超高压和加热处理对菜籽蛋白功能性质和结构的影响研究
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摘要
研究了超高压(200、400、600 MPa)和加热处理(60、80、100℃)对菜籽蛋白溶解性、乳化性、起泡性、持水性、持油性和结构的影响。结果表明:碱性条件下,超高压处理可以提高溶解性,而加热处理会降低溶解性;超高压及加热处理对菜籽蛋白乳化稳定性影响无规律,但整体呈改善作用;超高压处理对菜籽蛋白的起泡性有促进作用,加热处理对泡沫稳定性有促进作用;与对照组相比,100℃加热处理的菜籽蛋白持水力提高了144. 67%,600 MPa处理的菜籽蛋白持油力提高了201. 81%; 100℃加热处理的菜籽蛋白二级结构变化最显著(P <0. 05)。研究认为,超高压和加热处理都能在一定程度上改善菜籽蛋白的功能性质。
The effects of ultra-high pressure (200,400,600 MPa) and heat (60,80,100 ℃) treatments on solubility,emulsification property,foaming property,water and oil holding capacities and structure of rapeseed protein were investigated. The results showed that under alkaline condition,ultra-high pressure treatment improved solubility,while heat treatment reduced solubility. The effect of ultra-high pressure and heat treatment had no regulation on the emulsion stability of rapeseed protein,but over all improved the emulsion stability. Ultra-high pressure and heat treatments promoted the foaming property of rapeseed protein,and heat treatment promoted the foam stability. Compared with control group,the water holding capacity of rapeseed protein treated at 100 ℃ increased by 144. 67%,and the oil holding capacity of rapeseed protein treated at 600 MPa increased by 201. 81%. The change of secondary structure of rapeseed protein heated at 100 ℃ was the most significant (P < 0. 05). It concluded that both ultra-high pressure and heat treatments could improve the functional properties of rapeseed protein to some extent.
The effects of ultra-high pressure (200,400,600 MPa) and heat (60,80,100 ℃) treatments on solubility,emulsification property,foaming property,water and oil holding capacities and structure of rapeseed protein were investigated. The results showed that under alkaline condition,ultra-high pressure treatment improved solubility,while heat treatment reduced solubility. The effect of ultra-high pressure and heat treatment had no regulation on the emulsion stability of rapeseed protein,but over all improved the emulsion stability. Ultra-high pressure and heat treatments promoted the foaming property of rapeseed protein,and heat treatment promoted the foam stability. Compared with control group,the water holding capacity of rapeseed protein treated at 100 ℃ increased by 144. 67%,and the oil holding capacity of rapeseed protein treated at 600 MPa increased by 201. 81%. The change of secondary structure of rapeseed protein heated at 100 ℃ was the most significant (P < 0. 05). It concluded that both ultra-high pressure and heat treatments could improve the functional properties of rapeseed protein to some extent.
引文
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[3]HE R,ALASHI A,MALOMO S A,et al.Antihypertensive and free radical scavenging properties of enzymatic rapeseed protein hydrolysates[J].Food Chem,2013,141(1):153-159.
[4]LARRC,MULDER W R,SNCHEZ-VIOQUE R,et al.Characterisation and foaming properties of hydrolysates derived from rapeseed isolate[J].Colloids Surf B Biointerf,2006,49(1):40-48.
[5]SCHLOSS A C,WILLIAMS D M,REGAN L J.Proteinbased hydrogels for tissue engineering[M]//Proteinbased engineered nanostructures.Switzerland:Springer International Publishing,2016:167-177.
[6]ZHANG C,WANG Z G,LI Y,et al.The preparation and physiochemical characterization of rapeseed protein hydrolysate-chitosan composite films[J].Food Chem,2019,272:696-701.
[7]JI L,XUE Y,ZHANG T,et al.The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels[J].Food Hydrocoll,2017,63:77-84.
[8]WANG Z,JU X,HE R,et al.The effect of rapeseed protein structural modification on microstructural properties of peptide microcapsules[J].Food Bioprocess Technol,2015,8(6):1305-1318.
[9]陈霞,莫新迎,韩丹,等.不同蛋白质含量的同品种大麦中热稳定蛋白质及泡沫蛋白质的变化[J].大连工业大学学报,2011,30(2):113-116.
[10]MALOMO S A,HE R,ALUKO R E.Structural and functional properties of hemp seed protein products[J].JFood Sci,2014,79(8):1512-1521.
[11]孙颜君,李志刚,莫蓓红,等.超高压处理对浓缩乳清蛋白80加工性质和蛋白结构的影响[J].食品工业科技,2015,36(12):78-82,86.
[12]ARZENI C,MARTNEZ K,ZEMA P,et al.Comparative study of high intensity ultrasound effects on food proteins functionality[J].J Food Eng,2012,108(3):463-472.
[13]任志辉,王卫国,冯世坤.热处理与超微粉碎对脱皮菜籽粕功能特性的影响[J].饲料工业,2015,36(23):11-16.
[14]周小理,侍荣华,周一鸣,等.热处理方式对苦荞蛋白功能特性的影响[J].农业工程学报,2018,34(9):292-298.
[15]乔一腾,司玉慧,盖国胜,等.超微粉碎对大豆分离蛋白功能性质的影响[J].中国食品学报,2012,12(9):57-61.
[16]马楠.三种不同处理工艺对米糠蛋白功能特性的影响研究[D].黑龙江大庆:黑龙江八一农垦大学,2018.
[17]简俊丽,毛丽娟,何晓叶,等.超高压对β-乳球蛋白结构的影响[J].中国食品学报,2017,17(6):13-23.
[18]LI H,ZHU K,ZHOU H,et al.Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula[J].Food Chem,2012,132(2):808-814.