蒸汽爆破预处理对芝麻粕蛋白结构与功能特性的影响  

Effect of steam explosion pretreatment on the structure and functional properties of sesame meal protein

作　　者：吴甜甜 易军鹏[1] 董晶寅 李欣[2] WU Tiantian;YI Junpeng;DONG Jingyin;LI Xin(School of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China;School of Chemical and Pharmaceutical,Henan University of Science and Technology,Luoyang 471000,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]河南科技大学化工与制药学院,河南洛阳471000

出　　处：《食品与发酵工业》2022年第23期194-200,共7页Food and Fermentation Industries

基　　金：河南省科技攻关计划项目(182102110085)。

摘　　要：为探究蒸汽爆破预处理对芝麻粕蛋白的影响,采用碱提酸沉法提取蛋白质,对其结构与功能特性进行分析。结果表明,经过蒸汽爆破处理后,芝麻粕蛋白微观结构发生改变,亮度降低,氨基酸含量下降,疏水性增加,溶解度升高,蛋白持油、起泡和乳化性能得到改善。差式扫描量热仪和热重分析仪数据显示,蒸汽爆破后的芝麻粕蛋白的热性能有所提高;红外光谱结果表明,蒸汽爆破处理后芝麻粕蛋白二级结构发生变化,且β折叠结构增加;蛋白质糖基化结果显示,在蒸汽爆破过程中,美拉德反应被激活。该研究表明,用蒸汽爆破可改善芝麻粕蛋白的功能特性。To explore the effect of steam explosion pretreatment on sesame meal protein,the protein was extracted by alkali solubilization and acid precipitation,and its structure and functional properties were analyzed.Results showed that after steam explosion treatment,the microstructure of the sesame meal protein changed,and the lightness and amino acid content of the sesame meal protein decreased while the solubility and hydrophobicity of protein increased.The oil holding,foaming,and emulsifying properties of the treated protein were higher than that of the untreated protein.Both differential scanning calorimeter and thermogravimetric analyzer analysis revealed that after steam explosion treatment,the thermal stability of protein was improved.Moreover,the FTIR spectrum showed a small change in the secondary structure of protein after steam explosion treatment with an increase in theβ-sheet content.Protein glycosylation analysis indicated that the Maillard reaction had been activated during the steam explosion.These observations suggest that steam explosion could improve the functional properties of sesame meal protein.

关 键 词：芝麻粕蛋白 蒸汽爆破 碱提酸沉 蛋白结构 功能特性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]