超声联合pH值偏移处理对马铃薯蛋白功能和结构特性的影响及相关性分析

doi:10.7506/spkx1002-6630-20241212-096

食品科学 ›› 2025, Vol. 46 ›› Issue (12): 258-266.doi: 10.7506/spkx1002-6630-20241212-096

超声联合pH值偏移处理对马铃薯蛋白功能和结构特性的影响及相关性分析

陈卓，陈会民，李倩文，窦小雪，陈树兴

（1.河南科技大学食品与生物工程学院，河南?洛阳 471023；2.中原食品实验室，河南?漯河 462333；3.洛阳市农产品安全认证中心，河南?洛阳 471026；4.漯河食品工程职业大学，河南?漯河 462333）

出版日期:2025-06-25 发布日期:2025-05-23
基金资助:
“十四五”国家重点研发计划重点专项（2023YFF1104505-5）

Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them

CHEN Zhuo, CHEN Huimin, LI Qianwen, DOU Xiaoxue, CHEN Shuxing

(1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; 2. Food Laboratory of Zhongyuan, Luohe 462333, China; 3. Luoyang Agricultural Product Safety Certification Center, Luoyang 471026, China; 4. Luohe Food Engineering Vocational University, Luohe 462333, China)

Online:2025-06-25 Published:2025-05-23

摘要/Abstract

摘要： 为改善马铃薯蛋白（potato proteins，PP）的功能特性，探究不同超声功率（0、200、300、400、500、600 W）联合pH值偏移处理20 min对PP的改性效果。本研究通过测定溶解性、乳化及起泡特性、粒径、ζ-电位、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、傅里叶变换红外光谱、荧光光谱、游离巯基以及表面疏水性等多项指标，分析改性马铃薯蛋白功能及结构特性的变化，并进行相关性分析。结果表明，与未处理PP相比，pH 12偏移结合500 W超声处理条件下，PP的溶解度由24.84%上升至90.74%，乳化活性、起泡性分别提升86.37%和31.24%。此时，PP的分子结构也发生明显改变，平均粒径由452.05 nm降低至89.63 nm，ζ-电位由－24.64 mV下降至－32.57 mV，二级结构中α-螺旋含量降低，β-折叠含量上升，游离巯基含量和表面疏水性显著增加（P＜0.05）。此外，相关性分析表明，粒径、浊度及ζ-电位与溶解性、乳化及起泡性呈负相关，游离巯基和表面疏水性与溶解性、乳化性及起泡性呈正相关。综上，超声联合pH值偏移处理有利于改善PP的功能特性，扩大其在食品行业的应用范围。

关键词: 马铃薯蛋白；超声联合pH值偏移处理；功能特性；结构变化；相关性分析

Abstract: To enhance the functional properties of potato proteins (PP), this study investigated the effect of different ultrasonic treatments (at 0, 200, 300, 400, 500, and 600 W for 20 min) combined with pH shift on modifying the functional and structural properties of PP. Changes in the functional and structural properties of PP after modification were examined in terms of solubility, emulsifying and foaming properties, particle size, ζ-potential, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) patterns, Fourier transform infrared spectra (FTIR), fluorescence spectra, free sulfhydryl content, and surface hydrophobicity, and the correlation between functional and structural properties was analyzed. The results showed that the solubility of PP increased from 24.84% to 90.74% after pH shift to pH 12 in combination with 500 W ultrasonic treatment. Moreover, the emulsifying activity index (EAI) was enhanced by 86.37%, and the foaming capacity (FA) by 31.24%. Additionally, notable alterations in the molecular structure were observed accompanied by a decrease in the average particle size from 452.05 to 89.63 nm and a reduction in the ζ-potential value from −24.64 to −32.57 mV. The secondary structure analysis showed that the α-helix content decreased while the β-sheet content increased. The free sulfhydryl content and surface hydrophobicity significantly rose (P < 0.05). The results of correlation analysis showed that the solubility, emulsifying and foaming properties were negatively correlated with the particle size, turbidity and ζ-potential but positively correlated with the free sulfhydryl content and surface hydrophobicity. In conclusion, ultrasonic treatment combined with pH shift can improve the functional properties of PP, thereby expanding its score of application in the food industry.

