摘要
对低温/中温花生粕的感官色差、功能特性和结构特性进行了研究和分析,旨在为提高花生粕的综合利用价值提供理论基础。结果表明,低温花生粕呈象牙色,中温花生粕呈灰白色。从功能特性上来看,低温/中温花生粕蛋白的持油性、乳化性和泡沫稳定性无显著性差异。低温花生粕蛋白具有更好的溶解度、起泡性、持水性、热稳定性,中温花生粕蛋白具有更好的乳化稳定性。进一步通过分子量、二级结构、DSC对蛋白质结构进行分析,低温花生粕和中温花生粕蛋白质二级结构主要是β-折叠、β-转角,中温花生粕蛋白变性程度更高,低温花生粕的蛋白结构相对更松散。低温花生粕蛋白具有更高的变性温度和热焓值,且具有更好的热稳定性。
The sensory color difference,functional characteristics and structural characteristics of low-temperature/medium-temperature peanut meal are studied and analyzed,in order to provide a theoretical basis for improving the comprehensive utilization value of peanut meal.The results show that low-temperature peanut meal is ivory tint,and medium-temperature peanut meal is grayish white.In terms of functional characteristics,there is no significant difference in the oil-holding capacity,emulsibility and foam stability of low-temperature/medium-temperature peanut meal protein.Low-temperature peanut meal protein has better solubility,foamability,water-holding capacity and thermal stability,while medium-temperature peanut meal protein has better emulsification stability.The protein structure is further analyzed through molecular weight,secondary structure and DSC.The secondary structure of low-temperature peanut meal protein and medium-temperature peanut meal protein is mainlyβ-folding andβ-turning.The denaturation degree of medium-temperature peanut meal protein is higher,and the structure of low-temperature peanut meal protein is relatively looser.Low-temperature peanut meal protein has higher denaturation temperature and enthalpy,and better thermal stability.
作者
张彤
冯雨禾
戚朝霞
郭浩
曾里
贾利蓉
段飞霞
冉旭
ZHANG Tong;FENG Yu-he;QI Zhao-xia;GUO Hao;ZENG Li;JIA Li-rong;DUAN Fei-xia;RAN Xu(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Key Laboratory of Food Science and Technology in Institutions of Higher Education in Sichuan Province,Sichuan University,Chengdu 610065,China)
出处
《中国调味品》
CAS
北大核心
2024年第4期32-37,共6页
China Condiment
基金
四川大学青岛研究院“8122计划”项目(21GZ30201)。
关键词
低温花生粕
中温花生粕
功能特性
结构特性
low-temperature peanut meal
medium-temperature peanut meal
functional characteristics
structural characteristics
