摘要
本研究对微波处理下米糠蛋白的结构及功能性变化进行研究,结果表明:随着微波强度增大,α-螺旋和β-转角结构含量先降低后增加,无规卷曲结构含量呈相反变化,而β-折叠结构含量总体降低;反式-扭曲-反式和扭曲-扭曲-扭曲模式含量先增大后降低,扭曲-扭曲-反式振动模式含量先减少后增加。微波处理对酪氨酸的分布状态影响较弱,而色氨酸低微波功率处理下呈"暴露态",高微波功率处理下呈"包埋态"。微波处理后米糠蛋白的溶解性、乳化性、起泡性均有所增大,但在高功率呈降低趋势。
Effect of microwave treatment on structural and functional properties of rice bran protein was investigated in this study. Results showed that with the increasing of microwave intensity,the content of α-helix and β-sheet decreased firstly and then increased,while the changing tendency of random structure was opposite,β-turn structure generally decreased. The content of trans-gauche-trans and gauche-gauche-gauche vibration mode both increased firstly and then decreased while the content of gauche-gauche-trans vibration mode decreased firstly and then increased with the increasing of microwave intensity. In addition,microwave treatment showed little impact on the distribution state of tyrosine. However,tryptophan tend to ＂exposure＂under low microwave intensity but ＂buried＂under higher intensity. The solubility,emulsification,emulsification stability,foaming ability of microwave treated rice bran protein increased,but decreased under high intensity.
出处
《天然产物研究与开发》
CAS
CSCD
北大核心
2015年第5期774-779,784,共7页
Natural Product Research and Development
基金
国家自然科学基金(41101526)
黑龙江省教育厅科学技术项目(12531446)
黑龙江八一农垦大学研究生创新项目(YJSCX2014-Y50)
关键词
微波处理
米糠蛋白
结构
功能性
microwave treatment
rlce bran protein
structure
functional properties
