萌发对藜麦蛋白质结构与功能特性的影响  

Influence of Germination on Qualitative Properties of Quinoa(Chenopodium quinoa Willd)Protein

作　　者：郭思倩 杨肇兴 姚洋 吐鲁洪•托乎提 李梦阳 李梦卿 杜双奎[1,2] Guo Siqian;Yang Zhaoxing;Yao Yang;Tuluhong Tuohuti;Li Mengyang;Li Mengqing;Du Shuangkui(College of Food Science and Engineering,Northwest A&F University,Yangling 712100;Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province,Yangling 712100)

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]粮油功能化加工陕西省高校工程研究中心,杨凌712100

出　　处：《中国粮油学报》2023年第8期156-162,共7页Journal of the Chinese Cereals and Oils Association

基　　金：大学生创新训练计划项目(S202010712015);陕西省重点研发计划项目(2021NY-155)。

摘　　要：藜麦具有高蛋白、无麸质等特点,氨基酸组成合理,是全营养、完全蛋白的全谷物。萌发是一种改善谷物品质的常用手段,已被广泛应用于小麦、大豆、糙米、荞麦、青稞等。为了更好地开发与利用藜麦蛋白,以甘肃白藜麦为研究对象,对其进行0~72 h萌发处理,用碱溶酸沉法提取萌发藜麦蛋白质,研究萌发对藜麦蛋白质功能特性和结构特性的影响。结果表明,随着萌发时间的延长,藜麦粉的蛋白质含量明显提高,藜麦蛋白质的分子结构出现明显变化并影响其功能特性,三级结构遭到破坏,基团空间位置及亚基含量改变,使得热稳定性提高、表面疏水性下降、溶解性增强,从而导致乳化性和乳化稳定性提高、起泡性降低、泡沫稳定性先增后减。萌发使得藜麦蛋白具有更好的加工性能,可应用于面制品、乳制品等加工领域。Quinoa is high in protein,gluten-free,and has a reasonable amino acid composition,making it a whole grain with complete nutrition and protein.Germination is a common means of improving the quality of cereals and has been widely used in various grains such as wheat,soybeans,brown rice,buckwheat,and barley.In this study,in order to develop and utilize the protein of quinoa,Gansu white quinoa was treated by 0~72 h germination,and the protein was extracted by alkali-soluble and acid-precipitated method.The effects of germination on functional and structural properties of quinoa protein were studied.The results indicated that the protein content increased significantly with the increase in germination time.The structure of quinoa protein changed significantly,which affected its functional properties,leading to a rise in emulsification and emulsion stability,a decrease in foaming,and an increase and then a decrease in foam stability.The study revealed that the germination of quinoa protein in better processing properties,and it can be used in processing pasta and dairy products.

关 键 词：藜麦 萌发 蛋白质 结构特性 功能特性 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]