花生储藏过程中其蛋白质氧化及蛋白质功能特性的变化研究  

Oxidation of Proteins and Changes in Functional Properties of Proteins in Peanuts During Storage

作　　者：张华洋 李淼 曾芳芳 胡玫 陈亮[2] 王殿轩[1] 渠琛玲[1] Zhang Huayang;Li Miao;Zeng Fangfang;Hu Mei;Chen Liang;Wang Dianxuan;Qu Chenling(School of Food and Strategic Reserves,Henan University of Technology,Zhengzhou 450001;School of Biological Engineering,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮食和物资储备学院,郑州450001 [2]河南工业大学生物工程学院,郑州450001

出　　处：《中国粮油学报》2025年第1期168-175,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家现代农业产业技术体系项目(CARS-13)。

摘　　要：将花生仁置于15、20、25、35℃4个温度条件下进行为期10个月的储藏,测定储藏过程中花生蛋白游离巯基含量、羰基含量、内源荧光光谱、粒径等氧化指标的变化,同时监测花生蛋白溶解性、持水性、持油性、起泡性、乳化性等功能特性的变化,探究不同储藏温度下花生蛋白质氧化对其功能特性的影响。结果表明:随着储藏时间的延长,花生蛋白氧化程度逐渐加深,且储藏温度越高,变化越大。花生在35℃下储藏,羰基含量从(2.39±0.01)μmol/g上升至(6.07±0.11)μmol/g;游离巯基从(5.98±0.12)μmol/g下降至(4.12±0.04)μmol/g;内源荧光光谱蓝移14 nm。而在15℃下储藏,羰基含量从(2.39±0.01)μmol/g上升至(3.67±0.04)μmol/g;游离巯基从(5.98±0.12)μmol/g下降至(5.24±0.09)μmol/g;内源荧光光谱蓝移9 nm。随储藏时间增加,花生蛋白溶解性、持水性、乳化性、起泡性下降,而持油性上升,且变化趋势随温度升高而加快。因此,花生储藏过程中,蛋白质氧化与其功能特性变化高度相关;低温储藏能够有效抑制蛋白质的氧化过程,而高温储藏会促进花生中蛋白质的氧化劣变,最终导致其功能特性下降。Peanut kernels were stored at four temperatures,i.e.15,20,25℃and 35℃,for 10 months.Protein oxidation indexes(such as free sulfhydryl content,carbonyl content,endogenous fluorescence spectra and particle size)and functional properties(such as protein solubility,water-holding,oil-holding,foaming and emulsification)were determined to investigate the effects of peanut protein oxidation on its functional properties under different storage temperatures.The results indicated that the degree of peanut protein oxidation gradually deepened with storage,and the higher the storage temperature,the greater the changes.In peanuts stored at 35℃,the carbonyl content increased from(2.39±0.01)μmol/g to(6.07±0.11)μmol/g;free sulfhydryl group decreased from(5.98±0.12)μmol/g to(4.12±0.04)μmol/g;and endogenous fluorescence spectra blue shifted by 14 nm.In contrast,in peanuts stored at 15℃,the carbonyl content increased from(2.39±0.01)μmol/g to(3.67±0.04)μmol/g;free sulfhydryl group decreased from(5.98±0.12)μmol/g to(5.24±0.09)μmol/g;endogenous fluorescence spectra blue-shifted by 9 nm.For the functional properties of peanut proteins,with the increase of storage time,the solubility,water-holding,emulsifying and foaming properties of peanut proteins decreased,while the oil-holding properties increased,and the trend of the change accelerated with the increase of temperature.In conclusion,during peanut storage,protein oxidation was highly correlated with the changes in its functional properties;low-temperature storage could effectively inhibit protein oxidation,while high-temperature storage would promote the oxidative deterioration of proteins in peanuts,which ultimately led to a decrease in the functional properties.

关 键 词：花生 储藏 蛋白质 氧化 功能特性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]