Key words: potato protein; ultrasonic treatment combined with pH shift; functional properties; structural changes; correlation analysis

中图分类号:

TS215

陈卓，陈会民，李倩文，窦小雪，陈树兴. 超声联合pH值偏移处理对马铃薯蛋白功能和结构特性的影响及相关性分析[J]. 食品科学, 2025, 46(12): 258-266.

CHEN Zhuo, CHEN Huimin, LI Qianwen, DOU Xiaoxue, CHEN Shuxing. Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them[J]. FOOD SCIENCE, 2025, 46(12): 258-266.

[1]	陈卓陈会民李倩文窦小雪陈树兴. 超声联合pH偏移处理对马铃薯蛋白功能和结构的影响及相关性分析[J]. 食品科学, 0, (): 0-0.
[2]	李书国李亭何欢歌鲁航. 基于Fe3O4@AuNPs/MWCNTs-COOH纳米免疫传感器快速测定水产品的呋喃它酮代谢产物[J]. 食品科学, 0, (): 0-0.
[3]	程新艳，宋兵芳，柳宁，田文茂，尹燕，李永才，毕阳，王毅. 二乙基二硫代氨基甲酸钠通过抑制超氧化物歧化酶延缓马铃薯块茎愈伤组织的形成[J]. 食品科学, 2024, 45(23): 1-7.
[4]	程新艳宋兵芳柳宁田文茂尹燕李永才毕阳王毅. 二乙基二硫代氨基甲酸钠通过抑制SOD延缓了马铃薯块茎愈伤组织的形成[J]. 食品科学, 0, (): 0-0.
[5]	柳宁尹燕徐晓斌宋兵芳程新艳王毅毕阳. 水杨酸调控活性氧稳态维持马铃薯愈伤早期的细胞膜完整性[J]. 食品科学, 0, (): 0-0.
[6]	柳宁, 尹燕, 徐晓斌, 宋兵芳, 程新艳, 王毅, 毕阳. 水杨酸调控活性氧稳态维持马铃薯愈伤早期的细胞膜完整性[J]. 食品科学, 2024, 45(15): 222-228.
[7]	高琦，段文瀚，彭雪，王宁，卢雅婷，张倩，薛友林. 不同富硒方式对甘薯叶蛋白抗氧化活性的影响[J]. 食品科学, 2024, 45(9): 29-35.
[8]	陈佳妮罗耀华孔慧丁可葛帅丁胜华. 热激处理对鲜切百合鳞茎片贮藏品质的影响[J]. 食品科学, 0, (): 0-0.
[9]	高琦段文瀚彭雪王宁卢雅婷张倩薛友林. 不同富硒方式对甘薯叶蛋白抗氧化活性的影响[J]. 食品科学, 0, (): 0-0.
[10]	郭林鸽，殷勇，于慧春，袁云霞. 基于Fisher判别分析可分性信息融合的马铃薯VC含量高光谱检测方法[J]. 食品科学, 2024, 45(7): 164-171.
[11]	王智珍李文钊李玉爽路晓徐艳朋张亚旭刘馨阳阮美娟. 不同预处理方式对抑制再制薯条吸油特性的影响[J]. 食品科学, 0, (): 0-0.
[12]	王智珍，李文钊，李玉爽，路晓，徐艳朋，张亚旭，刘馨阳，阮美娟. 不同预处理方式对抑制再制薯条吸油特性的影响[J]. 食品科学, 2024, 45(6): 208-215.
[13]	赖灯妮朱向荣李涛张群彭清辉. 烹饪方式对紫色马铃薯营养成分及生物活性成分的影响[J]. 食品科学, 0, (): 0-0.
[14]	赖灯妮，朱向荣，李涛，张群，彭清辉. 加热方式对紫色马铃薯营养成分及抗氧化活性的影响[J]. 食品科学, 2023, 44(20): 245-251.
[15]	黄优生陆静楠李明宇李昌申明月谢明勇. 油炸工艺对薯条中丙烯酰胺和5-羟甲基糠醛形成的影响[J]. 食品科学, 0, (): 0-0.

超声联合pH值偏移处理对马铃薯蛋白功能和结构特性的影响及相关性分析

Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价