微波处理对花生蛋白功能特性和结构的影响  

Effects of Microwave Treatments on Functional Properties and Structure of Peanut Protein

作　　者：韩莉君 杨清馨 刘少伟[1] HAN Lijun;YANG Qingxin;LIU Shaowei(The State Key Laboratory of Bioreactor Engineering,Department of Biological Engineering,East China University of Science and Technology,Shanghai 200237,China)

机构地区：[1]华东理工大学食品科学与工程系,生物反应器工程国家重点实验室,上海200237

出　　处：《食品科技》2023年第3期216-223,共8页Food Science and Technology

摘　　要：目的:探索阐述微波处理对花生蛋白功能特性和结构的影响。方法:微波处理(120、280、460、600 W和700 W,30 s)花生蛋白,对比微波前后花生蛋白溶解性、乳化性、起泡性、表面疏水性等指标的变化,并分析微波功率对花生蛋白二级结构和微观结构的影响。结果:当微波功率逐渐增大时,花生蛋白的溶解性、乳化性、起泡性和表面疏水性均显著提高(P<0.05),且在较高功率600 W或700 W下达到最大值。其中,600 W时蛋白乳化性和表面疏水性最好;溶解性和起泡性较空白样分别提高了15.45%和11.11%,增幅虽不如700 W的16.33%和11.77%,但差距较小。红外结果显示,当微波功率较低时(120~460 W),蛋白结构从有序向无序转变,而较高功率下(600~700 W),结构从无序变得有序。微观结构表明花生蛋白在600 W下形成表面光滑平整、均匀分布的颗粒。结论:微波处理可以有效改善花生蛋白的功能特性和结构,且微波600 W、30 s为最佳处理条件。该结果可为花生蛋白的改性研究及其在食品工业中的应用提供一定的理论和实验依据。Objective:Explore the effects of microwave treatments on the functional properties and structure of peanut protein.Methods:Peanut protein was treated with microwave(120,280,460,600 W and 700 W,30 s).The changes of solubility,emulsification,foaming properties and surface hydrophobicity of peanut protein before and after microwave were compared,and the effects of different microwave power on secondary structure and microstructure of peanut protein were analyzed.Results:When the microwave power increased gradually,the solubility,emulsification,foaming and surface hydrophobicity of peanut protein were significantly increased(P<0.05),and reached the maximum value at the microwave power of 600 W or 700 W.Among them,the emulsification and surface hydrophobicity of protein at 600 W were the highest,and the solubility and foaming properties of protein were increased by 15.45%and 11.11%,respectively,compared with the blank sample.Although the increase rate was lower than that of 16.33%and 11.77%at 700 W,there was little difference between them.The infrared results showed that the protein structure changed from order to disorder when the microwave power was low(120~460 W),while the protein structure changed from disorder to order at higher microwave power(600~700 W).The microstructure results showed that peanut protein formed particles with smooth surface and uniform distribution at 600 W.Conclusion:Microwave treatments could effectively improve the functional properties and structure of peanut protein,and the optimal microwave conditions were 600 W and 30 s.This study could provide a theoretical and experimental basis for the modification of peanut protein and its application in food industry.

关 键 词：花生蛋白 微波处理 功能特性 蛋白质结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]