摘要
马铃薯蛋白作为马铃薯淀粉工业生产中的副产物,在其回收过程中功能特性受到不同程度的破坏,限制了这一优质蛋白的开发和利用。通过美拉德反应改性蛋白提高其功能特性的方法因安全、绿色等特点被广泛使用,但传统的湿热方法存在耗时长、效率低这一缺点,因此通过超声辅助美拉德反应对马铃薯蛋白改性,通过测定接枝度与褐变程度对反应的进程进行评价,以溶解性及乳化性来反映马铃薯蛋白功能特性的改变,采用傅里叶红外光谱仪、荧光光谱仪、扫描电子显微镜探究传统湿热和超声辅助2种方法对蛋白质结构特性的影响。结果表明:与传统湿热组相比,超声辅助组能在更短的反应时间获得更高的接枝度以及更低的褐变程度;2种方法都可以有效改善马铃薯蛋白的溶解性与乳化特性,在超声功率密度达到300 W/L时效果最佳;超声提供的瞬时高温高压以及空化作用显著改变了蛋白质的结构,无序的二级结构含量增加,疏水基团暴露,提高了接枝反应的效率,改善了马铃薯蛋白的功能特性。但过高的超声功率密度(500 W/L)会使蛋白质分子聚集,反应效率降低。
Potato protein is a by-product in the industrial production of potato starch,and its functional properties are damaged to varying degrees during the recovery process,which limits the development and utilization of this high-quality protein.The method of modifying the protein by Maillard reaction to improve its functional properties is widely used because of its safety and green characteristics.However,the traditional damp heat method has the disadvantages of time-consuming and low efficiency.Therefore,uses ultrasound-assisted Maillard reaction to potato protein modification.The reaction process is evaluated by measuring the degree of grafting and browning.Solubility and emulsification are used to reflect the functional characteristics of potato protein.Fourier infrared spectrometer,fluorescence spectrometer,and scanning electron microscope are used to explore the influence of traditional damp heat and ultrasound-assisted methods on the structural properties of proteins.The results show that:compared with the traditional damp-heat group,the ultrasound-assisted group can obtain a higher degree of grafting and a lower degree of browning in a shorter reaction time;both methods can effectively improve the solubility and emulsification properties of potato protein.The effect is best when the ultrasonic power density reaches 300 W/L;the instantaneous high temperature and high pressure and cavitation provided by ultrasonic significantly change the structure of the protein,the content of disordered secondary structure increases,and the hydrophobic group is exposed,which improves the grafting reaction.Efficiency improves the functional properties of potato protein.But too high ultrasonic power density(500 W/L)will cause protein molecules to aggregate and reduce the reaction efficiency.
作者
刘兴丽
魏莹莹
沈力
张艳艳
王宏伟
张华
LIU Xingli;WEI Yingying;SHEN Li;ZHANG Yanyan;WANG Hongwei;ZHANG Hua(College of Food and Bioengineering,Zhengzhou University of Light Industry,Collaborative Innovation Center for Food Production and Safety,Henan Province,Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Zhengzhou 450002,China)
出处
《食品科技》
CAS
北大核心
2022年第12期228-233,共6页
Food Science and Technology
基金
河南省重点研发与推广专项(222102110089)。
关键词
马铃薯蛋白
超声辅助
美拉德反应
接枝度
结构特性
potato protein
ultrasound assisted
Maillard reaction
degree of grafting
structural characteristics
