超声对豌豆蛋白-高酯果胶复合颗粒理化和结构特性的影响  

Effects of Ultrasound on the Physicochemical and Structural Propertiesof Pea Protein-high Methoxyl Pectin Composite Particles

作　　者：马开元 孙晓洋 陈复生[1] 张丽芬[1] Ma Kaiyuan;Sun Xiaoyang;Chen Fusheng;Zhang Lifen(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;School of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南牧业经济学院、食品与生物工程学院,郑州450046

出　　处：《中国食品学报》2024年第2期130-139,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：河南省自然科学基金项目(222300420424);国家自然科学基金区域联合基金项目(U21A20270);河南省青年骨干教师培养计划项目(2020GGJS083)。

摘　　要：采用超声制备豌豆蛋白-高酯果胶(PP-HMP)复合颗粒,研究超声作用下PP-HMP复合颗粒理化特性的变化规律,同时采用傅里叶红外光谱(FTIR)、内源荧光光谱和透射电子显微镜(TEM)对复合颗粒结构进行表征。结果表明,超声条件为10 min、5.43 W/cm^(3)、15℃时,超声制备豌豆蛋白-高酯果胶(PP-HMP-US)复合颗粒的乳化活性和稳定性较高;与PP-HMP相比,PP-HMP-US浊度显著降低(P<0.05),粒径以及多分散性指数(PDI)分别从1453.26 nm和0.34降低到541.44 nm和0.27。FTIR和内源荧光光谱分析结果显示,加入HMP后,PP-HMP复合颗粒的β-转角和α-螺旋相对含量从13.67%和19.89%分别增加至33.85%和26.61%,HMP的添加可抑制PP的聚集,使其形成更紧密的三级构象;适当的超声处理可使PP的β-折叠展开形成α-螺旋,促进其与HMP分子的结合,降低色氨酸残基的暴露程度。TEM结果表明,超声可使HMP嵌入PP球状结构中,获得形态更加规则有序的PP-HMP-US复合颗粒。研究结果为豌豆蛋白在食品加工中的应用提供理论参考。In this study,pea protein-high methoxyl pectin(PP-HMP)composite particles was prepared by ultrasound,and investigated the effect of ultrasound on the physico-chemical properties of PP-HMP composite particles.Meanwhile,the structure properties of PP-HMP-US were characterized by fourier transform infrared spectroscopy(FTIR),fluorescence spectroscopy,and transmission electron microscopy(TEM).The results showed that higher emulsifying activity and stability of pea protein-high methoxyl pectin by ultrasound(PP-HMP-US)were observed at 10 min,5.43 W/cm^(3) and 15℃.Compared with PP-HMP,the turbidity of PP-HMP-US was decreased.Particle size,and PDI of PP-HMP-US was reduced from 1453.26 nm and 0.34 to 541.44 nm and 0.27,respectively.According to FTIR and fluorescence spectroscopy results,HMP could significantly increased the relative content ofβ-turn andα-helix from 13.67%and 19.89%to 33.85%and 26.61%,respectively.The addition of HMP inhibited the aggregation of PP,and formed a tighter tertiary conformation.Proper ultrasound treatment of PP could make itsβ-sheet unfold to formα-helix,and enhance the interaction of PP and HMP.Meanwhile,the exposure of tryptophan residues of PP decreased after ultrasound treatment.In addition,TEM results showed that ultrasound enhanced HMP embedded in PP spherical structure to obtain PP-HMP-US composite particles with more regular and ordered structure.The results provided a theoretical basis for the utilization of pea protein in food processing.

关 键 词：豌豆蛋白 高酯果胶 超声 理化特性 结构特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]