小麦蛋白-绿原酸复合物超声制备及其性质和结构研究  

Interaction Between Chlorogenic Acid and Wheat Protein Under Ultrasonic Environment

作　　者：高雪丽[1,2,3] 刘富杰 李光辉 王永辉[1,2,3] 何胜华 郭卫芸 GAO Xueli;LIU Fujie;LI Guanghui;WANG Yonghui;HE Shenghua;GUO Weiyun(Food and Pharmacy College,Xuchang University,Xuchang 461000,China;Henan Engineering Research Center for LCA Green Production of Functional Foods,Xuchang 461000,China;Collaborative Innovation Center of Green Manufacturing of Functional Foods,Henan Province,Xuchang 461000,China)

机构地区：[1]许昌学院食品与药学院,河南许昌461000 [2]河南省功能食品LCA绿色制造工程研究中心,河南许昌461000 [3]功能食品绿色制造河南省协同创新中心,河南许昌461000

出　　处：《食品科技》2024年第8期157-164,共8页Food Science and Technology

基　　金：河南省重大科技专项(201300110300);河南省高等学校骨干教师项目(2020GGJS206);功能食品绿色制造河南省协同创新中心开放课题(2024XTKF024,2024XTKF014,2024XTKF012,2024XTKF004)。

摘　　要：为探究超声处理下添加绿原酸对小麦蛋白性质和结构的影响规律,利用超声处理小麦蛋白-绿原酸复合物,分析其溶解性、持水性等理化性质的变化,进而对其晶体结构进行表征,并观察颗粒形态。结果表明:超声处理使小麦蛋白溶解度、持水性、持油性、起泡性和β-折叠占比升高,泡沫稳定性、无规则卷曲、β-转角占比和结晶度降低,而乳化性无显著变化;随着绿原酸的添加,小麦蛋白-绿原酸复合物溶解度、起泡性、β-折叠和结晶度占比先降低后升高,持油性、乳化性、泡沫稳定性、无规则卷曲和β-转角占比先升高后降低,持水性逐渐降低。当绿原酸添加量达到75%时,小麦蛋白4条特征衍射峰基本消失,且出现许多新的较窄、较尖锐的新衍射峰,扫描电镜观察到小粒径球体聚合物。综上所述,超声处理下绿原酸能通过氢键、疏水水合或疏水相互作用等非共价键与小麦蛋白结合,或通过共价键与小麦蛋白形成小粒径球体聚合物,进而导致小麦蛋白结构上的改变,并影响其功能性质。In order to investigate the effect of adding chlorogenic acid on the properties and structure of wheat protein under ultrasound environment,the wheat protein chlorogenic acid complex was treated with ultrasound to analyze the changes in its physicochemical properties such as solubility,water holding capacity,characterize its crystal structure and observe its particle morphology.The results showed that the ultrasonication improved the solubility,water holding capacity,oil holding capacity,foaming capacity,andβ-folding proportion of the wheat protein,but reduced the foam stability,irregular curl,the proportion ofβ-turn and crystallinity,in addition,there is no significant change in emulsification.As the amount of chlorogenic acid added increases,the solubility,foaming ability,andβ-folding ratio,crystallinity first decreases and then increases,oil retention,emulsification,foam stability,irregular curl,the proportion ofβ-turn first increase and then decrease,and the water holding capacity gradually decreases.When the addition of chlorogenic acid reached 75%,the four characteristic diffraction peaks of wheat protein basically disappeared,and many new narrow and sharp diffraction peaks appeared.Scanning electron microscopy observed small particle size spherical polymers.Based on the comprehensive analysis,under ultrasonic environment,chlorogenic acid can combine with wheat protein through non covalent bond such as hydrogen bonding,hydrophobic hydration or hydrophobic interaction,or form small spherical polymers with wheat protein through covalent bond,thus leading to structural changes in wheat protein and affecting its functional properties.

关 键 词：小麦蛋白 绿原酸 超声处理 理化性质 结构 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]