高温焙炒芝麻蛋白结构功能特性研究  

Effects of High Temperature Roasting on Structure and the Functional Properties of Sesame Protein

作　　者：沈鹏 孙强[1,2] 芦鑫 宋国辉[1,2] SHEN Peng;SUN Qiang;LU Xin;SONG Guohui(Institute of Agricultural Products Processing,He'nan Academy of Agriculture Sciences,Zhengzhou,He'nan 450002,China;Center of Agricultural and Sideline Products Processing,He'nan Academy of Agricultural Sciences,Zhengzhou,He'nan 450002,China)

机构地区：[1]河南省农业科学院农副产品加工研究所,河南郑州450002 [2]河南省农业科学院农副产品加工研究中心,河南郑州450002

出　　处：《农产品加工》2024年第12期6-11,16,共7页Farm Products Processing

基　　金：国家特色油料产业技术体系食品加工岗位科学家项目(CARS-14)。

摘　　要：以200℃高温焙炒芝麻去除油脂后制备的芝麻蛋白为原料,采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(Sodium dodecyl sulfate polyacrylamide gelelectrophoresis,SDS-PAGE)、埃尔曼试剂(Ellman's reagent)比色、傅里叶变换红外光谱、8-苯胺基-1-萘磺酸铵(Ammonium 8-anilino-1-naphthalenesulfonate,ANS)荧光探针等方法研究了高温焙炒对芝麻蛋白结构功能特性的影响。结果表明,高温焙炒虽未改变芝麻蛋白基本亚基结构,但随着焙炒时间的延长,α-螺旋结构逐渐减少,无规则卷曲结构和β-折叠等无序结构明显增多,游离巯基含量显著增大,高分子区域条带渐趋显著,各亚基条带呈现扩散趋势;芝麻蛋白表面疏水性升高、溶解性显著降低;乳化性先降低后增加,而起泡性却呈现出先升高后降低的相反趋势。Sesame protein as raw material from sesame roasted 200℃different roasting time,effects of high temperature roasting on the functional properties of sesame protein structure were studied using SDS-PAGE gel electrophoresis,Fu Liye transform infrared spectroscopy,Ellman's reagent,ANS fluorescent probe etc.The results showed that with the extension of roasting time,gradually reduced the sesame proteinα-helix structure,clearly more disordered structure such as Beta-pleated and random curl structure,content of free sulfhydryl group increased significantly,polymer regional bands was significant,each subunit band showed the diffusion trend;sesame hydrophobic surface protein increased,solubility significantly reduced;emulsion decreases first and then increases,but the opposite trend foaming appeared first increased and then decreased,although the high temperature roasting did not change the basic subunit structure of sesame protein.

关 键 词：高温焙炒 芝麻蛋白 十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE) 乳化活性 起泡能力 

分 类 号：TS209[轻工技术与工程—食品科学]