挤压能量作用对蛋白质分子质量的影响研究进展

doi:10.7506/spkx1002-6630-201321078

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 399-402.doi: 10.7506/spkx1002-6630-201321078

挤压能量作用对蛋白质分子质量的影响研究进展

李淑静，张波，魏益民*，房岩强

中国农业科学院农产品加工研究所，农业部农产品加工综合性重点实验室，北京 100193

收稿日期:2012-12-11 修回日期:2013-09-25 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 魏益民 E-mail:weiyimin36@126.com
基金资助:
“十二五”国家科技支撑计划项目(2012BAD34B04-3)；国家公益性行业(农业)科研专项(201303071)；
国家自然科学基金项目(31101377)

A Review on Effect of Extrusion Energy on Protein Molecular Weight

LI Shu-jing，ZHANG Bo，WEI Yi-min*，FANG Yan-qiang

Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, Institute of Agro-products Processing Science and Technology,
Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received:2012-12-11 Revised:2013-09-25 Online:2013-11-15 Published:2013-10-28
Contact: WEI Yi-min E-mail:weiyimin36@126.com

摘要/Abstract

摘要：

蛋白质经过挤压后形成的纤维状结构与蛋白质分子质量及其分布有密切关系。挤压过程中的热、压力和机械剪切力等作用通过改变蛋白质分子内能，使蛋白质分子质量发生改变，进而影响挤出产品的质构特性。本文综述食品加工中热、压力、机械剪切力和挤压作用对蛋白质分子质量的影响。加热使蛋白质发生聚集，分子质量增大；蛋白质分子质量随处理压力的增加呈现出先增大后减小的趋势；机械剪切力对蛋白质分子质量具有两方面的影响，使蛋白质聚集或降解。挤压后蛋白质分子质量增加，挤压过程中的热、压力和机械剪切力通过复杂的协同或叠加来控制蛋白质分子质量增加的程度。

关键词: 挤压, 热, 压力, 机械剪切, 蛋白质分子质量

Abstract:

The formation of the fibrous structure of extrudates in extrusion cooking is closely related to the molecular
weight distribution of proteins. During extrusion cooking, protein molecular weight is changed by various energy fields,
including thermal energy, pressure and mechanical energy, and then influences the texture properties of the extrudates. The
effect of thermal, pressure, mechanical energy and extrusion on molecular weight of proteins were summarized. Thermal
energy can induce protein aggregation and increase protein molecular weight. The protein molecular weight reveals an initial
increase and a final decrease with the increase of the pressure. The mechanical energy can induce protein to aggregate or
disaggregate. The protein molecular weight can reveal an increase after extrusion, and the degree is determined by the synergistic
or duplicate effect of thermal, pressure and mechanical energy.

Key words: extrusion, thermal, pressure, mechanical, protein molecular weight

中图分类号:

TS201.1

李淑静，张波，魏益民*，房岩强. 挤压能量作用对蛋白质分子质量的影响研究进展[J]. 食品科学, 2013, 34(21): 399-402.

LI Shu-jing，ZHANG Bo，WEI Yi-min*，FANG Yan-qiang. A Review on Effect of Extrusion Energy on Protein Molecular Weight[J]. FOOD SCIENCE, 2013, 34(21): 399-402.

参考文献

[1] CHIANG A. Protein-protein interactions of soy protein isolate from extrusion processing[D].,2007,:-

[2]张裕中，王景.[M].王景主编食品挤压加工技术及应用,2000,:-

[3]魏益民，张波，陈锋亮.[M].张波陈锋亮食品挤压理论与技术下卷,2011,:-

[4]唐建卫, 刘建军, 张平平, 等.济麦20面团流变学特性和面包加工品质稳定性及与蛋白质组分的关系分析[J].作物学报,2007,33(11):1788-1793

[5]TANG Jian-wei, LIU Jian-jun, ZHANG Ping-ping, et al.Dough properties and loaf quality stability in wheat cultivar jimai 20 and their relationship with protein fractions[J].Acta Agronomica Sinica,2007,33(11):1788-1793

[6]PETRUCCELLI S, ANON M C.Thermal aggregation of soy protein isolates[J].Journal of Agriculture and Food Chemistry,1995,43(2):3035-3041

[7]CRAMP G L, KWANYUEN P, DAUBERT C R.Molecular interactions and functionality of a cold-gelling soy protein isolate[J].Journal of Food Science,2008,73(1):16-24

[8]TOMOHIKO M, TAKASHI N, SHIGERU U.Gelation mechanism of soybean 11S globulin: Formation of soluble aggregates as transient intermediates[J].Journal of Food Science,1981,(47):26-30

