食品科学 ›› 2019, Vol. 40 ›› Issue (3): 109-115.doi: 10.7506/spkx1002-6630-20171026-309

• 食品工程 • 上一篇    下一篇

高压微射流处理对米谷蛋白热聚集体性质的影响

邢贝贝,张亭亭,赵?强*,熊?华   

  1. (南昌大学 食品科学与技术国家重点实验室,江西?南昌 330047)
  • 出版日期:2019-02-15 发布日期:2019-03-05
  • 基金资助:
    国家高技术研究发展计划(863计划)项目(2013AA102203-5);江西省自然科学基金项目(20142BAB213006); 江西省科技支撑计划项目(20151BBF60041)

Effect of High Pressure Microfluidization Treatment on the Properties of Thermal Glutelin Aggregates

XING Beibei, ZHANG Tingting, ZHAO Qiang*, XIONG Hua   

  1. (State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China)
  • Online:2019-02-15 Published:2019-03-05

摘要: 天然大米谷蛋白通过酸法热处理(pH?2.0、90?℃、30?min)制备纤维化热聚集体,采用高压微射流处理(35、70、105、140?MPa),以未经热处理和高压处理的样品为对照,对样品形貌、粒径、ζ电位、表面疏水性、巯基含量、热特性、流变性、乳化性能及二级结构组成等进行比较分析,探究高压处理对其理化特性的影响。结果表明:高压微射流处理后,样品结构变得疏松,粒径增大,由(146.93±1.04)nm增加到(184.77±4.82)nm;总游离巯基含量先增加后减小,乳化活性指数及乳化稳定性指数先上升后下降,在70?MPa时达到最大,分别为(30.08±0.75)m2/g和(150.58±2.03)min;ζ电位和表面疏水性的变化较小;高压微射流处理对热稳定性和表观黏度均有一定影响;二级结构组成α-螺旋、β-转角含量增加,β-折叠含量减少。低压会使蛋白进一步聚集,较高的压力则会使其解聚;70?MPa处理的样品具有较好的乳化特性和热稳定性。

关键词: 米谷蛋白, 热聚集, 高压微射流, 理化性质, 乳化性能

Abstract: In this study, natural rice glutelin was modified by acid-heat treatment (pH 2.0, 90 ℃ for 30 min). As a result, we obtained fibrous protein aggregates, and we further treated the protein aggregates by high pressure microfluidization (HPM) at different pressure levels (35, 70, 105 and 140 MPa). The samples without heat or high pressure treatment were used as a control. The effects of high pressure treatment on physicochemical properties were investigated by comparing the morphology, particle size, ζ potential, surface hydrophobicity, sulfhydryl content, thermal properties, rheological properties, emulsifying properties and secondary structure of the treated and untreated samples. The results showed that after HPM treatment, the structure of the protein aggregates became loose, and the particle size increased from (146.93 ± 1.04) to (184.77 ± 4.82) nm. The total sulfhydryl content increased first and then decreased, and so did the emulsifying capacity and emulsion stability, at 70 MPa reaching a maximum of (30.08 ± 0.75) m2/g and (150.58 ± 2.03) min, respectively. Small changes were observed in ζ potential and surface hydrophobicity, but thermal stability and apparent viscosity were affected by HPM treatment. The secondary structures of α-helix and β-turn increased, while β-sheet reduced. Lower pressure could result in further protein aggregation, and higher pressure could lead to depolymerization. The sample modified by 70 MPa treatment had good emulsifying properties and thermal stability.

Key words: rice glutelin, thermal aggregation, high pressure microfluidization, physicochemical properties, emulsifying properties

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