| 贮藏条件对核桃仁蛋白质品质的影响 |
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| 引用本文： | 彭武,王炜清,王萍,余雄伟,付琴利,李述刚. 贮藏条件对核桃仁蛋白质品质的影响[J]. 食品与机械, 2021, 37(4): 143-149 |
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| 作者姓名： | 彭武 王炜清 王萍 余雄伟 付琴利 李述刚 |
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| 作者单位： | 合肥工业大学食品与生物工程学院;湖北工业大学生物工程与食品学院;塔里木大学;武汉旭东食品有限公司 |
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| 基金项目： | 国家自然科学基金(编号:31760477);北京工商大学北京市食品营养与人类健康高级创新中心开放项目(编号:20181007);合肥工业大学人才引进启动项目(编号:13020-03712020014)。 |
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| 摘 要： | 以核桃仁为研究对象,探讨了温度和真空度对其贮藏过程中蛋白质结构和功能的影响.结果表明:核桃仁蛋白质品质受温度和真空度影响显著,且温度>真空度,恒温(35℃)>室温(25℃)>冷藏(4℃);随着贮藏时间的延长,核桃仁蛋白质物质组成中游离巯基含量下降,二硫键、羰基化合物含量增加;由电泳和红外分析可知,核桃仁蛋白质发生了聚集...
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| 关 键 词： | 核桃仁 蛋白质 品质 贮藏条件 结构特性 |
| 收稿时间： | 2021-01-16 |
Effect of storage conditions on protein quality of walnut kernel |
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| PENGWu,WANGWeiqing,WANGPing,YUXiongwei,FUQingli,LIShugang. Effect of storage conditions on protein quality of walnut kernel[J]. Food and Machinery, 2021, 37(4): 143-149 |
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| Authors: | PENGWu WANGWeiqing WANGPing YUXiongwei FUQingli LIShugang |
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| Affiliation: | (School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230009,China;School of Biological Engineering and Food,Hubei University of Technology,Wuhan,Hubei 430068,China;Tarim University,Alaer,Xinjaing 843300,China;Wuhan Xudong Food Co.,Ltd.,Wuhan,Hubei 430000,China) |
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| Abstract: | Walnut kernel was used to research the influence of temperature and vacuum degree on its protein structure and function properties.The results showed that the quality of walnut kernel protein was significantly affected by factors of temperature and vacuum,and the influence degree of these factors was valued as:temperature>vacuum,constant temperature(35℃)>room temperature(25℃)>refrigeration(4℃).Moreover,with the extension of storage time,the content of sulfhydryl groups in walnut kernel protein decreased,and the content of disulfide bonds and carbonyl compounds increased.The results obtained from electrophoresis and infrared analyses indicated that the protein aggregation phenomenon occurred,and the ratio ofβ-sheet and random coils in the secondary structure increased,with the decrease of the ratio ofα-helix toβ-turn.In terms of functional properties,the surface hydrophobicity of walnut kernel protein increased,and solubility decreased,as well as its digestive properties significantly changed. |
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| Keywords: | walnut kernel protein quality storage conditions structural properties |
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