食品科学 ›› 2011, Vol. 32 ›› Issue (9): 91-96.doi: 10.7506/spkx1002-6630-201109021

• 基础研究 • 上一篇    下一篇

高压脉冲电场作用下蛋清蛋白功能性质和结构的变化

赵伟,杨瑞金,张文斌,华霄,唐亚丽   

  1. 1.江南大学 食品科学与技术国家重点实验室 2.江南大学食品学院 3.江南大学机械工程学院
  • 出版日期:2011-05-15 发布日期:2011-04-11
  • 基金资助:
    “十一五”国家科技支撑计划项目(2008BAD94B06);国家自然科学基金项目(20772049;31000829); 江苏省自然科学基金项目(BK2010148);江南大学自主科研计划项目(JUSRP20910)

Changes in Functional Properties and Structure of Egg White Proteins Induced by Pulsed Electric Fields

ZHAO Wei1,YANG Rui-jin2,*,ZHANG Wen-bin1,HUA Xiao1,TANG Ya-li3   

  1. 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 3. School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China
  • Online:2011-05-15 Published:2011-04-11

摘要: 研究高压脉冲电场(PEF)作用下蛋清蛋白功能性质与结构的变化。结果表明:25~35kV/cm PEF处理100~800μs可引起蛋清蛋白结构改变,蛋白质分子展开,疏水基团和巯基外露,蛋清蛋白的起泡和乳化功能提高,当PEF处理强度(电场强度和处理时间)增加时,蛋白质结构改变程度增加,蛋白质表面疏水基团和巯基增多,则会发生疏水作用和二硫键交联作用,SDS-PAGE电泳显示蛋清蛋白形成蛋白质聚集体,溶解度下降,蛋清蛋白起泡和乳化功能下降。

关键词: 高压脉冲电场, 蛋清蛋白, 功能性质, 结构

Abstract: In this paper, the changes in function properties and structure of egg white proteins induced by pulsed electric fields (PEF) was investigated. The results indicated that PEF treatment at 25-35 kV/cm for 100-800μs could alter the structure of egg white proteins. Unfolding of protein molecules associated with the exposure of sulfydryl and hydrophobic groups was induced by PEF. The emulsifying and foaming capabilities were enhanced. However, when electric field intensity and treatment time were enhanced, protein aggregates were formed due to the increased exposure of sulfydryl and hydrophobic groups as evaluated by SDS-PAGE electrophoresis. As a result, the solubility, emulsifying and foaming capability were decreased.

Key words: pulsed electric fields (PEF), egg white protein, functional properties, structure

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