摘要
将7%葵花籽分离蛋白(SSPI)悬浮液在热处理温度分别为92、102℃(热变性温度)、112℃处理10 min,以未处理的SSPI为对照研究热处理对蛋白质结构及表面疏水性的影响。结果表明:热处理的SSPI亚基含量发生了显著变化,有聚集物生成;经过热处理的SSPI表面形貌粗糙,疏松多孔,微观结构更加没有规则;热处理后蛋白质分子伸展,SSPI发生聚集,相对荧光强度、表面疏水性下降。
With untreated sunflower seed protein isolate （SSPI） as control,7% SSPI suspension was re- spectively heated at 92,102 ℃（denaturation temperature） and 112 ℃ for 10 rain to study the effects of thermal treatment on structure and surface hydrophobicity of SSPI. The results showed that thermal treatment induced a significant change in SSPI subunits content and formation of aggregates; the surface appearance of thermal treated SSPI was rough,loose and porous, and its microstrueture was more irregular; after thermal treatment, protein molecules streched, SSPI and surface hydrophobicity of SSPI decreased. intensity
出处
《中国油脂》
CAS
CSCD
北大核心
2016年第9期24-27,共4页
China Oils and Fats
基金
国家自然科学基金项目(31271982)
关键词
葵花籽分离蛋白
热处理
聚集
结构
表面疏水性
sunflower seed protein isolate
thermal treatment
aggregate
structure
surface hydrophobicity
