热处理对杏仁分离蛋白结构及热稳定性的影响  

Effects of Different Heat Treatment on the Structure and Thermal Stability of Almond Protein Isolate

作　　者：王彦惠 吴清浊 孙瑜彤 刘星雨 陈振家[1] WANG Yanhui;WU Qingzhuo;SUN Yutong;LIU Xingyu;CHEN Zhenjia(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030800)

机构地区：[1]山西农业大学食品科学与工程学院,太谷030800

出　　处：《食品工业》2023年第12期140-146,共7页The Food Industry

基　　金：山西省大学生创新创业训练项目(20210150);山西农业大学博士科研启动(2016ZZ06)。

摘　　要：为研究热处理对杏仁分离蛋白(almond protein isolate, API)结构及热稳定性的影响,通过水浴锅(65℃、30min;90℃、15 min)和油浴锅(121℃、3 min)分别模拟巴氏加热、高温加热和超高温加热3种热处理方式,并采用光谱学等方法对API热聚集特性进行分析。结果表明, 65℃、30 min热处理下API总巯基和游离巯基比值最大,其三级结构的解折叠程度最大,分子舒展。65℃、30 min和90℃、15 min热处理会导致API荧光光谱发生红移,芳香残基微环境极性增强。121℃、3 min处理下API溶解度最低,粒径最大, β-转角和无规则卷曲含量最高。电泳结果显示,热处理虽然改变亚基间二硫键的形成方式和模式,但并未改变亚基组成也未造成亚基间的共价结合。试验结果为进一步优化和改善植物杏仁乳制品提供理论基础。In order to study the effects of different heat treatment on the structure and thermal stability of almond protein isolate(API),three methods of heating were adopted,namely water bath(65℃,30 min;90℃,15 min)and oil bath(121℃,3 min),to simulate pasteurization,high-temperature heating and ultra-high temperature heating.The spectroscopy methods were used to analyze the thermal aggregation characteristics of almond protein.The results showed that the ratio of free SH groups and total SH groups of API was greatest after the 65℃,30 min treatment,meaning the tertiary structure of protein was most unfolded.The fluorescence spectra exhibited a red shift,and the polarity of the microenvironment of aromatic residues increased under 65℃,30 min and 90℃,15 min treatments.In 121℃,3 min treatment,the solubility of API was the lowest,and the particle size was the largest,with the highest content ofβ-turns and disordered coils.The results of SDS-PAGE showed that although heat treatment changed the formation mode and pattern of disulfide bonds between subunits,it did not change the composition of subunits or cause covalent bonding between subunits.It provided a theoretical basis for optimizing the processing technology and quality control of almond protein milk.

关 键 词：杏仁分离蛋白 热处理 二级结构 溶解度 热稳定性 

分 类 号：TS201.21[轻工技术与工程—食品科学]