| 王倩,张玉珂,许贺翔,夏新宇,王小永.化学通报,2022,85(3):363-367,362. |
| 碱性热处理对豌豆蛋白结构及溶解性的影响 |
| Effect of alkaline/heat treatment on the structure and solubility of pea protein |
| 投稿时间：2021-07-14 修订日期：2021-08-01 |
| DOI： |
| 中文关键词: 豌豆蛋白 改性 表面性质 溶解性 |
| 英文关键词:pea protein, modification, surface properties, solubility |
| 基金项目:国家自然科学基金项目(21573071)资助 |
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| 摘要点击次数: 550 |
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| 中文摘要: |
| 本文研究了碱性热处理(pH 12 + 60 ℃)对豌豆蛋白结构及溶解性的影响。单独碱处理(pH 12)和碱性热处理均不能改变豌豆蛋白的亚级结构,但圆二色谱和内源荧光结果显示两种处理方法能够引起豌豆蛋白的二级和三级结构发生变化。相比单独碱处理,碱性热处理能够更加显著地使豌豆蛋白的折叠结构发生展开,使原来埋于内部的疏水基团暴露出来,从而更大程度地增大了豌豆蛋白的表面疏水性。单独碱处理和碱性热处理后,豌豆蛋白的溶解性分别从80.24%提高至82.06%和88.49%。豌豆蛋白粒径的减小和表面电荷的增大被认为是碱性热处理豌豆蛋白溶解性显著增大的主要原因。 |
| 英文摘要: |
| In this study, the effects of alkaline/heat treatment (pH 12 + 60 ℃) on the structure and solubility of pea protein were investigated. For pea protein treated with pH 12 shift alone and the combination of pH 12 shift with 60 ℃ heating, there were no changes in the protein subunits. However, the spectral results of circular dichroism and intrinsic fluorescence indicated the secondary and tertiary conformations of pea protein were altered after the alkaline treatment and alkaline/heat treatment. Compared with the alkaline treatment, the alkaline/heat treatment could unfold pea protein more significantly and expose more hydrophobic groups previously buried inside, leading to higher surface hydrophobicity of pea protein. It was found that after the alkaline treatment and alkaline/heat treatment, the solubility of pea protein was improved from 80.24% to 82.06% and 88.49%, respectively. The marked increase in the solubility of pea protein after the alkaline/heat treatment was mainly attributed to the decrease of the particle size and the increase of surface charge of pea protein. |
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