热处理对荞麦麸皮蛋白结构与理化特性的影响  

Effect of Heat Treatment on the Structure and Physicochemical Properties of Buckwheat Bran Protein

作　　者：陈静 王立博 任艳娟 闫铭欢 张杰 张彬[1] 刘文超[1] 王昊然 吴伟菁 罗登林[1,2] CHEN Jing;WANG Libo;REN Yanjuan;YAN Minghuan;ZHANG Jie;ZHANG Bin;LIU Wenchao;WANG Haoran;WU Weijing;LUO Denglin(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;Henan Engineering Research Center of Food Material,Luoyang 471023,China;College of Food Science and Engineering,Beijing University of Agriculture,Beijing 102206,China;Xiamen Medical College,Xiamen 361023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南省食品原料工程技术研究中心,河南洛阳471023 [3]北京农学院食品科学与工程学院,北京102206 [4]厦门医学院,福建厦门361023

出　　处：《食品科学》2024年第4期239-246,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(32202096);河南省重点研发与推广专项(科技攻关)(232102110159,232102110126);教育部产学合作协同育人项目(220503880205011);河南省重大公益专项(201300110300);河南科技大学博士科研启动基金项目(13480082)。

摘　　要：通过测定热处理前后荞麦麸皮蛋白的分子质量、二级结构、内源荧光光谱、游离巯基与二硫键含量、微观结构、热特性及流变学特性,分析热处理对荞麦麸皮蛋白结构及理化特性的影响。结果表明,热处理促使荞麦麸皮蛋白中部分亚基被降解为小分子质量的多肽或寡肽。α-螺旋结构转变为β-折叠、β-转角和无规卷曲结构,且游离巯基与二硫键含量显著增加。荞麦麸皮蛋白的峰值温度、变性焓值、表观黏度、储能模量以及损耗模量均显著低于大豆分离蛋白;热处理后形成的荞麦麸皮蛋白热凝胶表面更加粗糙,凝胶壁出现明显裂纹,表明荞麦麸皮蛋白热稳定性低于大豆分离蛋白。综上所述,热处理能够改变荞麦麸皮蛋白的结构,并对其理化特性产生不同程度的影响。To analyze the effect of heat treatment on the structure and physicochemical properties of buckwheat bran protein(BBP),the molecular mass,secondary structure,intrinsic fluorescence spectrum,free sulfhydryl content,disulfide bond content,microstructure,thermal properties,and rheological properties of BBP were characterized before and after heat treatment.The results showed that part of the subunits of BBP were degraded into small polypeptides or oligopeptides.Theα-helical structure was transformed intoβ-sheet,β-turn and random coil,and the contents of free sulfhydryl groups and disulfide bonds were significantly increased.Compared with soy protein isolate(SPI),the peak temperature,denaturation enthalpy,apparent viscosity,storage modulus(G’)and loss modulus(G”)of BBP were significantly lower.The surface of heat-induced gels of BBP was rougher,and there were obvious cracks on the gel wall,indicating that the thermal stability of BBP was lower than that of SPI.In summary,heat treatment could change the structure of BBP,and have different effects on its physicochemical properties.

关 键 词：荞麦麸皮蛋白 热处理 蛋白质结构 理化特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]