| 花生蛋白酸法去酰胺条件的优化及其性质表征 |
| |
| 引用本文： | 芦鑫, 孟雅昆, 张丽霞, 孙强, 高锦鸿, 黄纪念. 花生蛋白酸法去酰胺条件的优化及其性质表征[J]. 食品工业科技, 2018, 39(11): 183-189. DOI: 10.13386/j.issn1002-0306.2018.11.032 |
| |
| 作者姓名： | 芦鑫 孟雅昆 张丽霞 孙强 高锦鸿 黄纪念 |
| |
| 作者单位： | 1. 河南省农业科学院农副产品加工研究中心, 河南郑州 450002;2. 河南省农产品生物活性物质工程技术研究中心, 河南郑州 450002;3. 河南农业大学食品科学技术学院, 河南郑州 450002 |
| |
| 基金项目： | 河南省科技开放合作项目(152106000053)。 |
| |
| 摘 要： | 为考察酸法去酰胺改性条件对花生蛋白改性效果和蛋白结构性质的影响,以去酰胺度、水解度以及二者比值为评价指标,分析硫酸浓度、花生蛋白质量浓度、反应时间、反应温度对去酰胺改性的影响,通过正交实验优化改性条件,并对改性花生蛋白的氨基酸组成、二级结构、微观结构与溶解性进行分析。结果表明:硫酸浓度、反应时间与反应温度是花生蛋白去酰胺改性的显著影响因素,同时,硫酸浓度与反应温度也会显著影响蛋白水解。花生蛋白去酰胺的最优条件是:0.30 mol/L硫酸,质量浓度5.5%花生蛋白溶液,85 ℃反应2 h,在此条件下,花生蛋白脱酰胺度为66.98%±0.54%,水解度为10.56%±0.27%,二者比例为6.34。去酰胺改性基本不影响花生蛋白的一级与二级结构,却会影响蛋白聚集形态,并显著(p<0.05)提高蛋白溶解性。
|
| 关 键 词： | 花生蛋白 酸法去酰胺 氨基酸组成 二级结构 氮溶解指数 |
| 收稿时间： | 2017-08-28 |
Condition optimization and properties characterization of peanut protein modified by acidic deamination |
| |
| LU Xin, MENG Ya-kun, ZHANG Li-xia, SUN Qiang, GAO Jin-hong, HUANG Ji-nian. Condition optimization and properties characterization of peanut protein modified by acidic deamination[J]. Science and Technology of Food Industry, 2018, 39(11): 183-189. DOI: 10.13386/j.issn1002-0306.2018.11.032 |
| |
| Authors: | LU Xin MENG Ya-kun ZHANG Li-xia SUN Qiang GAO Jin-hong HUANG Ji-nian |
| |
| Affiliation: | 1. Research Center of Agricultural and Sideline Products Processing of Henan Academy of Agricultural Sciences, Zhengzhou 450002, China;2. Henan Engineering Research Center of Bioactive Substances in Agricultural Products, Zhengzhou 450002, China;3. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China |
| |
| Abstract: | Peanut protein was modified by acidic deamination through degree of deamination, degree of hydrolysis and the rate of two degrees as evaluation indexes. Based on results of single factor experiments, concentration of sulfuric acid, reaction time and reaction temperature were optimized by orthogonal experiment. Moreover, the composition of amino acid, secondary structure, microstructure and solubility of modified peanut protein were analyzed. Results showed that the optimal conditions were 0.30 mol/L sulfuric acid, peanut protein concentration of 5.5%, reaction temperature of 85℃, 2 h reaction time, the degree of deamination, degree of hydrolysis and the rate of two degrees reached 66.98%±0.54%, 10.56%±0.27% and 6.34, respectively. Although the primary structure and secondary structure of peanut protein kept basically stable during acidic deamination, the morphology of protein aggregates changed, and the solubility of modified peanut protein improved notably. |
| |
| Keywords: | peanut protein acidic deamination composition of amino acid secondary structure nitrogen solubility index |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《食品工业科技》浏览原始摘要信息 |
|
点击此处可从《食品工业科技》下载全文 |
|
