摘要
基于不同酸热处理时间探讨绿豆球蛋白淀粉样纤维(mung bean globulin amyloid fibrils,MBGFs)形成过程中的结构演变规律,同时探究各阶段形成的MBGFs乳化特性。结果表明:加热0~12 h过程中,绿豆球蛋白(mung bean globulin,MBG)的亚基逐渐降解,水解成以小分子多肽为主的纤维结构单元;并产生大量β-折叠结构,相对含量从0 h的(18.28±0.75)%提升到12 h的(53.61±1.15)%,与硫磺素T结合后荧光强度增强;MBGFs形态逐渐变得细长、柔韧,在此过程中发生了定向的纤维化聚集;在加热16~24 h过程中,成熟的MBGFs结构逐渐发生解离,纤维结构特征被破坏;与MBG相比,MBGFs乳液的乳化活性指数、乳化稳定性指数、蛋白吸附率和界面蛋白含量均有明显提高,其中酸热处理4 h形成的MBGFs乳化效果最优;4 h MBGFs乳液油滴体积较小、分布均匀有序,表观黏度最高,具有弹性凝胶结构。综上,不同酸热处理时间对MBGFs结构和乳化特性具有显著影响,MBGFs与MBG相比具有更优异的乳化性能。本研究为明晰MBGFs形成规律提供理论支撑,为高效食品级乳化剂的研发提供思路。
In this study,the structural evolution of mung bean globular amyloid fibrils(MBGFs)during the formation process was investigated with different acid-heat treatment times,and the emulsification properties of MBGFs were also explored at each stage of the formation process.The results showed that the subunits of mung bean globulin(MBG)were gradually degraded and hydrolyzed into fibrous structure units mainly composed of small peptides during 0–12 h of heating.And a large number ofβ-sheet structures were produced,and its relative content increased from an initial level of(18.28±0.75)%to(53.61±1.15)%over the 12 heating period.Enhanced fluorescence intensity was recorded after combination with thioflavin-T.Morphologically,MBGFs gradually became elongated and pliable,and oriented fibril aggregation occurred in the heating process.Between 16 and 24 h,the structure of mature MBGFs gradually was dissociated and the structural characteristics of the fibers were destroyed.The emulsification activity,emulsion stability,protein adsorption rate and interfacial protein content of MBGF were significantly improved compared with those of MBG.MBGFs formed by acid-heat treatment for 4 h had the best emulsification properties.Oil droplets in the MBGF emulsion were small in size,uniformly and orderly distributed,and the emulsion had the highest apparent viscosity and showed an elastic gel structure.In conclusion,different acid-heat treatment times had significant effects on the structure and emulsification properties of MBGFs,and MBGFs had better emulsification properties than MBG.This study will provide theoretical support for clarifying the formation of MBGFs and ideas for the development of highly efficient food-grade emulsifiers.
作者
白露
李志明
张舒
冯玉超
富天昕
刘宇航
王长远
BAI Lu;LI Zhiming;ZHANG Shu;FENG Yuchao;FU Tianxin;LIU Yuhang;WANG Changyuan(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;National Coarse Cereals Engineering Research Center,Daqing 163319,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第7期43-51,共9页
Food Science
基金
2022年中央引导地方科技发展专项(DQKJJYD0001)
黑龙江八一农垦大学研究生创新科研项目(YJSCX2022-Y43)。
关键词
绿豆球蛋白
蛋白质淀粉样纤维
结构表征
乳化特性
mung bean globulin
protein amyloid fibril
structural characteristics
emulsification properties
