气调储藏对绿豆球蛋白消化特性及其与蛋白二级结构的相关性研究  

Digestion Characteristics of Mung Bean Globulin and its Correlation with Secondary Structure of Protein by Air-Conditioned Storage

作　　者：翟爱华[1,2] 韦智 潘婷婷 苗志文 张东杰 Zhai Aihua;Wei Zhi;Pan Tingting;Miao Zhiwen;Zhang Dongjie(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;National Coarse Cereals Technology Engineering Research Center,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮技术工程研究中心,大庆163319

出　　处：《中国粮油学报》2023年第2期14-21,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2018YFE0206300)。

摘　　要：为明确气调储藏对绿豆蛋白质消化特性及蛋白二级结构和消化特性的相关性,以新鲜绿豆和在室温及4℃气调储藏18个月的绿豆为原料,利用傅里叶红外光谱技术分析经储藏后的绿豆蛋白其二级结构中α-螺旋结构增加,β-折叠结构减少;通过体外模拟消化实验发现不同气调储藏条件下绿豆球蛋白的胃肠消化率降低,消化产物中游离氨基酸含量降低。室温储藏后的绿豆球蛋白二级结构和胃肠消化率与新鲜绿豆球蛋白差异显著(P>0.05);而4℃气调储藏后的绿豆球蛋白二级结构和胃肠消化率与新鲜绿豆差异不显著(P<0.05)。说明4℃气调储藏可以减少绿豆球蛋白二级结构变化,从而影响胃肠消化率的变化。Absract: In terms ofspecific controlled atmosphere storage of mung bean protein digestibility and protein secondary structure and the correlation of digestion of digestive characteristics, with fresh green beans and at room temperature and 4 ℃ controlled atmosphere storage 18 months of mung bean as the raw material, in this study, using the Fourier infrared spectroscopy analysis study, after storage of mung bean protein, its green beans globulin secondary structure of alpha helix structure increased and the β-folding structure dropped a great deal.In vitro simulated digestion experiments showed that gastrointestinal digestibility of mung globulin and free amino acid content in digested products decreased under different air-conditioned storage conditions. The secondary structure and gastrointestinal digestibility of mung bean globulin after room temperature storage were significantly different from those of fresh mung bean globulin(P>0.05). In addition, thesecondary structure and gastrointestinal digestibility of mung bean were not significantly different from those of fresh mung bean after 4 ℃ air-conditioned storage(P<0.05). These results indicated that 4 ℃ and gas conditioning storage could reduce the secondary structure changes of mung bean globulin, thus affecting the change of gastrointestinal digestibility.

关 键 词：绿豆球蛋白 气调 储藏 蛋白二级结构 体外消化 

分 类 号：TS205[轻工技术与工程—食品科学]