食品科学

• 基础研究 • 上一篇    下一篇

采用微射流处理改变番茄籽分离蛋白的理化性质及结构

白 雪1,张 彬1,*,邓丹雯1,赵 强2,罗家星3,肖义波1   

  1. 1.南昌大学中德食品工程中心,江西 南昌 330047;2.南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047;
    3.金佳谷物股份有限公司樟树油厂,江西 樟树 331200
  • 出版日期:2015-05-15 发布日期:2015-05-11

Changes in Functional Properties and Structure of Tomato Seed Protein Isolate after Microfluidization Treatment

BAI Xue1, ZHANG Bin1,*, DENG Danwen1, ZHAO Qiang2, LUO Jiaxing3, XIAO Yibo1   

  1. 1. Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China;
    2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;
    3. Zhangshu Oil Factory of Jiangxi Jinjia Grains Co. Ltd., Zhangshu 331200, China
  • Online:2015-05-15 Published:2015-05-11

摘要:

碱溶酸沉法所制备的番茄籽分离蛋白,其溶解性等功能性质较差。以番茄籽分离蛋白为原料,研究微射流均质对其功能性质及结构的影响。结果表明:微射流均质过程中番茄籽分离蛋白的结构变化与其功能性质的改变存在关联。微射流均质提高了番茄籽分离蛋白的溶解性、乳化性及乳化稳定性;均质后的番茄籽蛋白粒径更小,分布更均匀;暴露巯基和总巯基含量减少;分子内部疏水基团暴露,表面疏水性提高;蛋白晶体结构变化不大;蛋白质的二级结构发生了变化,α-螺旋、无规卷曲、β-转角均减少,而β-折叠增加。这些变化说明,微射流均质处理使蛋白分子发生了伸展或折叠,从而改变其功能性质。

关键词: 番茄籽分离蛋白, 微射流处理, 功能性质, 结构

Abstract:

Functional properties of tomato seed protein isolate (TSPI) prepared by alkali extraction and acid precipitation
are not as good as desired. The effect of high-pressure microfluidization treatment on functional properties and structure of
TSPI was studied. The results indicated that the changes in functional properties of TSPI might be related to the changes in
its structure. The solubility and emulsifying ability of TSPI were improved after microfluidization treatment; the diameter
of protein particles became smaller and the particle size distribution became more uniform; the exposed sulfhydryl and total
sulfhydryl contents were decreased; some intramolecular hydrophobic groups were exposed and the surface hydrophobicity
was improved; the changes of crystal structure were small; the secondary structures of TSPI were changed, that is, the
contents of α-helix, random coil and β-turn were decreased while the content of β-sheet was increased. These changes
revealed that the protein molecules were spread or folded after microfluidization treatment and thus the functional properties
were changed.

Key words: tomato seed protein isolate, microfluidization treatment, functional properties, structure

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