超声处理对黑豆蛋白体外消化特性的影响  

Effect of Ultrasonic Treatment on the in Vitro Digestibility Properties of Black Bean Protein

作　　者：曹荣安[1,2] 张学敏 刁静静[2] 陈芸华 李美麒 张佳苗 王长远[1,2] CAO Rong'an;ZHANG Xuemin;DIAO Jingjing;CHEN Yunhua;LI Meiqi;ZHANG Jiamiao;WANG Changyuan(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术中心,黑龙江大庆163319

出　　处：《食品工业科技》2025年第3期143-150,共8页Science and Technology of Food Industry

基　　金：中央引导地方科技发展专项(DQKJJYD0001);黑龙江省“百千万”工程科技重大专项(2021ZX12B06);黑龙江八一农垦大学研究生创新创业项目(YJSCX2022-Y50)。

摘　　要：探究超声处理对黑豆蛋白消化特性的影响规律。采用不同功率(150、200、250、300、350 W)和不同持续时间(6、12、18、24 min)在低频(20 kHz)处理条件对黑豆蛋白进行超声处理。先探究超声处理对蛋白质消化率的影响,再通过扫描电镜、红外光谱、荧光光谱等分析超声处理对黑豆蛋白结构性质的影响,并通过粒度分布、乳化性、溶解度、Zeta电位等分析明确黑豆蛋白在超声处理过程中理化性质的变化。结果表明,300 W、6 min的超声处理后,减小了黑豆蛋白的粒径(由56μm减小到32μm);改变了黑豆蛋白的二级和三级结构,提高了溶解度、乳化性和Zeta电位绝对值,最终改善了黑豆蛋白的消化性,体外消化率从66.50%增加到90.9%。然而,不当的超声处理可能适得其反。在300 W下,12、18、24 min的超声处理会诱导聚集体的形成,从而降低溶解度和消化性。本研究结果可为超声处理在提高黑豆蛋白消化特性中的应用提供参考。For exploring the effect of ultrasonic treatment on the digestive characteristics,the black bean protein was treated by ultrasonication at different power(150,200,250,300,350 W)and duration(6,12,18,24 min)in low frequency(20 kHz).The effect of ultrasonication on protein digestibility was investigated.Furthermore,the effect of ultrasonication on the black bean protein structural properties was analyzed by scanning electron microscopy,infrared spectroscopy,fluorescence spectroscopy.The particle size distribution,emulsifying properties,solubility and Zeta potential were performed to analyse the physicochemical properties variations of black bean protein during ultrasonic treatment.The particle size was decreased from 56μm to 32μm and the variation of secondary and tertiary structure of black bean protein was changed after the ultrasonic treatment at 300 W for 6 min.The solubility,emulsification,absolute value of Zeta potential of black bean protein were promoted.Finally,the digestibility of black bean protein was improved,the in vitro digestibility of black bean protein increased from 66.50%to 90.9%.However,improper sonication might be counterproductive.The black bean protein aggregation was formed during the sonication at 300 W for 12,18,and 24 min with the decreasing solubility and digestibility.The results can provide a reference for improving the black bean protein digestibility by ultrasonic technology.

关 键 词：超声处理 黑豆蛋白 消化特性 结构性质 理化性质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]