[1]孙天颖等.热处理对葵花分离蛋白结构特性的影响[J].中国调味品,2021,46(6):69-71.
　Effects of Heat Treatment on Structural Properties of Sunflower Protein Isolate SUN Tian-ying1,2,3CHENG Hong1,2,3CHEN Ke-yue1,2,3 REN Jian 1,2,3[J].CHINA CONDIMENT,2021,46(6):69-71.
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热处理对葵花分离蛋白结构特性的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年6期
页码:
69-71
栏目:
出版日期:
2021-06-15

文章信息/Info

Title:
Effects of Heat Treatment on Structural Properties of Sunflower Protein Isolate SUN Tian-ying1,2,3CHENG Hong1,2,3CHEN Ke-yue1,2,3 REN Jian 1,2,3
作者:
孙天颖等
文献标志码:
A
摘要:
研究了热处理对葵花分离蛋白结构性质的影响。将浓度8%（v/v）的葵花分离蛋白分散液( pH 7.0) 分别于92，102 和112℃条件下热处理20 min，以天然蛋白质为对照，分析热处理蛋白质的氨基酸组成、二级结构、分子柔性以及粒径分布、表面形态的变化。结果表明: 葵花分离蛋白经92和102℃热处理α-螺旋结构显著增加，无规则卷曲降低，112℃热处理β-折叠结构明显增加。92 ℃热处理蛋白质分子柔性增强，之后随着温度升高，分子柔性减弱。与未经热处理的葵花分离蛋白相比，热处理葵花分离蛋白表面粗糙、结构松散，蛋白质分子之间发生交联或聚集，粒径增大，但氨基酸组成随温度变化不显著。
Abstract:
The effects of heat treatment on structural properties of sunflower protein isolate(SPI) were studied. SPI suspensions ( 8% v/v，pH 7.0) were heated at 92,102 and 112℃ for 20min respectively. The amino acid composition, secondary structure, molecular flexibility, particle size distribution and surface morphology of the heating-treated proteins were analyzed. The results showed that α-helix of SPI significantly improved while random-coil structure decreased by heating treatment at 88 and 98 ℃, β-sheet of SPI increased obviously at 112℃. The molecule flexibility of SPI increased after heating treatment at 92 ℃,after that, the molecular flexibility weakened as the temperature increased. The surface morphology of heating-treated SPI was rough and loose, heat treatment resulted in cross-linking or aggregation between protein molecules, the average particle size enlarged, while the amino acid composition did not change significantly with the increased of heat treatment temperature.
更新日期/Last Update: 2021-06-15