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| 微射流处理对红豆分离蛋白结构及功能特性的影响 | |
| 引用本文： | 黄科礼,尹寿伟,杨晓泉. 微射流处理对红豆分离蛋白结构及功能特性的影响[J]. 现代食品科技, 2011, 0(9): 1062-1065 |
| 作者姓名： | 黄科礼 尹寿伟 杨晓泉 |
| 作者单位： | 华南理工大学轻工与食品学院; |
| 基金项目： | 广东省自然科学基金博士启动(10451064101005149) |
| 摘 要： | 采用高压微射流纳米均质机处理红豆分离蛋白,运用溶解度、比浊法、圆二色光谱法探讨了多次微射流处理对红豆分离蛋白构象和功能特性的影响规律.微射流处理诱导不溶性蛋白聚合物解聚,增加了蛋白质的溶解度,改善了蛋白的乳化活性指数；圆二色光谱分析表明,红豆蛋白的二级结构组成:α-螺旋结构为6.2％,β-类结构为59.3％,无规则卷曲... |
| 关 键 词： | 红豆分离蛋白 微射流 功能性质 构象 |
Effect of Micro-fluidization Treatment on Conformational and Functional Properties of Red Bean (Phaseolus angularis) Protein Isolates |
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| HUANG Ke-li,YIN Shou-wei,YANG Xiao-quan. Effect of Micro-fluidization Treatment on Conformational and Functional Properties of Red Bean (Phaseolus angularis) Protein Isolates[J]. Modern Food Science & Technology, 2011, 0(9): 1062-1065 | |
| Authors: | HUANG Ke-li YIN Shou-wei YANG Xiao-quan |
| Affiliation: | HUANG Ke-li,YIN Shou-wei,YANG Xiao-quan(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
| Abstract: | Red bean(Phaseolus angularis) protein isolates(RPI) was treated by a high-pressure micro-fluidization homogenizer.The effects of micro-fluidization treatment at different pass times on the conformational and functional properties of RPI were investigated by means of solubility and turbidimetric measurements,near-UV and/or far-UV CD spectroscopic analyses.The results indicate that the micro-fluidization treatment leads to the transformation of insoluble aggregates into soluble ones,thus improving the solubil... |
| Keywords: | red bean(Phaseolus angularis) Protein Isolates micro-fluidization functional property conformation |
| 本文献已被 CNKI 等数据库收录！ | |