食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 食品工程 •    下一篇

高静水压和热处理对荞麦蛋白功能性质的影响

周小理1,杜丽娜2,周一鸣2   

  1. 1. 上海应用技术学大学
    2. 上海应用技术大学
  • 收稿日期:2020-02-11 修回日期:2021-01-16 出版日期:2021-03-15 发布日期:2021-03-22
  • 通讯作者: 杜丽娜 E-mail:1124430269@qq.com
  • 基金资助:
    超高压对荞麦球蛋白调节肠道菌群结构的影响及机理研究

Effects of high hydrostatic pressure and heat treatment on functional properties of buckwheat protein

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  • Received:2020-02-11 Revised:2021-01-16 Online:2021-03-15 Published:2021-03-22

摘要: 高静水压(High Hydrostatic Pressure, HHP)处理技术作为一种新型的非热食品加工技术,在食品加工中具有对食物的营养和感官品质破坏较小等多种优势。本文通过高静水压处理与传统热处理(Heat treatment, HT)的对比,研究了不同加工处理方式对荞麦蛋白(Buckwheat Protein, BWP)功能性质的影响。实验结果表明:随着HHP处理压力的增加,BWP的羰基含量、表面疏水性指数显著升高(P<0.05),而巯基含量显著降低(P<0.05);在500 MPa时其乳化性、起泡性均达到最大值(67.3%和91.5%),较对照组(未高静水压处理)和HT组分别提高了33%、16.1%和61.5%、52.8%。傅里叶红外光谱结果表明:HHP处理后BWP的α-螺旋和β-折叠含量减少,β-转角和无规则卷曲含量增加。经相关性分析发现BWP的溶解性、乳化性、起泡性、羰基与巯基含量之间均存在显著相关性,相关系数大于0.6。其中,BWP的乳化性与起泡性、表面疏水性呈显著正相关,并且与巯基含量呈显著负相关。由此可见,HHP处理可以改变BWP的功能性质,为进一步研究BWP在功能食品的应用提供理论和试验依据。

关键词: 高静水压处理, 热处理, 荞麦蛋白, 功能性质

Abstract: As a new non thermal food processing technology, high hydrostatic pressure (HHP) has many advantages, such as less damage to the nutrition and sensory quality of food. In this paper, the effect of different processing methods on the functional properties of buckwheat protein (BWP) was studied by comparing with traditional heat treatment (HT). The results showed that with the increase of HHP treatment pressure, the carbonyl content and surface hydrophobicity index of BWP increased significantly (P<0.05), while the sulfhydryl content decreased significantly (P<0.05); its emulsification and foaming reached the maximum value (67.3% and 91.5%) at 500 MPa, which was 33%, 16.1% and 61.5%, 52.8% higher than that of the control group (without high hydrostatic pressure) and HT group, respectively. The results of FTIR showed that the content of α - helix and β - fold decreased, while the content of β - turn and irregular crimp increased. The correlation analysis shows that BWP has significant correlation among solubility, emulsification, foaming, carbonyl and Mercapto content, and the correlation coefficient is greater than 0.6. Among them, emulsification of BWP was positively correlated with foaming and hydrophobicity, and negatively correlated with sulfhydryl content. It can be seen that HHP treatment can change the functional properties of BWP, and provide theoretical and experimental basis for further study on the application of BWP in functional food.

Key words: high hydrostatic pressure, heat treatment, buckwheat protein, functional properties

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