摘要
采用电子束辐照(剂量5~100 kGy)预处理鸡蛋蛋清粉(Egg white protein powder,EWP),研究辐照预处理前后EWP体外消化率,以及消化液的抗氧化活性和蛋白结构变化。结果表明:不同吸收剂量条件下,EWP均表现出优异的消化能力,辐照预处理后,EWP消化率略高于未处理EWP;当100 kGy预处理后,EWP体外消化率高达(99.30±0.53)%;电子束辐照预处理后EWP经体外消化处理,其抗氧化活性均维持较高水平,ABTS•+清除能力超80%,Fe^(2+)螯合能力超70%,•OH清除能力约40%。圆二色谱和荧光光谱分析表明,电子束辐照处理后,EWP消化液蛋白二级结构发生了变化,蛋白表面暴露出更多的疏水氨基酸基团。十二烷基硫酸钠聚丙烯酰胺凝胶电泳显示,在25 kDa和10 kDa附近明显看到两条小分子蛋白肽分子量分布。本研究成果为电子束辐照在蛋白食品加工领域中的应用提供了技术支撑。
This article reports the digestibility,antioxidant activity,and protein structure of treated egg white protein powder(EWP)after pretreatment with electron beam irradiation(EBI)at doses of 5‒100 kGy.The results revealed that EWP exhibited excellent in vitro digestibility under the tested EBI dose conditions.After EBI pretreatment,the treated EWP digestibility of the treated sample was slightly higher than that of the untreated sample.When EWP wais treated at 100 kGy EBI,the EWP in vitro digestibility was high,reaching up to(99.30±0.53)%.The EWP digestion solution exhibited high antioxidation capacities of ABTS•^(+)radical scavenging activity(˃80%),Fe^(2+) chelation ability(˃70%),and •OH radical scavenging activity(~40%).Circular dichroism and fluorescence spectrum analyses indicated differences in the surface hydrophobicity and secondary structure of the EWP protein at the tested EBI doses.The protein peptides of the EWP digestion solution observed via sodium dodecyl-sulfate polyacrylamide gel electrophoresis were close to 25 kDa and 10 kDa.We believe that this study provides technical support for future practical applications of EBI in protein food-processing fields.
作者
黄梦玲
刘云
HUANG Mengling;LIU Yun(College of Life Science and Technology,Beijing University of Chemical Technology,Beijing 100029,China)
出处
《辐射研究与辐射工艺学报》
CAS
CSCD
2022年第5期56-62,共7页
Journal of Radiation Research and Radiation Processing
基金
企业委托项目(H2019167)资助。
关键词
鸡蛋蛋清粉
电子束辐照预处理
体外消化
蛋白结构
抗氧化活性
Egg white protein powder
Electron beam irradiation pretreatment
In vitro digestion
Protein structure
Antioxidant activity
