超声改性处理对豌豆蛋白结构性质的影响  

Effects of Ultrasonic Modification on the Structural Properties of Pea Protein

作　　者：谷俊华[1] 黄斐[1] GU Junhua;HUANG Fei(School of Landscape and Food Engineering,Xuchang Vocational Technical College,Xuchang 461000)

机构地区：[1]许昌职业技术学院园林与食品工程学院,许昌461000

出　　处：《吉林农业科技学院学报》2022年第5期8-11,17,共5页Journal of Jilin Agricultural Science and Technology University

基　　金：河南省教育科学规划2022年度一般课题(2022YB0724)。

摘　　要：以豌豆蛋白为试材,采用超声处理的方法,研究了超声功率(0~500 W)处理对豌豆蛋白结构性质的影响。结果表明:超声改性处理能够降低豌豆蛋白浊度和总巯基含量,增加蛋白溶解度、活性巯基、表面疏水性以及荧光强度,导致豌豆蛋白三级结构发生改变。同时,超声功率的改变能够促进豌豆蛋白的二级结构展开,超声功率为400 W时,更有效促进蛋白结构展开,更好改善豌豆蛋白功能性质。该研究为超声处理改善豌豆蛋白功能特性提供一定的理论依据。The effect of ultrasonic power(0-500 W) on the structural properties of pea protein as the test material was studied by ultrasonic treatment. The results showed that ultrasonic modification treatment could significantly reduce the turbidity and total sulfhydryl content of pea protein, increase protein solubility, active sulfhydryl group, surface hydrophobicity and fluorescence intensity, which changed the tertiary structure of pea protein. Moreover, the change of ultrasonic power could promote the unfolding of the secondary structure of pea protein. When the ultrasonic power was 400 W, it could effectively promote the protein structure unfolding and improve the functional properties of pea protein.This study provides a certain theoretical basis for ultrasonic treatment to improve the functional properties of pea protein.

关 键 词：超声改性 豌豆蛋白 结构 

分 类 号：TS201.21[轻工技术与工程—食品科学]