花生湿热处理对其分离蛋白的结构和功能特性的影响

本文通过还原/非还原电泳、热差示扫描、表面疏水性及等电点测定等手段,表征了花生湿热处理对其分离蛋白结构和功能特性的影响.结果表明:在105℃随着湿热处理时间延长其分离蛋白中伴球蛋白所占比例逐渐减少,球蛋白在加热75min后产生热聚集,此外通过美拉德反应生成的糖蛋白含量逐渐增加,分离蛋白等电点向酸性偏移,表面疏水性先逐渐...

Effects of Moist Heat Treatments to Peanut Kernels on the Structure and Functional Properties of Peanut Protein Isolated

Effects of moist heat treatments to peanut kernels on the molecular structure of peanut protein isolate was investigated by SDS/Native PAGE,Differential scanning calorimetry,surface hydrophobicity and isoelectric point.Functional properties of prepared samples(including solubility,emulsifying and foaming properties) were further studied.The results showed that proportion of conarachin in peanut protein isolate was gradually decreasing with heating time.Heat aggregation of the arachin was observed after heating for 75 min,meanwhile,moist heat treatment was accelerated Maillard reaction and the content of glycoprotein was increasing.The isoelectric point of peanut protein isolate shifted to acidic pH compared with control.The surface hydrophobicity of peanut protein isolation was increased towards 75 min then significantly decreased;The solubility of peanut protein isolates at alkaline pH increased with the heat-treatment time.The value of foaming capability increased then decreased after 75 min.However,for foaming stability,the value first showed a decrease and then increased Heat treatment from 0 min to 75 min resulted in a decrease in EAI and ESI,while an increase was observed after 75 min.