不同提取方法对杏仁蛋白结构和功能特性的影响  

Effects of Different Extraction Methods on Structure and Functional Characteristics of Almond Protein

作　　者：李晶晶[1] 罗婷婷 胡海玥 耿东宇 刘雅萱 王丽娜 杨晨[1,2,3] 汪建明 LI Jingjing;LUO Tingting;HU Haiyue;GENG Dongyu;LIU Yaxuan;WANG Lina;YANG Chen;WANG Jianming(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300475,China;Weihai Baihe Biology Technological Co.,Ltd.,Weihai 264321,China;Useful(Tianjin)Food Technology Co.,Ltd.,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]威海百合生物技术股份有限公司,山东威海264321 [3]优滋福(天津)食品有限公司,天津300457

出　　处：《食品工业科技》2025年第5期72-80,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金青年科学基金项目(32001626)。

摘　　要：为提高杏仁蛋白(Almond protein,AP)的利用率,本研究使用等电点沉淀法(Alkaline extraction by isoelectric precipitation,AI)、热碱法(Thermal-alkaline,TA)和盐析法(Salt extraction,SE)提取AP,分别为AIAP、TAAP和SEAP,探究提取方法对蛋白质结构和功能特性的影响。结果表明,不同提取方法对AP的结构和功能特性具有显著影响。SEAP的提取率(55.94%)和纯度(88.21%)最高,AIAP的纯度最低(75.06%),TAAP的提取率最低(50.71%)。AIAP表面粗糙且结构疏松,而TAAP和SEAP的结构致密,AIAP的β-折叠含量(44.97%)和表面疏水性高于TAAP和SEAP。相较于TAAP和SEAP,AIAP的持水性和持油性较高。SEAP和TAAP的溶解度显著高于AIAP,且乳化特性和起泡特性较好。本研究为杏仁蛋白在食品工业的应用提供一定的理论参考。The objective of this study was to increase the utilization rate of almond protein(AP).In this study,the alkaline extraction by isoelectric precipitation(AI),thermal alkaline(TA)and salt extraction(SE)were used to extract AP,namely AIAP,TAAP and SEAP were to explore the effects of extraction methods on protein structure and functional properties.The results showed that the structure and function of AP were affected by different extraction methods.SEAP exhibited the highest protein extraction rate(55.94%)and purity(88.21%),while AIAP had the lowest protein purity(75.06%),and the extraction rate of TAAP was the lowest(50.71%).The surface of AIAP was rough and the structure was loose,while the structure of TAAP and SEAP was dense,and theβ-sheet content of AIAP(44.97%)and surface hydrophobicity of AIAP were higher than that of TAAP and SEAP.Compared with TAAP and SEAP,AIAP showed higher water holding and oil holding capacity.The solubility of SEAP and TAAP was significantly higher than that of AIAP,and the protein exhibited superior emulsification and foaming properties.This study provides a theoretical reference for the application of almond protein in food industry.

关 键 词：提取方法 杏仁蛋白 结构 功能特性 

分 类 号：TS201[轻工技术与工程—食品科学]