摘要
以小麦麸皮蛋白为研究对象,考察超声时间(5、10、15、30 min)对蛋白结构和功能性质的影响。结果表明:超声对小麦麸皮蛋白结构具有显著修饰作用,10 min的短时间超声处理使蛋白的表面疏水性、内源荧光强度最大,说明超声使蛋白的结构更加舒展柔韧,更多的疏水性基团暴露在界面上,蛋白质功能性质的改善可能与此结构变化有关。与未超声处理蛋白相比,小麦麸皮蛋白的溶解性、乳化性、持水性均显著提高(P<0.05)。随着超声时间的延长,蛋白的起泡性、泡沫稳定性、吸油性和乳化稳定性均呈现先升高后降低的趋势。与未超声处理蛋白相比,超声处理10 min后小麦麸皮蛋白的乳化稳定性和泡沫稳定性分别提高了14.54%、464.95%;超声处理15 min后小麦麸皮蛋白的吸油性和起泡性分别提高了223.78%、225.00%;超声处理30 min后小麦麸皮蛋白的溶解性、乳化性、持水性分别提高了208.55%、66.41%、140.58%。研究表明,超声产生的空化效应对小麦麸皮蛋白具有显著的的解聚作用,促使蛋白分子结构展开,从而改善了小麦麸皮蛋白的功能性质。
The effects of ultrasonic time(5,10,15,30 min)on the structure and functional properties of wheat bran protein were investigated.The results indicated that ultrasound could significantly modify the structure of wheat bran protein,and the surface hydrophobicity and endogenous fluorescence intensity of the protein were maximized by 10 minutes of short-time ultrasound treatment,indicating that ultrasound made the structure of WBP more flexible,and more hydrophobic groups were exposed on the interface.The improvement of protein functional properties may be related to this structural change.Compared with the untreated protein,the solubility,emulsifying property and water holding capacity of wheat bran protein were significantly improved(P<0.05).With the extension of ultrasonic time,the foaming property,foam stability,oil absorption property and emulsifying stability of the protein showed a trend of first increasing and then decreasing.Compared with the protein without ultrasonic treatment,the emulsification stability and foam stability of wheat bran protein after ultrasonic treatment for 10 minutes increased by 14.54%and 464.95%,respectively;after 15 minutes of ultrasonic treatment,the oil absorption and foaming properties of wheat bran protein increased by 223.78%and 225.00%,respectively;after ultrasonic treatment for 30 minutes,the solubility,emulsification and water holding capacity of wheat bran protein increased by 208.55%,66.41%and 140.58%,respectively.The research indicated that the cavitation effect produced by ultrasound had a significant depolymerization effect on wheat bran protein,which promoted the unfolding of protein molecular structure,thus improving the functional properties of wheat bran protein.
作者
许英一
张微
王宇
王丽坤
高海娟
王德香
钱春荣
刘迪
吴红艳
谢吉莲
Xu Yingyi;Zhang Wei;Wang Yu;Wang Likun;Gao Haijuan;Wang Dexiang;Qian Chunrong;Liu Di;Wu Hongyan;Xie Jilian(College of Food and Bioengineering,Qiqihar University,Qiqihaer 161006;Animal Husbandry and Veterinary Branch of Heilongjiang Academy of Agricultural Sciences,Qiqihaer 161005;Institute of Crop Tillage and Cultivation of Heilongjiang Academy of Agricultural Sciences,Scientific Observing and Experimental Station of Crop Cultivation in Northeast China of Ministry of Agriculture,Haerbin 150023)
出处
《中国粮油学报》
CSCD
北大核心
2023年第10期53-61,共9页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省省属高等学校基本科研业务费科研项目(145109316)
2022年齐齐哈尔大学大学生创新创业训练计划资助项目(x202210232166)。
关键词
小麦麸皮蛋白
超声
结构
功能性质
wheat bran protein
ultrasonic
structure
functional nature
