超声处理对核桃蛋白性能的影响  

Effect of Ultrasonic Treatment on Properties of Walnut Protein

作　　者：石玮 杨惠 崔露平 陆健康[1,2] 付超 王萍 马上超[1,2] 张锐 张春兰 SHI Wei;YANG Hui;CUI Luping;LU Jiankang;FU Chao;WANG Ping;MA Shangchao;ZHANG Rui;ZHANG Chunlan(Tarim University,Alaer 843300,Xinjiang,China;Xinjiang Production Construction Corps(XPCC)Key Laboratory of Deep Processing of Agricultural Products in South Xinjiang,Alaer 843300,Xinjiang,China)

机构地区：[1]塔里木大学,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品研究与开发》2024年第18期92-98,共7页Food Research and Development

基　　金：兵团科技创新人才计划(2023CB009⁃05);塔里木大学校长基金创新研究团队项目(TDZKCX202101)。

摘　　要：该研究以核桃粕为原料制备核桃蛋白(walnut isolate protein,WPI),探究不同超声功率对蛋白功能性质和结构性质的影响。结果表明,超声处理可显著改善WPI的溶解性、乳化性及乳化稳定性、起泡性及起泡稳定性。600 W超声10 min处理后WPI平均粒径从(453.50±5.05)nm降至(183.40±2.54)nm,带电量增加,游离巯基含量增加;荧光光谱以及聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate⁃polyacrylamide gel electrophoresis,SDS⁃PAGE)结果表明,超声改变了WPI的三级结构,没有改变其一级结构。In this study,walnut meal was used as raw material to prepare walnut isolate protein(WPI),and the effects of different ultrasonic power on the functional and structural properties of the protein were investi⁃gated.The results showed that ultrasonic treatment could significantly improve the solubility,emulsifying prop⁃erties and emulsion stability,foaming properties,and foaming stability of WPI.The average particle size of WPI decreased from(453.50±5.05)nm to(183.40±2.54)nm after 10 min of ultrasonic treatment at 600 W,with an increase in the amount of particle charge and the content of free sulfhydryl groups.Fluorescence spec⁃troscopy and sodium dodecyl sulfate⁃polyacrylamide gel electrophoresis(SDS⁃PAGE)results showed that ul⁃trasound altered the tertiary structure of WPI,but not its primary structure.

关 键 词：核桃蛋白 超声处理 蛋白质结构性质 蛋白质功能性质 粒径 

分 类 号：TS201.21[轻工技术与工程—食品科学]