食品科学 ›› 2019, Vol. 40 ›› Issue (3): 122-128.doi: 10.7506/spkx1002-6630-20180110-129

• 食品工程 • 上一篇    下一篇

制油工艺对棉籽粕中蛋白结构与功能特性的影响

付嘉阳,马梦婷,郭?颖,江?帆,杜双奎*   

  1. (西北农林科技大学食品科学与工程学院,陕西?杨凌 712100)
  • 出版日期:2019-02-15 发布日期:2019-03-05
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-15-25)

Effects of Different Oil Extraction Methods on Functional and Structural Properties of Protein Extracted from Cottonseed Meal

FU Jiayang, MA Mengting, GUO Ying, JIANG Fan, DU Shuangkui*   

  1. (College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China)
  • Online:2019-02-15 Published:2019-03-05

摘要: 以亚临界流体萃取法、热榨浸出法、冷榨浸出法所得棉籽饼粕为实验材料,采用超声波辅助碱法提取棉籽蛋白,对其蛋白结构与功能特性进行分析。结果表明:棉籽蛋白的主要亚基分子质量为50、45?kDa且只有一个吸热峰,起始温度、变性温度和焓变范围分别为85.6~87.8、94.3~97.7?℃和5.6~7.9?J/g,热榨浸出粕蛋白二硫键的含量最低并且含有许多低分子质量亚基;亚临界流体萃取粕蛋白和冷榨浸出棉籽粕蛋白的二级结构中有较低的β-折叠含量、较高的α-螺旋和β-转角含量;热榨浸出粕蛋白的变性温度最高。亚临界流体萃取粕蛋白具有较高的吸水性、吸油性、乳化稳定性、起泡性、表面疏水性和荧光强度。冷榨浸出粕蛋白的吸水性、吸油性、表面疏水性和荧光强度高于热榨浸出粕蛋白。亚临界流体萃取法所得棉籽粕的蛋白变性程度最小,更多地保留了棉籽蛋白的天然结构和功能特性。

关键词: 提油方法, 棉籽蛋白, 结构特性, 功能特性

Abstract: This study was conducted to analyze the functional properties and structural characteristics of proteins extracted from hot-pressed solvent extracted cottonseed meal (HCM), cold-pressed solvent extracted cottonseed meal (CCM) and subcritical fluid extracted cottonseed meal (SCM) by ultrasonic-assisted alkaline hydrolysis. The results indicated that each of the four proteins contained two major subunits (about 50 and 45 kDa) and showed one endothermic peak. The initial temperature, denaturation temperature and enthalpy change were 85.6–87.8, 94.3–97.7 ℃ and 5.6–7.9 J/g, respectively. The protein isolated from HCM (HCMPI) had the lowest disulfide bond level along with many low-molecular mass subunits. The secondary structures of the proteins isolated from SCM (SCMPI) and CCM (CCMPI) showed less β-sheet and more α-helix and β-turn. HCMPI showed the highest denaturalization temperature. SCMPI had high water-absorbing capacity, oil-absorbing capacity, emulsion stability, foaming characteristics, surface hydrophobicity, and fluorescence intensity. CCMPI had higher water-absorbing capacity, oil-absorbing capacity, surface hydrophobicity, and fluorescence intensity than HCMPI. The denaturation level of SCMPI was lowest, suggesting better retention of the natural structural properties and functional properties.

Key words: oil extraction method, cottonseed protein, structural properties, functional properties

中图分类号: