Protamex酶水解对玉米谷蛋白泡沫性质及结构特性的影响  

Effect of Protamex Hydrolysis on Foaming Properties and Structural Properties of Corn Glutelin

作　　者：范广琦 王俊彤 李丹[1,2] 崔素萍 李晶[1] 郑喜群 FAN Guangqi;WANG Juntong;LI Dan;CUI Suping;LI Jing;ZHENG Xiqun(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereal Engineering Technology Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Engineering Research Center of the Ministry of Education for Processing and Utilization of Food By-products,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319 [3]粮食副产物加工与利用教育部工程研究中心,黑龙江大庆163319

出　　处：《食品科学》2023年第24期41-49,共9页Food Science

基　　金：黑龙江省自然科学基金项目(YQ2020C036);黑龙江八一农垦大学学成、引进人才科研启动计划项目(XYB201916)。

摘　　要：采用Protamex酶对玉米谷蛋白进行水解,研究不同水解时间对玉米谷蛋白的泡沫性质、表面张力、理化性质、拉曼光谱及静态流变学性质等的影响。结果表明,Protamex酶水解显著改善玉米谷蛋白的溶解性和泡沫性质,在120 min水解物的起泡力最大,是原玉米谷蛋白的2.8倍左右,泡沫稳定性表现良好。此时水解物的表面张力最低、表观黏度最高,所形成泡沫的微观形态细腻均匀、蛋白膜较厚。随着水解时间延长,玉米谷蛋白水解物的平均粒径持续减小、内源荧光强度和表面疏水性逐渐增加,而表面净电荷呈先减小后增加的变化趋势。拉曼光谱分析结果表明适当水解使α-螺旋含量减少、无规卷曲和β-转角含量增高、酪氨酸残基峰强比(I_(850)/I_(830))增强、色氨酸残基峰强比(I_(760))降低,但对β-折叠含量影响较小;长时间水解使无规卷曲含量显著增加,酪氨酸残基峰强比(I_(850)/I_(830))降低。因此,通过限制性水解作用可改变玉米谷蛋白的结构及界面性质、改善其泡沫性质,提高玉米蛋白在食品领域中的潜在利用率。The effects of different durations of hydrolysis with Protemex on the foaming properties,surface tension,physicochemical properties and static rheological properties of corn glutelin were determined.The results showed that the solubility and foaming properties of corn glutelin were significantly improved by Protamex hydrolysis.The foaming capacity of the 120 min hydrolysate was highest,which was 2.8 times higher than that of corn glutelin,and its foam stability was also good.The hydrolysate had the lowest surface tension and the highest apparent viscosity.The microscopic morphology of the foam formed wasfine and uniform,with a thick proteinfilm.With the prolongation of hydrolysis time,the average particle size of corn glutelin hydrolysates decreased continuously,the endogenousfluorescence intensity and surface hydrophobicity increased gradually,while the surface net charge decreasedfirst and then increased.The results of Raman spectroscopy showed that after appropriate hydrolysis,theα-helix content decreased,and the random coil andβ-angle contents increased;the peak intensity ratio of tyrosine residues(I_(850)/I_(830))increased,and the peak intensity of tryptophan residues(I_(760))decreased.Nevertheless,theβ-folding content changed little.Long-time hydrolysis significantly increased the content of random coil and decreased the peak intensity ratio of tyrosine residues(I_(850)/I_(830)).Therefore,restricted hydrolysis can change the structure and interface properties of corn glutelin,improve its foam properties,and consequently increase the potential utilization rate of corn gluten meal in the foodfield.

关 键 词：玉米谷蛋白 起泡性质 结构特征 表面张力 

分 类 号：TS209[轻工技术与工程—食品科学]