热诱导不同分子质量玉米醇溶蛋白肽凝胶特性和结构研究  

Characteristics and Structure of Heat Induced Zein Gel with Different Molecular Weights

作　　者：侯雨梦 曹家宝 鹿保鑫[1,2] 王霞[1] Hou Yumeng;Cao Jiabao;Lu Baoxin;Wang Xia(Heilongjiang Bayi Agricultural University Food College,Daqing 163319;Mudanjiang Food and Biotechnology Innovation Research Institute of Heilongjiang Bayi Agricultural Reclamation University,Mudanjiang 157000)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学牡丹江食品与生物技术创新研究院,牡丹江157000

出　　处：《中国粮油学报》2024年第12期81-87,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划项目(2021YFD2100902)。

摘　　要：以不同分子质量(M_(w))玉米醇溶蛋白肽为原料,研究2种分子质量比例对玉米醇溶蛋白肽热诱导凝胶特性与结构的影响。将2种分子质量蛋白肽按不同比例进行配比制成分散液,在90℃下对其进行热诱导凝胶化,采用粒度电位测定仪、荧光光谱法、Ellman试剂法、对粒径及电位、表面疏水性、巯基含量进行测定。利用傅里叶变换红外光谱(FTIR)、扫描电镜(SEM)、荧光光谱对结构进行表征,通过质构仪对凝胶特性进行分析。结果表明:与单一分子质量凝胶相比,随着Zhigh比例的增大,玉米醇溶蛋白肽组合分子质量凝胶的粒径、ζ电位绝对值、表面疏水性均显著增加(P<0.05),并在m_(Zhigh)∶m_(Zlow)比例为5∶1时达到最大。组合分子质量的凝胶性能优于单一分子质量的凝胶性能。3种结构表征方法进一步证明了,疏水相互作用,特别是氢键的交换,主导了肽水凝胶的形成,且形成的水凝胶表面粗糙,具有较高的自聚集能力。Corn gliadin peptides with different molecular weights were taken as the raw materials,the effects of two molecular weight ratios on the characteristics and structure of heat induced gel of corn gliadin peptides were studied.Two kinds of molecular weight protein peptides were prepared into dispersions according to different proportions.They were thermally induced gel at 90℃.The surface hydrophobicity,sulfhydryl content,particle size and potential were measured by fluorescence spectrometry,Ellman reagent method and particle size potential tester.The characteristics of gel were analyzed by texture analyzer,and the structure was characterized by fourier transform infrared spectroscopy(FTIR),scanning electron microscopy(SEM),and fluorescence spectroscopy.The results indicated that compared with single molecular weight gel,the particle size,ζ,the absolute value of potential,and surface hydrophobicity both significantly increased(P<0.05),reaching their maximum at a Zhigh/Zlow ratio of 5∶1.The performance of gel with combined molecular weight was better than that of gel with single molecular weight.The three structural characterization methods further proved that hydrophobic interactions,especially the exchange of hydrogen bonds,dominated the formation of peptide hydrogels,and the hydrogels formed had rough surface and high self-aggregation ability.

关 键 词：玉米醇溶蛋白肽比例 热诱导 凝胶特性 结构 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]