球磨处理对鸡蛋清蛋白结构、性质及起泡性的影响

摘要/Abstract

摘要： 蛋清因具有优良的起泡性而在焙烤食品等加工领域中被广泛应用，因此，提升蛋清蛋白的起泡性有重要意义。本实验对鸡蛋清蛋白进行球磨处理，通过测定球磨处理后蛋清蛋白的游离巯基含量、表面疏水性、水解度、Zeta-电位和粒径，并分析其热力学性质、二级结构、起泡特性和微观结构，以研究球磨处理对蛋清蛋白结构性质及其起泡性的影响。结果表明，球磨处理后的蛋清蛋白粉随处理时间的延长起泡性无明显变化，泡沫稳定性呈现先升高后降低的趋势，且在球磨处理40 min时达到最大值（33.5 s），比对照组提高近3 倍；此外，球磨处理可显著降低蛋清蛋白表面疏水性和热变性焓（ΔH）（P＜0.05），显著提高水解度和Zeta-电位（P＜0.05），并增大粒径，但对游离巯基含量和变性温度无显著影响；随着球磨时间的延长，蛋清蛋白β-折叠结构相对含量显著升高（P＜0.05），α-螺旋结构含量先降低后升高，而β-转角结构含量先升高后降低；扫描电子显微镜结果显示球磨处理使蛋清蛋白呈现出零散碎片化和絮状。综上，适度球磨处理可以改变蛋清蛋白分子结构，进而提升其泡沫稳定性。

关键词: 蛋清蛋白, 球磨处理, 起泡性, 结构性质

Abstract: Egg white is widely used in food processing because of its excellent foamability. Therefore, it is of great significance to improve the foam ability of protein. In this experiment, the free sulfhydryl content, surface hydrophobicity, hydrolysis degree, zeta-potential and particle size of egg white proteins were measured, and their thermodynamic properties, secondary structure, foaming characteristics and microstructure were analyzed to investigate the effects of ball milling on the structural properties of egg white proteins and their foaming properties. The results showed that there was no significant change in the foaming properties of egg white protein powder after ball milling with the increase of treatment time, and the foam stability showed a trend of increasing and then decreasing, and reached the maximum value (33.5 s) at 40 min of ball milling treatment, which was nearly 3 times higher than that of the control group; in addition, ball milling treatment significantly reduced the hydrophobicity and enthalpy of thermal denaturation (ΔH) of egg white protein surface (P < 0.05), and significantly In addition, ball milling significantly reduced the hydrophobicity and enthalpy of thermal denaturation (ΔH) of egg white protein surface (P < 0.05), increased the hydrolysis degree and zeta-potential (P < 0.05), and increased the particle size, but had no significant effect on the free sulfhydryl content and denaturation temperature. The results of scanning electron microscopy showed that ball milling treatment caused egg white proteins to appear fragmented and flocculent. In conclusion, moderate ball milling treatment can change the molecular structure of egg white proteins and thus improve their foam stability.

Key words: egg white protein, ball-milling treatment, foaming properties, structural properties

中图分类号:

TS253

谭文张钦俊万鹏宇刘学波段翔. 球磨处理对鸡蛋清蛋白结构、性质及起泡性的影响[J]. 食品科学, 0, (): 0-0.

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