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不同油脂体结构及性质的差异
引用本文:周鑫,韩宛君,李东飞,崔春利,江连洲,侯俊财.不同油脂体结构及性质的差异[J].食品科学,2018,39(16):133-139.
作者姓名:周鑫  韩宛君  李东飞  崔春利  江连洲  侯俊财
作者单位:(东北农业大学食品学院,黑龙江?哈尔滨 150030)
基金项目:东北农业大学“学术骨干”项目(15XG23);国家自然科学基金面上项目(31371784); 黑龙江省博士后科研启动金项目(LBH-Q13015)
摘    要:以大豆、花生和葵花籽源油脂体为研究对象,分析比较油脂体结构、组成、蛋白质分子质量大小、Zeta电位、粒径分布和乳化性质差异,并对油脂体蛋白质进行圆二色性光谱分析。结果表明,不同源油脂体具有相似的组成和结构;大豆油脂体中蛋白质与脂肪比例(0.086∶1)显著高于花生油脂体(0.018∶1)和葵花籽油脂体(0.028∶1)(P<0.05),而大豆油脂体的平均粒径((0.93±0.07)μm)却显著低于花生油脂体((2.58±0.06)μm)和葵花籽油脂体((1.64±0.03)μm)(P<0.05);大豆油脂体疏水氨基酸总量最高,而花生油脂体疏水氨基酸总量最低;大豆油脂体Zeta电位、乳化活性和乳化稳定性均显著高于花生油脂体和葵花籽油脂体(P<0.05);大豆油脂体蛋白质的α-螺旋结构含量((43.58±0.12)%)显著高于花生油脂体((35.43±0.06)%)和葵花籽油脂体蛋白质((37.00±0.09)%)(P<0.05);而花生油脂体蛋白质的β-折叠和无规则卷曲含量最高。不同源油脂体虽然具有相似的组成和结构,但性质存在差异,这为未来油脂体更好地应用于食品工业生产提供理论支持。

关 键 词:油料作物  油脂体  油脂体蛋白  稳定性  

Differences in the Structure and Properties of Seed Oil Bodies from Diverse Oilseed Crops
ZHOU Xin,HAN Wanjun,LI Dongfei,CUI Chunli,JIANG Lianzhou,HOU Juncai.Differences in the Structure and Properties of Seed Oil Bodies from Diverse Oilseed Crops[J].Food Science,2018,39(16):133-139.
Authors:ZHOU Xin  HAN Wanjun  LI Dongfei  CUI Chunli  JIANG Lianzhou  HOU Juncai
Affiliation:(College of Food Science, Northeast Agricultural University, Harbin 150030, China)
Abstract:The objective of this study was to determine the differences in the structure and properties of oil bodies from diverse oilseed crops (soybean, peanut, and sunflower). The structure, composition, protein molecular mass, zeta potential, particle size distribution, emulsifying properties, and circular dichroism (CD) spectra of proteins of oil bodies were analyzed and compared under the same conditions. The experimental results showed that the oil bodies from different oilseed crops had similar composition and structure. The ratio of protein to fat in soybean oil bodies (0.086:1) was significantly higher than that in peanut oil bodies (0.018:1) and sunflower oil bodies (0.028:1) (P < 0.05). The average particle size of soybean oil bodies, (0.93 ± 0.07) μm, was significantly smaller than that of peanut oil bodies, (2.58 ± 0.06) μm, and sunflower oil bodies, (1.64 ± 0.03) μm (P < 0.05). The total amount of hydrophobic amino acids in soybean oil bodies was the highest, while the lowest value was observed in peanut oil bodies. The zeta potential, emulsifying activity and emulsion stability of soybean oil bodies were significantly higher than those of peanut oil bodies and sunflower oil bodies (P < 0.05). The α-helix content of proteins in soybean oil bodies ((43.58 ± 0.12)%) was significantly higher than that in peanut oil bodies ((35.43 ± 0.06)%) and that in sunflower oil bodies ((37.00 ± 0.09)%) (P < 0.05); however the β-sheet and random coil content of proteins in peanut oil bodies were the highest. The results show that there are differences in the properties of oil bodies from diverse oilseed crops (soybean, peanut, and sunflower) although they have similar composition and structure, which can provide a theoretical basis for future application of oil bodies in the food industry.
Keywords:oilseed crop  oil bodies  oil body protein  stability  
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