微波联合金属离子对小麦胚芽蛋白功能特性及结构的影响

doi:10.7506/spkx1002-6630-20230710-106

食品科学 ›› 2024, Vol. 45 ›› Issue (5): 217-224.doi: 10.7506/spkx1002-6630-20230710-106

微波联合金属离子对小麦胚芽蛋白功能特性及结构的影响

郭宇，姜城红，杨玉婵，张瑶，王东旭，郭元新

（江苏科技大学粮食学院，江苏省粮食生物加工工程研究中心，江苏镇江 212100）

出版日期:2024-03-15 发布日期:2024-04-03
基金资助:
镇江市重点研发项目（NY2020016）；江苏省2023年研究生创新计划项目（SJCX23_2244）

Effect of Microwave Combined with Metal Ions on the Properties and Structure of Wheat Germ Protein

GUO Yu, JIANG Chenghong, YANG Yuchan, ZHANG Yao, WANG Dongxu, GUO Yuanxin

(Jiangsu Provincial Engineering Research Center of Grain Bioprocessing, School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China)

Online:2024-03-15 Published:2024-04-03

摘要/Abstract

摘要： 以小麦胚芽粉为原料，通过碱溶酸沉法提取小麦胚芽蛋白（wheat germ protein，WGP），采用微波和金属离子联合处理对WGP进行改性，测定改性前后WGP功能特性、结构和分子质量的变化。结果表明，与对照组相比，联合处理改性后的WGP溶解性提高了86.61%，持水力、持油力分别提高了22.86%、82.16%，乳化性、乳化稳定性、起泡性分别提高120.90%、15.64%、116.91%，起泡稳定性相对降低。傅里叶变换红外光谱、扫描电子显微镜和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果显示，联合处理改性后的WGP分子质量未见明显差异，结构更疏松，二级结构向着无序化方向进行，主要表现在β-转角、无规卷曲增加。联合处理对WGP的功能特性改善效果优于微波和金属离子单一处理。微波和金属离子联合处理使WGP具有良好的功能特性，赋予了WGP被开发成新型功能性食品的潜力。

关键词: 小麦胚芽蛋白；微波；金属离子；功能特性；结构

Abstract: Wheat germ protein (WGP) was extracted from wheat germ powder by alkali dissolution and acid precipitation, and WGP was modified by microwave and metal ion treatment. The functional properties, structure, and molecular mass of WGP before and after modification were determined. The results showed that compared with the control group, the solubility of WGP was increased by 86.61% after the combined treatment, the water-holding capacity (WHC) and oil-holding capacity (OHC) were increased by 22.86% and 82.16%, the emulsifying capacity, emulsion stability and foaming capacity were increased by 120.90%, 15.64% and 116.91%, respectively, and the foaming stability was reduced. The results of Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that there was no significant change in the molecular mass of WGP after the combined treatment, while the structure became looser, and the secondary structure exhibited a trend toward a disordered state, mainly manifested as an increase of β-turn and random coil. The combined treatment was superior to either microwave or metal ion treatment alone in improving the functional characteristics of WGP. The combined treatment with microwave and metal ions offers WGP with good functional characteristics, thereby providing WGP the potential to be developed into a new functional food.

Key words: wheat germ protein; microwave; metal ions; functional features; structure

中图分类号:

TS210.9

郭宇，姜城红，杨玉婵，张瑶，王东旭，郭元新. 微波联合金属离子对小麦胚芽蛋白功能特性及结构的影响[J]. 食品科学, 2024, 45(5): 217-224.

GUO Yu, JIANG Chenghong, YANG Yuchan, ZHANG Yao, WANG Dongxu, GUO Yuanxin. Effect of Microwave Combined with Metal Ions on the Properties and Structure of Wheat Germ Protein[J]. FOOD SCIENCE, 2024, 45(5): 217-224.

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微波联合金属离子对小麦胚芽蛋白功能特性及结构的影响

Effect of Microwave Combined with Metal Ions on the Properties and Structure of Wheat Germ Protein

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