摘要
目的:研究挤压处理对豌豆蛋白功能特性及结构的影响,提高豌豆蛋白的功能性质。方法:采用全自动测色色差计对豌豆蛋白挤出物颜色的变化进行分析,用化学分析法对蛋白质的持水性和乳化特性进行测试,用扫描电子显微镜观察豌豆蛋白及其挤出物的微观结构,利用傅里叶变换红外光谱仪分析挤出物的二级结构变化。结果:豌豆蛋白经挤压处理后,颜色无显著差异,产品色泽良好,持水性显著下降(P<0.05),乳化性和乳化稳定性显著增加(P<0.05)。挤压处理后微观结构改变明显,产生蛋白聚集体,结构紧密。挤压处理后无新的特征峰出现,但二级结构各组分之间发生转化,β-折叠、α-螺旋结构向β-转角、无规卷曲结构转化,结构稳定性增加。结论:豌豆蛋白经过挤压处理后,保留了原来的产品色泽,乳化特性显著改善,结构致密,稳定性得到了提高。
Objective:This study focuses on the effects of twin-screw extrusion on the functional properties and structure of pea protein.Methods:The color change of pea protein extrudates were analyzed by automatic colorimeter,the water holding capacity and emulsifying characteristics of pea protein were analyzed by chemical analysis.The microstructure of pea protein and its extrudates were observed by scanning electron microscope,and the secondary structure of the extrudates were analyzed by Fourier transform infrared spectroscopy.Results:After extrusion treatment,no significant difference was found in the color of pea protein,indicating that the pea protein had a better product color and the water holding capacity was significantly reduced(P<0.05),with the emulsibility and emulsification stability significantly increased(P<0.05).Scanning electron microscope showed that the microstructure changed obviously,resulting in protein aggregates with compact structure.The infrared spectrum showed that no new characteristic peaks appeared after extrusion treatment,but the secondary structure conversion occurred;β-sheet andα-helix structure transformed intoβ-turn and random coil structure,and the structural stability increased.Conclusion:After extrusion treatment,the pea protein retained its original product color,emulsification characteristics were significantly improved,the structure was dense and stability was enhanced.
作者
张百汝
王斌
王琨
董宇晴
崔波
ZHANG Bai-ru;WANG Bin;WANG Kun;DONG Yu-qing;CUI Bo(State key Laboratory of Biobased Material and Green Papermaking,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353,China;College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan,Shandong 250353,China)
出处
《食品与机械》
北大核心
2022年第1期32-37,共6页
Food and Machinery
基金
国家重点研发计划课题(编号:2019YFD1002704)
山东省重点研发计划(重大科技创新工程)(编号:2019JZZY010722)
泰山学者工程专项基金(编号:ts201712060)。
关键词
豌豆蛋白
挤压处理
功能特性
结构
pea protein
extrusion treatment
functional properties
structure
