高静水压和热处理对荞麦蛋白功能性质的影响

doi:10.7506/spkx1002-6630-20200210-084

食品科学 ›› 2021, Vol. 42 ›› Issue (5): 77-83.doi: 10.7506/spkx1002-6630-20200210-084

高静水压和热处理对荞麦蛋白功能性质的影响

周一鸣，杜丽娜，李云龙，周小理，陈智东

（1.上海应用技术大学香料香精技术与工程学院，上海 201418；2.山西省农业科学院农产品加工研究所，山西太原 030031）

出版日期:2021-03-15 发布日期:2021-03-29
基金资助:
国家自然科学基金面上项目（31871805）；国家自然科学基金青年科学基金项目（31501437）；现代农业产业技术体系建设专项（CARS-07-E-2）

Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein

ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong

(1. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China;2. Institute of Agro-products Processing Science and Technology, Shanxi Academy of Agricultural Sciences, Taiyuan 030031, China)

Online:2021-03-15 Published:2021-03-29

摘要/Abstract

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营养和感官品质破坏较小等多种优势。本实验通过HHP处理与传统热处理法（heat treatment，HT）处理荞麦蛋白（buckwheat protein，BWP），并测定BWP溶解性、起泡性和乳化性等性质，此外通过BWP羰基含量、巯基含量和表面疏水性测定以及傅里叶变换红外光谱分析，研究不同加工处理方式对BWP功能性质的影响。结果表明：随着HHP处理压力的增加，BWP的羰基含量、表面疏水性显著升高（P＜0.05），而巯基含量显著降低（P＜0.05）；在500 MPa、30 min时，BWP乳化性、起泡性均达到最大值（67.3 m2/g和91.5%），较空白对照组（未经HHP处理）分别提高33.0%、16.1%，较HT处理组分别提高61.5%、52.8%。傅里叶变换红外光谱结果表明，HHP处理后BWP的α-螺旋和β-折叠相对含量减少，β-转角和无规卷曲相对含量增加。经相关性分析发现，BWP的溶解性、乳化性、起泡性、羰基含量与巯基含量之间均存在相关性。其中，BWP的乳化性与起泡性、表面疏水性呈极显著正相关（P＜0.01），并且与巯基含量呈极显著负相关（P＜0.01）。综上，HHP处理可以改变BWP的功能性质。可为进一步研究BWP在功能食品的应用提供理论和实验依据。

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 nutritional and sensory quality of foods. To study the effect of different food processing methods on the functional properties of buckwheat protein (BWP), the solubility, foaming and emulsifying properties of BWP were determined along with its carbonyl content, sulfhydryl content, surface hydrophobicity and Fourier transform infrared spectroscopy (FTIR) analysis after being treated by HHP or heat treatment (HT). The results showed that with the increase in HHP treatment pressure, the carbonyl content and surface hydrophobicity of BWP increased significantly (P < 0.05), while the sulfhydryl content decreased significantly (P < 0.05); the emulsifying and foaming capacities reached the maximum values (67.3 m2/g and 91.5%) at 500 MPa, which were 33.0% and 16.1%, 61.5% and 52.8% higher than those of the control group (without HHP treatment) and the HT group, respectively. The results of FTIR showed that the contents of α-helix and β-fold decreased, while the contents of β-turn and random coil increased after HHP treatment. Moreover, obvious correlations were found between the solubility, emulsifying capacity, foaming capacity, carbonyl content and sulphydryl content of BWP. Notably, the emulsifying capacity was significantly positively correlated with foaming capacity and surface hydrophobicity (P < 0.01), but significantly negatively correlated with sulfhydryl content (P < 0.01). It can be seen that HHP treatment can change the functional properties of BWP. This study provides a theoretical and experimental basis for further studies on the application of BWP in functional foods.

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

中图分类号:

TS210.1

周一鸣，杜丽娜，李云龙，周小理，陈智东. 高静水压和热处理对荞麦蛋白功能性质的影响[J]. 食品科学, 2021, 42(5): 77-83.

ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong. Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein[J]. FOOD SCIENCE, 2021, 42(5): 77-83.

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高静水压和热处理对荞麦蛋白功能性质的影响

Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein

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