摘要
通过不同的干热处理条件对花生蛋白二级结构及其乳化性的变化规律进行了研究。采用傅里叶红外光谱仪测定不同加热温度和加热时间处理后的花生蛋白二级结构,并测定对应条件下的花生蛋白乳化性。结果表明:100℃加热5 min时,无规卷曲结构比例最大,表明这一条件下花生蛋白变性最为明显,在此条件下,花生蛋白的乳化活性指数和乳化稳定性较好。β-折叠结构在不同时间热处理过程中呈先减小后增加趋势,蛋白质热变性下的聚集现象是可能其中一个原因。花生蛋白的乳化活性指数在5 min时出现最大值为34.43 m2/g。
Based on the different dry heat treatment,there was a changing rule of the secondary structure and emulsibility on peanut protein,this study was made to provide the foundation for the application of peanut protein.Secondary structure was detected by FT-IR spectrometer in different temperature and different time,the emulsibility of peanut protein was detected under the same condition. The results showed that,random coil structure proportion was the largest less than 100 ℃ for 5 min,which suggests that the most obvious denaturation occurred under this condition. Meanwhile,the emulsifying activity and emulsifying stability of peanut protein was preferably. Beta-fold structure firstly increased and then decreased with different time of the heat treatment process,under the thermal denaturation of protein,aggregation phenomenon was one of the possible reasons. Peanut protein emulsifying activity index reach the maximum value of 34. 43 m2/ g after 5 min.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第5期86-90,共5页
Food and Fermentation Industries
关键词
干热处理
花生蛋白
二级结构
乳化性
dry heat treatment
peanut protein
secondary structure
emulsification
