| 化学改性对核桃谷蛋白结构表征及功能特性的影响 |
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| 引用本文： | 孙乾,张爱琴,薛雨菲,曹文利,奚凤玲,王荣浩,李芳,孔令明. 化学改性对核桃谷蛋白结构表征及功能特性的影响[J]. 食品科学, 2019, 40(20): 87-93. DOI: 10.7506/spkx1002-6630-20180831-367 |
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| 作者姓名： | 孙乾 张爱琴 薛雨菲 曹文利 奚凤玲 王荣浩 李芳 孔令明 |
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| 作者单位： | （1.新疆农业大学食品科学与药学学院，新疆 乌鲁木齐 830052；2.新疆轻工职业技术学院，新疆 乌鲁木齐 830021） |
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| 基金项目： | 新疆维吾尔自治区重点研发计划项目（2017B03020-1） |
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| 摘 要： | 采用化学（酰基化与磷酸化）方法对核桃蛋白中占70%以上的谷蛋白进行改性处理。核桃谷蛋白经改性后酰化蛋白和磷酸化蛋白溶解度分别提升了3.61 倍和4.49 倍，持水性提升了1.97 倍和1.55 倍，持油性略有降低，乳化性及起泡性总体变化不大。由光谱学分析可知，蛋白的二级以及三级结构发生了一定的变化，因此导致了蛋白功能特性的改变，这也为核桃蛋白功能特性改变提供了相应的分析依据。
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| 关 键 词： | 核桃谷蛋白 化学改性 光谱分析 扫描电子显微镜 |
SUN Qian,ZHANG Aiqin,XUE Yufei,CAO Wenli,XI Fengling,WANG Ronghao,LI Fang,KONG Lingming |
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| SUN Qian,ZHANG Aiqin,XUE Yufei,CAO Wenli,XI Fengling,WANG Ronghao,LI Fang,KONG Lingming. SUN Qian,ZHANG Aiqin,XUE Yufei,CAO Wenli,XI Fengling,WANG Ronghao,LI Fang,KONG Lingming[J]. Food Science, 2019, 40(20): 87-93. DOI: 10.7506/spkx1002-6630-20180831-367 |
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| Authors: | SUN Qian ZHANG Aiqin XUE Yufei CAO Wenli XI Fengling WANG Ronghao LI Fang KONG Lingming |
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| Affiliation: | (1. College of Food and Pharmaceutics, Xinjiang Agricultural University, ürümqi 830052, China;2. Xinjiang Institute of Light Technology, ürümqi 830021, China) |
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| Abstract: | Walnut glutenin, constituting up to more than 70% of the total proteins in walnut, was modified chemically (acylated or phosphorylated). After acylation or phosphorylation, the solubility of the glutenin was increased by 4.61 and 5.49 times, and the water-holding capacity by 2.97 and 2.55 times, respectively. The oil-holding capacity was slightly reduced, and the emulsifying capacity and foaming capacity were not changed substantially. Spectroscopic analyses showed that both the secondary and tertiary structures of the protein were changed, leading to changes in the functional properties of the protein. This study provides useful information for further analysis of the changes in functional properties of walnut glutenin. |
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| Keywords: | walnut glutenin chemical modification spectroscopic analysis scanning electron microscopy |
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