不同制备方法对魔芋飞粉蛋白质结构及功能特性的影响  

Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder

作　　者：何怀叶 孔令辉 裴迅 周望庭 吴慕慈 张瑞[1,2,3] 何静仁 HE Huaiye;KONG Linghui;PEI Xun;ZHOU Wangting;WU Muci;ZHANG Rui;HE Jingren(School of Modern Industry for Selenium Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;National R&D Center for Seich Agricultural Products Processing,Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China)

机构地区：[1]武汉轻工大学硒科学与工程现代产业学院,湖北武汉430023 [2]国家富硒农产品加工技术研发专业中心,湖北省绿色富硒农产品精深加工工程技术研究中心,湖北武汉430023 [3]湖北省农产品加工与转化重点实验室,湖北武汉430023

出　　处：《食品工业科技》2025年第7期49-59,共11页Science and Technology of Food Industry

基　　金：湖北省教育厅科学技术研究项目(D20221601)。

摘　　要：魔芋飞粉是魔芋精粉加工的主要副产物,富含丰富的蛋白质。为提高飞粉蛋白质利用率,本研究采用碱溶酸沉、低共熔溶剂(Deep Eutectic Solvents,DESs)-透析法和DESs-醇沉法制备3种飞粉蛋白质,并利用SDSPAGE电泳、扫描电镜、紫外与红外光谱等方法探究制备方法对蛋白质结构和功能特性的影响。结果表明,3种方法制备的蛋白质纯度为67.8%~85.3%,且主要由10~55 kDa的低分子量亚基组成。与传统的碱溶酸沉法相比,DESs提取的飞粉蛋白质分子量组成并未发生改变,但二级结构相对含量发生显著变化。热重分析曲线显示3种飞粉蛋白质在300℃左右均发生热降解,其中DESs-透析法的飞粉蛋白质热稳定性最佳(316℃)。此外,DESs提取的蛋白质功能特性均优于碱溶酸沉法,其中DESs-透析的蛋白质具有更好的持水持油性和乳化性能。本研究将为拓展魔芋飞粉蛋白在食品工业生产中的应用提供数据支撑。Konjac fly powder is the primary by-product of konjac refined flour processing,containing an abundance of proteins.In this study,three types of konjac fly powder proteins were prepared using alkaline extraction and acid precipitation,deep eutectic solvents(DESs)-dialysis and DESs-alcohol precipitation to enhance protein utilization.The impact of the preparation methods on the structural and functional properties of the proteins was investigated using SDSPAGE,scanning electron microscopy,as well as UV and IR spectroscopy.The results revealed that the purity of the proteins prepared by the three methods ranged from 67.8%to 85.3%,mainly consisting of low molecular weight subunits in the range of 10~55 kDa.In comparison with the traditional alkaline extraction and acid precipitation,the molecular weight composition of the konjac proteins extracted by DESs remained unchanged,but there was a significant alteration in the relative content of the secondary structure.The TGA curves revealed that all three types of konjac proteins underwent thermal degradation at approximately 300℃,with the protein extracted through DESs-dialysis exhibiting the highest thermal stability at 316℃.Furthermore,the functional properties of proteins extracted by DESs were superior to those obtained by the alkaline extraction and acid precipitation,with the protein prepared through DESs-dialysis demonstrating better water and oil holding capacities as well as emulsifying properties.This study will provide valuable data to support the expanded application of konjac fly powder protein in the food industry.

关 键 词：魔芋飞粉 蛋白质 低共熔溶剂(DESs) 结构特征 功能性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]