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

doi:10.7506/spkx1002-6630-20191223-273

食品科学 ›› 2021, Vol. 42 ›› Issue (4): 23-30.doi: 10.7506/spkx1002-6630-20191223-273

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

吴晓娟，王晓婵，张佳妮，沈佳丽，李依，金曼芹，吴伟

（中南林业科技大学食品科学与工程学院稻谷及副产物深加工国家工程实验室，湖南?长沙 410004）

出版日期:2021-02-25 发布日期:2021-02-25
基金资助:
国家自然科学基金面上项目（31771918）；湖南省教育厅科研项目

Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein

WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei

(National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China)

Online:2021-02-25 Published:2021-02-25

摘要/Abstract

摘要： 研究pH值碱性偏移（pH 11）结合热处理（50、60 ℃）对米糠蛋白结构和功能性质的影响。结果表明，pH值碱性偏移促使米糠蛋白二级结构由有序向无序转化，pH值碱性偏移结合热处理使得米糠蛋白二级结构呈现折叠-去折叠-复折叠的复杂变化，并伴随巯基氧化。pH值碱性偏移促使米糠蛋白展开，随着处理时间的延长，米糠蛋白重新聚集，热处理会加剧聚集程度。pH值碱性偏移使得米糠蛋白持水性、起泡性、泡沫稳定性、乳化性和乳化稳定性显著下降，仅持油性显著改善；随着处理时间的延长，米糠蛋白持水性、起泡性、乳化性和乳化稳定性逐渐上升，其中乳化性上升幅度最大。pH值碱性偏移结合热处理可显著改善米糠蛋白的持水性、起泡性、泡沫稳定性和乳化稳定性，同时也会降低米糠蛋白的持油性和乳化性。

关键词: 米糠蛋白；pH值碱性偏移；热处理；结构；功能性质

Abstract: The effects of alkaline pH-shifting (pH 11) combined with heat treatment (50 and 60 ℃) on the structural and functional properties of rice bran protein were investigated. The results indicated that the secondary structures of rice bran protein were transformed from an ordered state to a disordered one by alkaline pH-shifting treatment. Alkaline pH-shifting combined with heat treatment led to complex changes in the protein’s secondary structures from folding to unfolding to refolding, which was accompanied by oxidation of sulfhydryl groups. Alkaline pH-shifting treatment resulted in unfolding of rice bran protein. As the treatment time increased, the protein re-aggregated, which was aggravated by heat treatment. Alkaline pH-shifting treatment resulted in a significant decrease in the water-holding capacity, foaming capacity, foam stability, emulsifying activity, and emulsion stability of rice bran protein, but a significant improvement in the oil-holding capacity. As the treatment time increased, the water-holding capacity, foaming stability, emulsifying activity, and emulsion stability gradually increased, with the emulsifying activity showing the most significant increase. Alkaline pH-shifting combined with heat treatment could significantly improve the water-holding capacity, foaming capacity, foam stability and emulsion stability of rice bran protein while reducing its oil-holding capacity and emulsifying capacity.

Key words: rice bran protein; alkaline pH-shifting; heat treatment; structure; functional properties

中图分类号:

TS201.2

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.

WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein[J]. FOOD SCIENCE, 2021, 42(4): 23-30.

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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

Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein

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