[9]LI X H, LI Y, HUA Y F, et al.Effect of concentration, ionic strength and freeze-drying on the heat-induced aggregation of soy proteins[J].,2007,(104):1410-1417

[10]董蝶, 孔祥珍, 华欲飞.热聚集大豆蛋白分子量分布及其与κ-卡拉胶相行为的研究[J].大豆科学,2010,29(6):1033-1037

[11]DONG Die, KONG Xiang-zhen, HUA Yu-fei.Molecular weight distribution of heat-induced soy protein aggregates and phase behaviour of heat-induced soy protein aggregates/κ-carrageenan mixtures[J].Soybean Science,2010,29(6):1033-1037

[12]TRAORE S, AUBRY L, GATELLIER P, et al.Effect of heat treatment on protein oxidation in pig meat[J].,2012,(91):14-21

[13]CHI E Y, KRISHNAN S, RANDOLPH T W, et al.Physical stability of proteins in aqueous solution: mechanism and driving forces in nonnative protein aggregation[J].Pharmaceutical Research,2003,20(9):1325-1336

[14]PUPPO M C, CHAPLEAU N, SPERONI F, et al.Physicochemical modifications of high-pressure-treated soybean protein isolates[J].,2004,(52):1564-1571

[15]CHAPLEAU N, de LAMBALLERIE-ANTON M.Improvement of emulsifying properties of lupin proteins by high-pressure induced aggregation[J].,2003,(17):273-280

[16]MARTINEZ K D, GANESAN V, PILOSOF A M R, et al.Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-ehydroxypropylmethylcelluloses systems[J].,2011,(25):1640-1645

[17]SPERONI F， BEAUMAL V， LAMBALLERIE M D， et a1.Gelation of soybean proteins induced by sequential high—pressure and thermal treatments[J].,2009,(23):1433-1442

[18]TANG C H, MA C Y.Effect of high pressure treatment on aggregation and structural properties of soy protein isolate[J].,2009,(42):606-611

[19]JUNG S, MAHFUZ A, MAURER D.Structure, protein interactions and in vitro protease accessibility of extruded and pressurized full-fat soybean flakes[J].,2009,(86):475-483

[20]GALAZKA V B, DICKINSON E, LEDWARD D A.Emulsifying properties of ovalbumin in mixtures with sulphated polysaccharides:effects of pH, ionic strength, heat, and high-pressure treatment[J].,2000,(80):1219-1229

[21]董晓颖, 高美须, 潘家荣, 等.不同处理方法对虾过敏蛋白分子量及抗原性的影响[J].核农学报,2010,24(3):548-554

[22]DONG Xiao-ying, GAO Mei-xu, PAN Jia-rong, et al.Effects of different treatments on molecular weight and antigenicity of shrimp allergenic protein[J].,2010,24(3):548-554

[23]CREIGHTON T E, ZAPUN A, DARBY N J.Mechanisms and catalysts of disulphide bond formation in proteins[J].Elsevier Science Ltd,1995,(13):18-23

[24]MOREL M H, REDL A, GUILBERT S.Mechanism of heat and shear mediated aggregation of wheat gluten protein upon mixing[J].,2002,(3):488-497

[25]张彩猛，华欲飞，孔祥珍.高速剪切对醇法大豆浓缩蛋白溶解特征的影响[J].大豆科学,2010,29(5):853-857

[26]ZHANG Cai-meng, HUA Yu-fei, KONG Xiang-zhen.Effect of high-speed cut treatment on soluble characteristic of alcohol washed soybean protein concentrates[J].Soybean Science,2010,29(5):853-857

[27]PUPPO M C, BEAUMAL V, CHAPLEAU N, et al.Physicochemical and rheological paoperties of soybean protein emulsions processed with a combined temperature/high-pressure treatment[J].,2008,(22):1079-1089

[28]FANG Y Q, ZHANG Bo, WEI Y M,et al.Effect of special mechanical energy on soy protein aggregation during extrusion process studied by size exclusion chromatography coupled with multi-angle laster light scattering[J].,2013,(115):220-225

[29]CHEN F L, WEI Y M, ZHANG B.Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content[J].,2011,(44):957-962

[30]朱永义, 赵仁勇, 林利忠.挤压膨化对糙米理化特性的影响[J].中国粮油学报,2003,18(2):14-16

[31]ZHU Yong-yi, ZHAO Ren-yong, LIN Li-zhong.Influence of extrusion on texture and physicochemical properties of brown rice[J].Journal of the Chinese Cereals and Oils Association,2003,18(2):14-16

