脱酚和碱处理对豌豆分离蛋白基本性质的影响

doi:10.7506/spkx1002-6630-201323001

食品科学 ›› 2013, Vol. 34 ›› Issue (23): 1-5.doi: 10.7506/spkx1002-6630-201323001

• 基础研究 • 下一篇

脱酚和碱处理对豌豆分离蛋白基本性质的影响

蒋将1，朱波1，刘元法1,*，熊幼翎2

1.江南大学食品学院，江苏无锡 214122；2.肯塔基大学动物与食品科学系，列克星顿 40546，美国

收稿日期:2013-09-01 修回日期:2013-10-29 出版日期:2013-12-15 发布日期:2014-01-03
通讯作者: 刘元法 E-mail:foodscilyf@163.com
基金资助:
国家自然科学基金项目(30471225)；“十二五”国家科技支撑计划项目(2012BAD28B04)

Functional Properties of Pea Protein Isolate Subjected to Phenol Removal and Alkali Treatment

JIANG Jiang1，ZHU Bo1，LIU Yuan-fa1,*，XIONG You-ling L.2

1. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China；
2. Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, USA

Received:2013-09-01 Revised:2013-10-29 Online:2013-12-15 Published:2014-01-03
Contact: LIU Yuan-fa E-mail:foodscilyf@163.com

摘要/Abstract

摘要：

以脱脂豌豆粉为原料，采用甲醇和丙酮连续提取法进行脱酚处理后提取出豌豆分离蛋白，再对其进行碱处理，探讨豌豆分离蛋白基本性质(粒径、溶解度和乳化特性)的变化，并通过氨基酸组成和凝胶电泳初步分析蛋白质结构的变化。结果表明：豌豆中主要含有的酚酸是龙胆酸、水杨酸、香豆酸和阿魏酸；脱酚和碱处理的豌豆分离蛋白平均粒径减小，溶解度增加，形成的乳化液贮藏稳定性较好；脱酚处理不会破坏蛋白质的氨基酸组成，多酚提取物中的蛋白质含有较多含侧链氨基的精氨酸，以及含巯基的半胱氨酸，蛋白质的亚基发生了一定的变化。故豌豆分离蛋白经脱酚和碱处理后，功能性质均会得到显著的改善；且与脱酚处理相比，碱处理对豌豆分离蛋白的基本性质的改善更显著。

关键词: 豌豆分离蛋白, 脱酚处理, 碱处理, 功能性质

Abstract:

Pea protein isolate (PPI) was prepared from defatted pea flour by sequential treatment with methanol followed by
acetone and then subjected to alkali treatment. The effects of phenol removal (with methanol/acetone extraction) and alkali
treatment at pH 12 on the particle size, solubility and emulsifying properties of PPI were investigated. The amino acid profile
and protein subunit changes were examined to elucidate the relationship between protein structure and functionality. Gentisic
acid, hydroxybenzoic acid, coumaric acid and ferulic acid were identified using HPLC with phenolic compound standards.
Decreased protein particle size and improved solubility and emulsifying properties were observed in PPI after both treatments.
These processes also selectively removed some polypetides rich in arginine and cysteine. However, alkali treatment
was more effective to improve protein functionality than phenol removal.

Key words: pea protein isolate, phenol removal, alkali treatment, functionality

中图分类号:

TS229

蒋将1，朱波1，刘元法1,*，熊幼翎2. 脱酚和碱处理对豌豆分离蛋白基本性质的影响[J]. 食品科学, 2013, 34(23): 1-5.

JIANG Jiang1，ZHU Bo1，LIU Yuan-fa1,*，XIONG You-ling L.2. Functional Properties of Pea Protein Isolate Subjected to Phenol Removal and Alkali Treatment[J]. FOOD SCIENCE, 2013, 34(23): 1-5.

参考文献

[1] T?M?SK?ZI S, LáSZTITY R, HARASZI R, et al. Isolation and study of the functional properties of pea proteins[J]. Die Nahrung, 2001, 45(5): 399-401.

[2] 郭兴凤, 莫重文. 豌豆蛋白粉的制取研究[J]. 郑州粮油学院学报, 1995, 16(3): 70-73.

[3] 李宝艳, 万端极. 超滤膜法制备豌豆蛋白的工艺[J]. 食品研究与开发, 2010, 31(10): 75-77.

[4] CSERHALMI Z, CZUKOR B, GAJZáGó S I. Emulsifying properties, surface hydrophobicity and thermal denaturation of pea protein fractions[J]. Acta Alimentaria, 1998, 27(4): 357-363.

[5] HOROWITZ R M, BRUNO G. Taste and structure in phenolic glycosides[J]. J Agric Food Chem, 1969, 17(4):696-700.

[6] SINGLETON V L, KRATZER F H. Toxicity and related physiological activity of phenolic substances of plant origin[J]. J Agric Food Chem, 1969, 17(3): 497-512.

[7] 陈红惠, 吕静, 彭郦等.雪莲果叶中多酚的提取工艺研究[J]. 食品科学, 2009, 30(2): 88-91.

[8] JONGBERG S, LUND M N, WATERHOUS A L, et al. 4-Methylcatechol inhibits protein oxidation in meat but not disulfide formation[J]. J Agric Food Chem, 2011, 59(8): 10329-10335.

