不同储藏条件对菜籽蛋白功能特性的影响  

Effects of Different Storage Conditions on the Functional Characteristics of Rapeseed Protein

作　　者：刘兵 陶璇 姚俊 王志高 Liu Bing;Tao Xuan;Yao Jun;Wang Zhigao(College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing 210023)

机构地区：[1]南京财经大学食品科学与工程学院,江苏省现代粮食流通与安全协同创新中心,江苏高校粮油质量安全控制及深加工重点实验室,南京210023

出　　处：《中国粮油学报》2024年第11期155-164,共10页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金项目(32101872);江苏高校优势学科建设工程资助项目(PAPD)。

摘　　要：本研究以菜籽蛋白为研究对象,探究不同储藏条件对其储藏过程中蛋白质功能特性和结构的影响。结果表明:菜籽蛋白的功能特性受到温度、水分、氧气和光照的影响,且温度和水分的影响最为显著。随着储藏时间的延长,菜籽蛋白的乳化性和起泡性均先上升后下降,低温(4℃)、低水质量分数(5%),避光和真空储藏条件下保持较好;其流变性能中的黏度均有所下降,低温(4℃)和25℃,5%水质量分数真空和避光储藏条件下保持较好;由电泳分析可知,蛋白质的十字花素均出现不同程度的降解;在圆二色光谱中不同储藏条件对190、208、222 nm处的峰强度产生显著影响,蛋白质的二级结构发生明显的变化。In this study,rapeseed protein was taken as the research object,the effects of different storage conditions on its protein functional characteristics and structure during storage were explored.The results indicated that the functional characteristics of rapeseed protein were influenced by temperature,moisture content,oxygen,and light,with the most significant effects of temperature and moisture content.As the storage time prolonged,the emulsifying and foaming properties of rapeseed protein first increased and then decreased,and it was better kept under low temperature(4℃),low moisture content(5%),dark and vacuum storage conditions;the viscosity in its rheological properties has decreased,and it maintains well under low temperature(4℃)and 25℃,5%moisture content,vacuum and dark storage conditions;from electrophoresis analysis,it could be seen that the cruciferous element of the protein degraded in varying degrees;in the CD spectrum,different storage conditions had significant impacts on the peak intensities at 190,208,222 nm,resulting in significant changes in the secondary structure of the protein.

关 键 词：菜籽蛋白 储藏条件 功能特性 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]