摘要
[目的]对超高压处理花生分离蛋白而导致的性质变化进行初步的机理研究。[方法]以花生分离蛋白为原料,运用SDS-PAGE、红外光谱、差示扫描量热仪、扫描电镜等手段初步探究了超高压对花生分离蛋白分子结构的影响。[结果]通过SDS-PAGE发现,一些蛋白质分子中的亚基发生了解离;通过红外光谱检测表明,蛋白质的降解加剧,整个溶液中蛋白质分子的离子化程度加强,分子上的电荷分布增加;通过差示扫描量热仪检测表明,在较低的压力(≤400 MPa)下,花生蛋白发生降解,成为一些亚基单位,然后亚基单位逐步伸展,使得球状蛋白内部的极性基团和疏水基团暴露出来;通过扫描电镜检测表明,花生蛋白颗粒在压力的作用下变得更加细小。[结论]以上结构的变化,可能是超高压下花生蛋白性质发生变化的原因。
[ Objective ] The mechanism of the nature change of peanut protein isolated in ultra-high pressure （UHP） processing was preliminarily researched. [ Method] The peanut protein isolated being taken as raw material, the effect of UHP treatment on molecular structure was preliminarily researched by means of the method of SDS-PAGE, infrared spectroscopy, differential scanning calorimetry and scanning electron microscope. [ Results] It was founded that the subunit of protein molecule was separated by means of the method of SDS-PAGE. It was founded that the protein degradation was strengthened with IR detection; there was high ionization extent in solution of the whole protein molecule and the distribution of the charge at molecular was increased. Through the differential scanning calorimetry cytometry, it was showed that under the lower the pressure （ ≤400 MPa）, the peanut protein was degraded, becoming subunit, and then the subunit-extending gradually, which made the polar group and the internal hydrophobic group inside globular protein being exposed. Under the scanning electron microscopy, the peanut protein particles became smaller under pressure. [ Conclusion] The changes of the structure mentioned-above might be the reason of high pressure.
出处
《安徽农业科学》
CAS
北大核心
2009年第6期2345-2348,共4页
Journal of Anhui Agricultural Sciences
关键词
超高压
花生分离蛋白
分子结构
Ultra-high pressure
Peanut protein isolated
Molecular structure