[9] TSAI P J, SHE C H. Significance of phenol-protein interactions in modifying the antioxidant capacity of peas[J]. J Agric Food Chem, 2006, 54(22): 8491-8494.

[10] AGBOOLA S O, MOFOLASAYO O A, WATTS B M, et al. Functional properties of yellow field pea (Pisum sativum L.) seed flours and the vitro bioactive properties of their polyphenols[J]. Food Research International, 2010, 43(2): 582-588.

[11] RAMIREZ-SUAREZ J C, XIONG Y L. Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures[J]. Meat Science, 2003, 65(2): 899-907.

[12] 蒋将. pH偏移处理诱导熔球态大豆蛋白的结构变化及功能性质的改善[D].无锡: 江南大学, 2011.

[13] MICHALSKA A. Antioxidant contents and antioxidative properties of traditional rye breads[J]. J Agric Food Chem, 2007, 55(3): 734-740.

[14] 朱波. 三种不同脂肪酸组成的油脂乳化液的理化性质研究[J]. 食品工业科技, 2013, 14(1): 103-107.

[15] LIU G, XIONG Y L. Electrophoretic pattern, thermal denaturation, and in vitro digestibility of oxidized myosin[J]. J Agric Food Chem, 2000, 48(3): 624-630.

[16] MENDEZ J, LOJO M I. Phenolic and indole constituents of edible peas[J]. J Food Sci, 1971, 36(6):871-872.

[17] SOSULSKI F W, DABROWSKI K J. Composition of free and hydrolyzable phenolic acids in the flours and hulls of ten legume species[J]. J Agric Food Chem, 1984, 32(1): 131-133.

[18] SIEBERT K J, TROUKHANOVA N V and LYNN P Y. Nature of polyphenol-protein interactions[J]. J Agric Food Chem, 1996, 44(1): 80-85.

脱酚和碱处理对豌豆分离蛋白基本性质的影响

Functional Properties of Pea Protein Isolate Subjected to Phenol Removal and Alkali Treatment

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

[1]	张启月，张士凯，郗良卿，杜海云，吴澎. 不同提取方法对樱桃酒渣水溶性膳食纤维结构、理化与功能性质的影响[J]. 食品科学, 2021, 42(7): 98-105.
[2]	闫世长，徐静雯，武利春，孙禹凡，齐宝坤，李杨. 超声复合碱处理对大豆分离蛋白乳化性影响及其对表没食子儿茶素没食子酸酯保护作用[J]. 食品科学, 2021, 42(7): 134-141.
[3]	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.
[4]	吴晓娟，王晓婵，张佳妮，沈佳丽，李依，金曼芹，吴伟. pH值碱性偏移结合热处理对米糠蛋白结构和功能性质的影响[J]. 食品科学, 2021, 42(4): 23-30.
[5]	陈盛楠，刘玉茜，刘梦肴，孙冀萱，杨瑞. 橙皮素与铁蛋白的共价相互作用及其对铁蛋白理化性质的影响[J]. 食品科学, 2021, 42(18): 1-6.
[6]	陈卫军，刘东红，李云成，孟凡冰，刘达玉. 制备方法对乳清分离蛋白-绿原酸共价接枝物结构和功能性质的影响[J]. 食品科学, 2021, 42(13): 43-50.
[7]	王娜，吴长玲，陈凡凡，李杨，滕飞. 高压均质对大豆分离蛋白-大豆异黄酮相互作用及其复合物功能性质的影响[J]. 食品科学, 2020, 41(19): 146-153.
[8]	杜琛，尹欢欢，赵城彬，许秀颖，曹勇，吴玉柱，张浩，刘景圣. 超声处理对红豆蛋白-叶黄素复合物结构和功能性质的影响[J]. 食品科学, 2020, 41(11): 104-112.
[9]	尤翔宇，黄慧敏，吴晓娟，吴伟. 过氧自由基氧化对米糠蛋白结构和功能性质的影响[J]. 食品科学, 2019, 40(4): 34-41.
[10]	韩文芳，林亲录，赵思明，梅冬旭，杨琪琪，李江涛. 淀粉中间级分的研究进展[J]. 食品科学, 2019, 40(23): 277-282.
[11]	张舒，王长远,，盛亚男，冯玉超，富天昕，李雪. 加工方式对绿豆蛋白亚基和功能性质的影响[J]. 食品科学, 2019, 40(19): 113-119.
[12]	赵城彬，尹欢欢，刘景圣，许秀颖，张浩，吴玉柱，曹勇，齐宝坤，吴非. 超声-转谷氨酰胺酶改善红豆蛋白功能性质及结构[J]. 食品科学, 2019, 40(19): 120-127.
[13]	姚文俊，周磊，付珊琳，钟俊桢，刘成梅. 添加顺序对β-乳球蛋白与EGCG及葡萄糖三元复合物结构和功能的影响[J]. 食品科学, 2019, 40(14): 41-47.
[14]	周麟依，孙玉凤，吴非. 丙二醛氧化对米糠蛋白结构及功能性质的影响[J]. 食品科学, 2019, 40(12): 98-107.
[15]	易甜，崔文文，王明锐，姚晶晶. 锦橙皮渣膳食纤维微粉化及其功能特性分析[J]. 食品科学, 2019, 40(10): 8-14.