[32]徐红华, 申德超.不同挤压参数对大豆粕蛋白质结构的影响[J].农业工程学报,2007,23(7):267-271

[33]XU Hong-hua, SHEN De-chao.Effects of extrusion parameters on the structure of soybean meal proteins[J].Transactions of the CSAE,2007,23(7):267-271

[34]VAZ L C, AREAS J A.Recovery and Upgrading Bovine Rumen Protein by Extrusion:Effect of Lipid Content on Protein Disulphide Cross-linking,Solubility and Molecular Weight[J].Meat Science,2010,84(1):39-45

[35]魏益民，康立宁，张汆.[M].康立宁张汆食品挤压理论与技术中卷,2009,:-

[36]LI M, LEE T-C.Effect of extrusion temperature on solubility and molecular weight distribution of wheat flour proteins[J].Journal of Agricultural and Food Chemistry,1996,(44):763-768

[37]LI M, LEE T-C. Effect of cysteine on the functional properties and microstructures of wheat flour extrudates[J].Journal of Agricultural and Food Chemistry,1996,(44):1871-1880

[38] PRUDE^NCIO-FERREIRA S H, ARE^AS J A G. Effect of phospholipid on protein structure and solubility in the extrusion of lung proteins[J].Food Chemistry,1993,(47):111-119

[39]STRECKER T D, CAVALIERI R P, ZOLLARS R, et al.. Polymerization and mechanical degradation kinetics of gluten and glutenin at extruder melt-section temperatures and shear rates[J].,1995,(60):532-537

[40]LI M, LEE T C.Relationship of the Extrusion Temperature and the Solubility and Disulfide Bond Distribution of Wheat Protein[J].,1997,45(7):2711-2717

挤压能量作用对蛋白质分子质量的影响研究进展

A Review on Effect of Extrusion Energy on Protein Molecular Weight

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	戚明明，任志尚，张光耀，贺壮壮，汪陈洁，张东亮，马成业. 挤压处理对豌豆淀粉的流变特性和体外消化率的影响[J]. 食品科学, 2021, 42(9): 55-63.
[2]	陈海华，于芮，王雨生. 明胶与海藻酸钠的静电复合机制及热动力学分析[J]. 食品科学, 2021, 42(8): 52-59.
[3]	董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.
[4]	朱秀清，王子玥，李美莹，王源，李志敏，杨宏哲，张娜，孙冰玉. 热处理对汉麻乳稳定性的影响及蛋白结构表征[J]. 食品科学, 2021, 42(7): 68-73.
[5]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[6]	周一鸣，杜丽娜，李云龙，周小理，陈智东. 高静水压和热处理对荞麦蛋白功能性质的影响[J]. 食品科学, 2021, 42(5): 77-83.
[7]	吴晓娟，王晓婵，张佳妮，沈佳丽，李依，金曼芹，吴伟. pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响[J]. 食品科学, 2021, 42(4): 23-30.
[8]	章丽，高洁，刘松雁，桑亚新，王向红. 超高效液相色谱-四极杆/静电场轨道阱高分辨质谱鉴定嗜热链球菌发酵乳中脂质构成[J]. 食品科学, 2021, 42(4): 197-205.
[9]	李雪琴，吕莹果，黄亚飞. 热烫温度对小麦面团介观特性的影响机制[J]. 食品科学, 2021, 42(3): 98-103.
[10]	周萍，郑洁. 花色苷改性及应用研究进展[J]. 食品科学, 2021, 42(3): 346-354.
[11]	李颖畅，李双燕，曹娜娜，刘雪飞，蔡友琼. 赖氨酸-半乳糖对TMAO-Fe（II）体系中TMAO热分解的影响[J]. 食品科学, 2021, 42(2): 30-35.
[12]	谈苏慧，卢海强，陈伟，张莉娟，田洪涛，谷新晰. 1 株产甘露聚糖酶嗜热真菌的鉴定、酶学性质表征及转录组学分析[J]. 食品科学, 2021, 42(18): 65-72.
[13]	孙海磊，董鹏程，毛衍伟，梁荣蓉，杨啸吟，张一敏，朱立贤，罗欣. 单核细胞增生李斯特菌对食品加工中的胁迫响应及其机制研究进展[J]. 食品科学, 2021, 42(17): 317-324.
[14]	汪腾飞，孙大文，蒲洪彬，韦庆益. 食品中丙烯酰胺抑制策略的研究进展[J]. 食品科学, 2021, 42(17): 333-342.
[15]	李欢康，杨佳玮，刘文玉，魏长庆. 不同工艺核桃油挥发性物质比对及关键香气成分表征[J]. 食品科学, 2021, 42(16): 185-192.