次为pH12>pH10>pH 8;氧化程度依次为pH12>pH8>pH10;暴露的色氨酸残基数量由高到低依次为pH10>pH8>pH12;热稳定性依次为pH10>pH8>pH12;pH12的蛋白溶液体系稳定性最好;3种杏仁蛋白的亚基分布主要在20 kDa和22 kDa,pH12的亚基分布最广。研究结果表明pH8与pH 10提取的蛋白在其结构及蛋白的种类和数量上较为相似,与pH12均有显著差异。Using dried apricot almond as raw material,almond protein was extracted at different pH values(8,10 and 12)and its structural characteristics were determined to understand the effect of different alkaline extraction conditions on protein structure.The surface hydrophobicity of the three protein extracts was in the order of pH12>pH10>pH8,oxidation degree was pH12>pH8>pH10,the descending number of exposed tryptophan residues was pH10>pH8>pH12,and thermal stability was pH10>pH8>pH12.The stability of the protein solution system was best at pH12.The subunits of the protein extracts were mainly distributed at 20 kDa-22 kDa;The subunit of the pH12 extract was the most widely distributed.The results showed that the proteins extracted at pH8 and pH10 were similar in structure,type and quantity and significantly different from those extracted at pH12.

关 键 词：吊干杏 杏仁 蛋白 碱溶酸沉 结构特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]