不同提取方式对金针菇菇脚蛋白性质的影响  

Effect of Different Extraction Methods on Properties of Flammulina velutipes Stembase Proteins

作　　者：贾明月 贵香茹 原秋艳 陈美玲 简磊 董晓博 徐怀德[1] JIA Mingyue;GUI Xiangru;YUAN Qiuyan;CHEN Meiling;JIAN Lei;DONG Xiaobo;XU Huaide(College of Food Science and Engineering,Northwest A&F University,Xianyang 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西咸阳712100

出　　处：《食品工业科技》2024年第8期119-126,共8页Science and Technology of Food Industry

基　　金：陕西省重点研发计划(2023-ZDLNY-15)。

摘　　要：以生产金针菇产生的副产物菇脚为实验原料,采用碱法、超声辅助碱法、胶体磨辅助碱法以及冻融辅助碱法提取金针菇菇脚中的蛋白质,探究不同提取方式对菇脚蛋白功能性质(持水性、持油性、起泡及起泡稳定性、乳化及乳化稳定性、溶解性)、理化性质(电位、粒径、表面疏水性、巯基)及结构性质(红外光谱、荧光光谱、二级结构)的影响,旨在为食用菌副产物合理利用提供理论依据。结果表明,不同物理辅助方法提取的金针菇菇脚蛋白性质之间存在差异,超声辅助碱提、胶体磨辅助碱提可以显著提高菇脚蛋白的提取率(P<0.05),并能在一定程度上改善菇脚蛋白的功能性质,显著提高了乳化稳定性和起泡稳定性(P<0.05);二级结构中β-折叠含量显著(P<0.05)降低,β-转角含量显著增加(P<0.05),这些结构性质的变化与表面疏水性和稳定性等理化性质的提高密切相关。二者联合辅助提取虽然具有最高的提取率,但由于其过度的剪切力会导致蛋白的乳化性和起泡性等功能性质显著降低;冻融辅助提取具有相对较低的提取率,并且会降低菇脚蛋白的表面疏水性和巯基含量。The proteins were extracted from the Flammulina velutipes stembase by using alkali,ultrasonic-assisted alkali,colloid mill-assisted alkali and freeze-thaw-assisted alkali methods to investigate the effects of different extraction methods on the functional(water/oil-holding capacity,foaming and foaming stability,emulsification and emulsification stability,solubility),physicochemical(potential,particle size,surface hydrophobicity,sulfhydryl groups)and structural(infrared spectra,fluorescence spectra,secondary structure)properties of the Flammulina velutipes stembase proteins,in order to provide a theoretical basis for the co-utilisation of edible mushroom by-products.Differences between the properties of the Flammulina velutipes stembase proteins extracted by different physically assisted methods.The results showed that ultrasonic-assisted alkali extraction and colloid mill-assisted alkali extraction could significantly(P<0.05)increase the extraction rate and improve the functional properties of the Flammulina velutipes stembase proteins,and significantly(P<0.05)improved the emulsification stability and foaming stability.Theβ-fold content in the secondary structure was significantly(P<0.05)reduced and theβ-turn content was significantly(P<0.05)increased,and these changes in structural properties were closely related to the improvement of physicochemical properties such as surface hydrophobicity and stability.The combination of these two extractions gave the highest extraction rate,but the excessive shear force resulted in a significant reduction in the functional properties of the protein,such as emulsification and foaming.The freeze-thaw extraction gave a relatively low extraction rate and reduced the surface hydrophobicity and sulfhydryl content of the Flammulina velutipes stembase proteins.

关 键 词：金针菇菇脚 菇脚蛋白 超声辅助提取 胶体磨辅助提取 功能性质 结构性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]