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作 者:张旭东[1] 斯琴其木格 曾睿 刘瑞 惠腾 倪娜[1] ZHANG Xu-Dong;SIQIN Qi-Mu-Ge;ZENG Rui;LIU Rui;HUI Teng;NI Na(College of Life Sciences and Food Engineering,Inner Mongolia Minzu University,Tongliao 028000,China;Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-products Processing,Ministry of Agriculture,Beijing 100193,China)
机构地区:[1]内蒙古民族大学生命科学与食品学院,通辽028000 [2]中国农业科学院农产品加工研究所/农业农村部农产品质量安全收贮运管控重点实验室,北京100193
出 处:《食品安全质量检测学报》2022年第18期6049-6056,共8页Journal of Food Safety and Quality
基 金:农业农村部农产品加工重点实验室开放课题项目(S2021KFKT-18);国家自然科学基金项目(31660467);内蒙古自然科学基金项目(2019BS03036)。
摘 要:目的研究不同热处理条件下羊血浆蛋白的体外模拟消化特性及其蛋白质二级结构的变化规律。方法采用胃蛋白酶对热处理后的羊血浆蛋白进行体外模拟消化,利用茚三酮法、十二烷基硫酸钠聚丙烯酰胺凝胶电泳(sodiumdodecylsulfatepolyacrylamidegelelectrophoresis,SDS-PAGE)、表面电位(Zeta potential)及粒径、傅立叶变换红外光谱(Fourier transform infrared spectroscopy,FTIR)等表征羊血浆蛋白的水解程度及消化产物的结构特性。结果热处理可使羊血浆蛋白消化产物水解度增加,90℃热处理时水解度达到最大值,热处理可产生更多的低分子量组分,消化降解更为完全。90℃热处理时羊血浆蛋白消化产物的粒径分布单一,聚集程度最高。70~90℃热处理组的红外光谱显示酰胺Ⅰ带向低波数方向有不同程度红移,随着热处理程度的增加,羊血浆蛋白消化产物中α-螺旋结构含量先增加后减少,其余二级结构含量均无明显变化规律。结论热处理对羊血浆蛋白体外模拟消化均有一定的促进作用,从蛋白质变性的角度考虑,羊血浆蛋白的热处理强度不宜超过90℃20 min。Objective To study the in vitro digestion characteristics and secondary structure changes of sheep plasma protein under different heat treatment conditions.Methods The heat-treated sheep plasma protein was digested in vitro by pepsin.The hydrolysis degree of sheep plasma protein and the structure of digested product were characterized by ninhydrin method,sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE),Zeta potential,particle size distribution and Fourier transform infrared spectroscopy(FTIR).Results The hydrolysis degree of sheep plasma protein digestion products were increased after heat treatment,and the hydrolysis degree reached the maximum value at 90℃.Low molecular weight peptides were produced and the digestion products of sheep plasma protein were degraded completely.The particle size of sheep plasma protein digestion products was unit distribution,and the aggregation degree was the highest at 90℃.The infrared spectra of 70-90℃showed that the amide I band bathochromic-shift to the low wave number in different degrees.With the increase of heat treatment degree,the content ofα-helix structure in sheep plasma protein digestion products increased first and then decreased,and there was no obvious change in the content of the remaining secondary structures.Conclusion Heat treatment can promote the simulated digestion of sheep plasma protein in vitro,and the heat treatment degree of plasma protein should not exceed 90℃for 20 min from the perspective of protein denaturation.
分 类 号:TS251.93[轻工技术与工程—农产品加工及贮藏工程]
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