食品科学 ›› 2018, Vol. 39 ›› Issue (9): 95-101.doi: 10.7506/spkx1002-6630-201809015

• 食品工程 • 上一篇    下一篇

喷雾干燥和冷冻干燥莲子蛋白结构及其功能特性的比较

时文芳,白 榕,吕丽爽,李建林,沈 丽,张 莉,郑铁松*   

  1. 南京师范大学金陵女子学院,江苏 南京 210097
  • 出版日期:2018-05-15 发布日期:2018-05-15
  • 基金资助:
    国家自然科学基金面上项目(31571783)

Effect of Spray Drying and Freeze Drying on Structural and Functional Properties of Lotus Seed Protein

SHI Wenfang, BAI Rong, Lü Lishuang, LI Jianlin, SHEN Li, ZHANG Li, ZHENG Tiesong*   

  1. Ginling College, Nanjing Normal University, Nanjing 210097, China
  • Online:2018-05-15 Published:2018-05-15

摘要: 采用碱溶酸沉的方法提取莲子湿蛋白,通过喷雾干燥和冷冻干燥两种方法制备莲子蛋白粉,并对两种蛋 白粉的结构及其功能特性进行比较分析。研究表明:与冷冻干燥莲子蛋白(freeze-dried lotus seed protein,FLSP) 相比较,喷雾干燥莲子蛋白(spray-dried lotus seed protein,SLSP)明度大,色泽较好;扫描电子显微镜结果显示 SLSP呈现不规则的向内折叠起皱的球状结构,FLSP为盘状的大片层结构;X射线衍射测定表明两种干燥方法所得 蛋白都呈现非结晶性;圆二色谱进一步表明两种干燥蛋白的二级结构无明显变化,但两者均从有规则的结构向无规 则的结构转化;SLSP除了持水性和起泡性优于FLSP(P<0.05),其他功能特性如溶解性、持油性、乳化特性均有 所降低。因此,不同的干燥方法会改变莲子蛋白的结构特性,并进一步影响其功能特性,预示不同干燥方法所获得 的蛋白粉可能适用于不同产品的加工。

关键词: 莲子蛋白, 喷雾干燥, 冷冻干燥, 结构特性, 功能特性

Abstract: Lotus seed protein was prepared from lotus seeds by alkaline extraction followed by isoelectric precipitation, and then dried by either spray or freeze drying. The resulting protein powders were comparatively evaluated for their structural and functional properties. Our data showed that compared to the freeze-dried lotus seed protein (FLSP), the spray-dried lotus seed protein (SLSP) had greater whiteness and lighter color. Scanning electron microscopy (SEM) showed that the structure of SLSP was folded inwards and wrinkled, being irregularly spherical in shape, whereas FLSP had a big flaky plate-shaped structure. X-ray diffraction analysis showed that both protein powders were non-crystalline. Furthermore, circular dichroism spectra demonstrated that the secondary structure of the dried proteins did not apparently changed except that their regular structure became irregular. SLSP had higher water-holding capacity and foaming properties (P < 0.05), but lower solubility, oil-holding capacity and emulsifying activity than FLSP. Hence, these results indicated that two different drying methods could affect the structural and consequently functional properties of lotus seed protein, implying that the resulting protein powders may have potential applications in different products.

Key words: lotus seed protein, spray drying, freeze drying, structural properties, functional properties

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