挤压组织化对芝麻蛋白理化性质及结构的影响  

Influence of Extrusion Texturization on the Physical and Chemical Properties and Structure of Sesame Protein

作　　者：黄纪念 孙强[1,2] 张富重 宋国辉[1,2] 张国治 HUANG Jinian;SUN Qiang;ZHANG Fuzhong;SONG Guohui;ZHANG Guozhi(Agricultural and Sideline Products Processing Research Center,Henan Academy of Agriculture Sciences,Zhengzhou 450002,China;Institute of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南省农业科学院农副产品加工研究中心,河南郑州450002 [2]河南省农科院农副产品加工研究所,河南郑州450002 [3]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品工业科技》2023年第2期60-68,共9页Science and Technology of Food Industry

基　　金：财政部和农业农村部:国家现代农业产业技术体系资助;河南省农业科学院科技创新团队资助(2022TD11)。

摘　　要：以亚临界芝麻蛋白粉为主要原料,利用双螺杆挤压技术研究挤压组织化处理对蛋白原料理化性质及结构的影响,探讨组织化蛋白形成机理。结果表明,挤压组织化对蛋白原料理化性质及结构都造成了一定的影响。挤压后蛋白原料持水性增加了14.16%,吸油性减少了14.52%,蛋白消化率增加了11.18%,游离巯基含量减少了11.55%,氨基酸各组分含量均有一定损失,挤压组织化过程中没有新的肽键生成,有大量的二硫键生成,挤压得到的组织化蛋白结构主要是由二硫键和非共价键共同作用维持。挤压组织化并未完全破坏蛋白质二级结构,只有部分不稳定的α-螺旋和无规则卷曲向相对稳定的β-折叠和β-转角转化,蛋白原料由无序变为有序,并产生了大量的纤维结构,本文为后续深入开展组织化蛋白形成机理研究、开发组织化芝麻蛋白产品提供理论基础。Using subcritical sesame protein powder as the main raw material,the twin-screw extrusion technology was used to study the effect of extrusion texturing on the physicochemical properties and structure of protein raw materials,and to explore the formation mechanism of texturized protein.After extrusion,the water retention of protein materials increased by14.16%,oil absorption decreased by 14.52%,protein digestibility increased by 11.18%,free sulfhydryl content decreased by 11.55%,and amino acid components had a certain loss.No new peptide bonds were formed during the extrusion texturing process,but a large number of disulfide bonds were formed.The structure of the texturized protein obtained by extrusion was mainly maintained by the combined action of disulfide bonds and non-covalent bonds.And the extrusion organization was not completely destroyed.The secondary structure of protein included only partially unstable α-helices and irregular coils to relatively stable β-sheets and β-turns.It could be seen that the protein material changed from disorder to order after extrusion and organization.And produced a large number of fiber structures.It would provide a theoretical basis for further study on the formation mechanism of histochemical proteins and development of histochemical sesame protein products.

关 键 词：芝麻 挤压组织化 蛋白质 理化性质 二级结构 

分 类 号：TS201.1[轻工技术与工程—食品科学]