不同品种高粱醇溶蛋白理化性质的研究  

Study on Physicochemical Properties of Different Varieties of Kafirin

作　　者：陈振家[1,2] 杨雅婧 陈琼玲[1,2] 王晓闻 Chen Zhenjia;Yang Yajing;Chen Qiongling;Wang Xiaowen(Hou Ji Laboratory in Shanxi Province,Shanxi Agricultural University,Jinzhong 030801;College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801)

机构地区：[1]山西省后稷实验室,山西农业大学,晋中030801 [2]山西农业大学食品科学与工程学院,晋中030801

出　　处：《中国粮油学报》2024年第12期114-125,共12页Journal of the Chinese Cereals and Oils Association

基　　金：山西省技术创新中心项目(2021040911013-4),2023年度产业引领工程项目(CYYL23-13),山西农业大学科技创新基金项目(2016ZZ06)。

摘　　要：以6个不同品种的高粱醇溶蛋白为研究对象,通过对其溶解度、亚基组成、粒度分布、热稳定性、二级结构、微观结构和二硫键含量等进行测定,分析其理化性质的差异。结果表明:6个品种间蛋白质亚基组成、紫外光谱、内源性荧光光谱和扫描电镜所得结果无明显差异。与其他醇溶蛋白相比,晋糯3号高粱醇溶蛋白的性质尤为突出,在质量分数为70%的乙醇溶液中溶解度最高,达到了83%;疏水氨基酸总量最低,为54.53%;亲水氨基酸总量最高,为45.58%;体积平均径较小,为27.47μm;比表面积最大,为364.2 m 2/kg;其所形成的溶液体系较为均一稳定;热稳定性最好,峰值温度达到了76.33℃;β-折叠质量分数最高,为35.2%;二硫键含量最少,为12.37μmol/g,这为高粱醇溶蛋白在食品加工中的应用提供参考。Six different varieties of kafirin were studied,and their physicochemical properties were analyzed by determining their solubility,substituent composition,particle size distribution,thermal stability,secondary structure,microstructure and disulfide bond content.The results indicated that the subunit composition,UV spectra,endogenous fluorescence spectra,and SEM results did not differ significantly among the six varieties.However,Jin Nuo 3 sorghum stood out in terms of its other physicochemical properties.It had the highest solubility in 70%ethanol solution,reaching 83%,and the lowest total hydrophobic amino acids at 54.53%and the highest total hydrophilic amino acids at 45.58%.Its volume mean diameter was small at 27.47μm,and the specific surface area was the largest at 364.2 m 2/kg,forming a more homogeneous and stable solution system.Jin Nuo 3 also exhibited the best thermal stability,with a peak temperature of 76.33℃.Itsβ-fold content was significantly higher than the others,at 35.2%,and it had the least disulfide bond content,being 12.37μmol/g.This provided a reference for the application of kafirin in food processing.

关 键 词：高粱醇溶蛋白 差示扫描量热 电泳 二硫键 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]