物理处理对黄粉虫蛋白理化及消化性质的影响  

Effects of Physical Treatments on the Physicochemical and Digestive Properties of Tenebrio molitor Larvae Protein Isolates

作　　者：王金梅[1] 江轶群 穆利霞[2] 骆兆娇 孟赫诚[1] WANG Jinmei;JIANG Yiqun;MU Lixia;LUO Zhaojiao;MENG Hecheng(College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Guangdong Key Laboratory of Agricultural Products Processing,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangzhou 510610,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510640 [2]广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工重点实验室,农业农村部功能食品重点实验室,广东广州510610

出　　处：《现代食品科技》2023年第1期230-237,共8页Modern Food Science and Technology

基　　金：云浮市科技重大专项(2020A090102)。

摘　　要：以碱溶酸沉法提取黄粉虫蛋白(Tenebrio molitor Larvae Protein Isolates,TPI),探究了热处理和动态高压微射流处理对其理化、功能和体外消化性质的影响。研究结果表明:天然TPI主要由疏水相互作用、氢键及二硫键稳定高级结构。热处理和微射流处理均可诱导TPI聚集体的形成,且这种聚集可能是以疏水性聚集为主。热处理TPI的溶解性略有降低,可能是由于热处理导致蛋白内部疏水基团暴露,削弱了TPI与水分子间的相互作用;高压微射流的机械作用增强了蛋白与水分子间的相互作用,显著提升了TPI的溶解性,且与处理压力呈正相关。中性条件下,50 MPa和100 MPa微射流处理TPI的溶解度由24.05%分别提升至50.08%和64.81%。热处理改善了TPI的乳化活性和泡沫性质,但降低了其乳化稳定性;微射流处理增强了TPI的泡沫稳定性,但对其乳化性能和起泡性均无显著影响。两种物理处理均提升了TPI的体外消化抗性,其中,90℃和120℃热处理TPI的氮释放量由39.53%分别降至35.58%和33.90%,微射流处理TPI在17 ku附近的亚基无法在体外消化过程中被完全水解。The Tenebrio molitor larvae protein isolate(TPI)was first extracted via alkaline solubilization and acid precipitation.Subsequently the effects of heat treatment and dynamic high-pressure microfluidization on the physicochemical,functional properties and the in vitro bioaccessibility of the TPI were investigated.The results showed that the higher order structure of native TPI was mainly stabilized through hydrophobic interaction,hydrogen bonds,and disulfide bonds.TPI aggregates could be induced by both heat and microfluidization,of which the aggregation was possibly dominated by hydrophobic interactions.The solubility of the TPI decreased slightly after heat treatment,likely due to the exposure of the hydrophobic groups inside the protein impairing the interaction between the TPI and water molecules.The mechanical force of microfluidization improved the interaction between the TPI and water molecules and distinctly increased TPI solubility,which was positively correlated with the pressure level.Under neutral conditions,the solubility of the TPI after microfluidization at 50 and 100 MPa was elevated from 24.05%to 50.08%and 64.81%,respectively.The emulsifying and foaming properties of the TPI were improved by heat treatment,although this weakened the emulsifying stability.Microfluidization increased the foaming stability of the TPI yet had no considerable impact on its emulsifying properties and foaming capacity.Both types of physical treatments increased the in vitro bioaccessibility of the TPI,since the nitrogen releases of 90℃and 120℃heat-treated TPI were reduced from 39.53%to 35.58%and 33.90%,respectively.Furthermore,the TPI subunits at approximately 17 ku could not be hydrolyzed thoroughly after microfluidization.

关 键 词：黄粉虫蛋白 热处理 高压微射流 理化性质 体外消化 

分 类 号：TS201.2[轻工技术与工程—食品科学]