黑米蛋白的功能与结构性质
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摘要
以黑米为原料,通过碱提酸沉法提取黑米蛋白,并与大豆分离蛋白进行对比,研究该蛋白的功能与结构性质。研究结果表明,黑米蛋白与大豆分离蛋白的功能性质具有显著的差异,具体表现为:黑米蛋白的乳化稳定性与持油性高于大豆分离蛋白,而黑米蛋白的溶解性、乳化性、起泡性、起泡稳定性与持水性均低于大豆分离蛋白。此外,黑米蛋白的变性温度为87.35℃。采用红外光谱法对黑米蛋白特征官能团进行测定,得出羰基、氨基及羧基等特征官能团。二级结构测定结果表明黑米蛋白中α-螺旋含量为5.15%,β-折叠含量为40.65%,β-转角含量为21.70%,无规则卷曲含量为32.40%。
The components of main black rice protein isolates were extracted from black rice powder by alkali-soluble acid-precipitation method,and compared with soybean protein isolates to study their functional and structural properties. The results showed that the functional properties of black rice protein isolates and soy protein isolates were significantly different,as the emulsion stability and oil holding capacity of black rice protein isolates were higher than that of soy protein isolates. In comparison,the solubility,emulsibility,emulsion stability,foamability,foaming stability,and water holding capacity of black rice protein isolates were lower. In addition,the denaturation temperature of black rice protein isolates was 87.35 ℃. The characteristic functional groups of black rice protein isolates were determined by infrared spectroscopy,and the functional groups such as carbonyl,amino and carboxyl groups were detected. The secondary structure of black rice protein isolates consisted of 5.15% α-helix,40.65% β-sheet,21.70%β-turn,and 32.40% random coil.
The components of main black rice protein isolates were extracted from black rice powder by alkali-soluble acid-precipitation method,and compared with soybean protein isolates to study their functional and structural properties. The results showed that the functional properties of black rice protein isolates and soy protein isolates were significantly different,as the emulsion stability and oil holding capacity of black rice protein isolates were higher than that of soy protein isolates. In comparison,the solubility,emulsibility,emulsion stability,foamability,foaming stability,and water holding capacity of black rice protein isolates were lower. In addition,the denaturation temperature of black rice protein isolates was 87.35 ℃. The characteristic functional groups of black rice protein isolates were determined by infrared spectroscopy,and the functional groups such as carbonyl,amino and carboxyl groups were detected. The secondary structure of black rice protein isolates consisted of 5.15% α-helix,40.65% β-sheet,21.70%β-turn,and 32.40% random coil.
引文
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[2]MARTA C M,CECILIO C S,JUAN R P,et al.Interfacial and foaming properties of bovineβ-lactoglobulin-Galactose Maillard conjugates[J].Food Hydrocolloids,2012,27(2):438-447.
[3]NOPPARAT C,KAZUHIRO F.Emulsifying activity of bovineβ-lactoglobulin conjugated with hexoses through the Maillard reaction[J].Colloids and Surfaces A,2014(450):148-155.
[4]陆恒.黑米的营养功效及食用技术对策[J].现代商贸工业,2003(10):50-52.
[5]姜珊珊,王红艳,王乾,等.黑米蛋白提取工艺的优化[J].天然产物研究与开发,2016,28(1):142-146.
[6]DU Meng-xi,XIE Jia-hua,GONG Bin,et al.Extraction,physicochemical characteristics and functional properties of Mung bean protein[J].Food Hydrocolloids,2018,76:131-140.
[7]BI Bin-wei,YANG Hao,FANG Ya-peng,et al.Characterization and emulsifying properties ofβ-lactoglobulin-gum Acacia Seyal conjugates prepared via the Maillard reaction[J].Food Chemistry,2017,214:614-621.
[8]EWELINA Z S,MONIKA K,BARBARA B.Comparison of functional properties of edible insects and protein preparations thereof[J].Food Chemistry,2017,214:614-621.
[9]KAUSHIK P,DOWLING K,MCKNIGHT S,et al.Preparation,characterization and functional properties of flax seed protein isolate[J].Food Chemistry,2016,197:212-220.
[10]TENG Zi,LI Ying,NIU Yu-ge,et al.Cationicβ-lactoglobulin nanoparticles as a bioavailability enhancer:Comparison between ethylenediamine and polyethyleneimine as cationizers[J].Food Chemistry,2014,159:33-342.
[11]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature.1970,227(5259):680-685.
[12]张亚婷.大豆分离蛋白酶解/糖基化接枝复合改性制备微胶囊壁材的研究[D].无锡:江南大学,2015.
[13]李福利,张莉,于国萍.超声波辅助碱法提取黑木耳蛋白质及其性质研究[J].食品安全质量检测学报,2015,6(6):2 092-2 099.
[14]张宁.柠条蛋白质提取的研究[D].天津:天津科技大学,2013.
[15]魏君慧,薛媛,冯莉,等.杏鲍菇分离蛋白和清蛋白的理化及功能性质研究[J].食品科学,2018,39(18):54-60.
[16]熊家艳,邓利玲,范超敏,等.黔江肾豆蛋白质提取工艺优化及其功能性质研究[J].食品科学,2012,33(18):25-31.
[17]王璋,许时婴,江波,等.食品化学[M].第3版.北京:中国轻工业出版社,2003:302-313.
[18]MARIKA H,NASTARAN K,NOREDDINE B,et al.Barley protein concentrates:Extraction,structural and functional properties[J].Food Chemistry,2018,254:367-376.
[19]李露敏,代红发,王报贵,等.樟树籽仁蛋白的组成及功能性质研究[J].食品工业科技,2016,37(3):69-78.
[20]史瑞婕,郭丰铭,董亚楠,等.杏鲍菇蛋白质功能特性研究[J].食品科技,2018,43(2):131-136.
[21]KINSELLA J E.Functional properties of soy protein[J].Journal of the American Oil Chemists Society,1976,56(3):242-249.
[22]MUNDI S,ALUKO R E.Physicochemical and functional properties of kidney bean albumin and globulin protein fractions[J].Food Research International,2012,48(1):299-306.
[23]LIU Yan,ZHAO Guan-li,ZHAO Mou-mei,et al.Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction[J].Food Chemistry.2012,131(3):901-906.
[24]刘婷婷,刘阳,张晶,等.分蘖葱头蛋白提取工艺优化及其基础特性[J].食品科学,2018,39(2):267-272.
[25]黄有如,华欲飞,王晓红.DSC在大豆蛋白功能性质研究中应用[J].粮食与油脂,2003(8):15-17.