3种有机酸在不同pH条件下酸沉处理对米糠蛋白结构的影响

摘要/Abstract

摘要： 以传统碱溶酸沉制备米糠蛋白所用的盐酸为对照，采用酒石酸、苹果酸、柠檬酸三种有机酸分别在pH 4.0、3.5、3.0、2.0条件下酸沉制备米糠蛋白，研究有机酸酸沉对米糠蛋白结构的影响。结果表明，同种有机酸在不同pH条件下酸沉，当酸沉pH值下降时，米糠蛋白总巯基和α-螺旋含量无显著变化，游离巯基和无规卷曲含量上升，β-折叠和β-转角含量下降，内源荧光强度和表面疏水性先增加后下降。相比盐酸酸沉，有机酸在相同pH条件下酸沉制备米糠蛋白的总巯基、二级结构组成和表面疏水性无显著差异，但游离巯基含量下降、内源荧光强度升高。分子质量分布、粒径分布及电泳结果表明，较低pH条件下的酸沉可导致米糠蛋白结构发生了部分解离和聚集，但没有形成新的亚基和高分子量聚集体。

关键词: 米糠蛋白, 有机酸, 酸沉, 结构特征

Abstract: Compared with hydrochloric acid used in traditional alkaline-extraction and acid-precipitation method, rice bran protein was prepared by the acid-precipitation at condition of tartaric acid, malic acid, and citric acid at pH of 4.0, 3.5, 3.0, and 2.0, respectively. Effects of acid-precipitation by organic acids on structural characteristics of rice bran protein were investigated. The results indicated that when the same organic acid was used to acid-precipitate at different pH, as acid-precipitation pH value decreased, total sulphydryl and α-helix content of rice bran protein changed insignificantly, free sulphydryl and random coil content gradually increased, β-sheet and β-turn content decreased, intrinsic fluorescence intensity and surface hydrophobicity of rice bran protein firstly increased, then decreased. There was no significant difference in total sulphydryl, secondary structure composition, and surface hydrophobicity of rice bran protein between hydrochloric acid and organic acids acid-precipitation at the same pH. Compared with hydrochloric acid, rice bran protein which acid-precipitation by organic acids had lower free sulphydryl content and higher intrinsic fluorescence intensity. The results of molecular weight distribution, particle size distribution, and electrophoresis indicated that acid-precipitation at low pH resulted in partial dissociation and aggregation of rice bran protein, but not form new subunits and high molecular weight aggregates.

Key words: rice bran protein, organic acid, acid-precipitation, structural characteristics

中图分类号:

TS210.9

吴伟吴晓娟杨滔滔. 3种有机酸在不同pH条件下酸沉处理对米糠蛋白结构的影响[J]. 食品科学, 2018, 39(16): 0-0.

Wei WU. Effects of Acid-precipitation at Different pH by 3 Kind of Organic Acids on the Structure of Rice Bran Protein[J]. FOOD SCIENCE, 2018, 39(16): 0-0.

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