摘要
本研究旨在通过采用低温等离子体技术对青稞蛋白进行改性,探究不同处理条件对青稞蛋白结构特性和功能特性的影响。采用扫描电子显微镜(SEM)观察青稞蛋白微观结构的变化;十二烷基琼脂糖凝胶电泳(SDSPAGE)研究其一级结构的变化;傅里叶红外光谱和荧光光谱分别研究其二级、三级结构的变化,并分析了低温等离子体对青稞蛋白基本功能性质的影响。结果表明:随着处理时间的增加,样品表面形态被破坏,孔洞增大且数量增多。低温等离子体处理后蛋白的一级结构未发生改变,二级结构中β-折叠含量显著增加(P<0.05),α-螺旋、无规卷曲含量显著降低(P<0.05)。此外,三级结构中表面疏水性显著增加(P<0.05)、荧光强度下降。与未处理样品相比,低温等离子体处理40 min后青稞蛋白的溶解度、持水性、乳化特性和起泡性能达到最佳。综上所述,低温等离子体处理通过改变青稞蛋白的结构特性,促进了功能性质的改善,对青稞蛋白和青稞资源的利用具有重要指导意义。
To modify highland barley protein by low temperature plasma technology,and to explore the effects of different treatment conditions on the structural and functional properties of highland barley protein.Scanning electron microscopy(SEM)was used to observe changes in the microstructure of highland barley protein.Sodium dodecyl sulfatepolyacrylamide gel electrophoresis(SDS-PAGE)was employed to study changes in its primary structure.Fourier-transform infrared spectroscopy and fluorescence spectroscopy were utilized to analyze changes in its secondary and tertiary structures.Additionally,the impact of cold plasma on the basic functional properties of barley protein was analyzed.The results showed that with the increased treatment time,the surface morphology of the samples was disrupted,resulting in increased pore size and quantity.The primary structure of the protein remained unchanged after cold plasma treatment,while theβ-sheet content in the secondary structure significantly increased(P<0.05),and theα-helix and random coil content significantly decreased(P<0.05).Moreover,the tertiary structure analysis revealed a significant increase in hydrophobicity(P<0.05)and a decrease in fluorescence intensity.Compared to untreated samples,after 40 min of cold plasma treatment,the solubility,water-holding capacity,emulsifying properties,and foaming properties of highland barley protein reached optimal levels.In conclusion,cold plasma treatment would improve the functional properties of highland barley protein by modifying its structural characteristics,offering important guidance for the utilization of highland barley protein and barley resources.
作者
刘永慧
田亚凝
张永琥
李苓蕾
苟国源
石丽
曹汝鸽
王丽丽
LIU Yonghui;TIAN Yaning;ZHANG Yonghu;LI Linglei;GOU Guoyuan;SHI Li;CAO Ruge;WANG Lili(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Institute of Agro-products Processing Sciences and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Shangdong Yuhuang Cereals Oils and Foodstuffs Co.,Ltd.,Linyi 276600,China)
出处
《食品工业科技》
CAS
北大核心
2024年第22期81-88,共8页
Science and Technology of Food Industry
基金
国家重点研发专项项目(2021YFD1600100)
拉萨市科技计划项目(LSKJ202431)
中国农业科学院农产品加工研究所创新工程院所重点任务(CAAS-ASTIP-G2022-IFST-04)
山东省重点研发计划-泰山领军人才(LJNY202115)
临沂市创新领军人才项目。
关键词
青稞蛋白
低温等离子体
结构特性
功能特性
highland barley protein
cold plasma
structure properties
function properties
