超声波处理对蜂王浆蛋白功能和结构的影响
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摘要
探讨不同功率的超声波处理(20 kHz,200、400、600 W)对蜂王浆蛋白溶解性、乳化性、起泡性、水解度以及表面疏水性的影响。同时,通过对王浆蛋白二级结构、三级结构和微观结构的分析,探讨超声波处理改善蜂王浆蛋白功能特性的机制。结果表明,与未处理组相比较,蜂王浆蛋白经过400 W处理后,其溶解度增加10.90%,乳化活性增加67.18%,乳化稳定性增加15.87%,起泡性增加60.00%,起泡稳定性增加118.75%,水解度增加83.33%,表面疏水性增加18.65%。蛋白质的二、三级结构分析显示,该处理条件可以诱导蛋白质发生去折叠化。微观结构分析显示,蛋白质经400 W处理后,其表面较为粗糙,碎片化程度增加。这些结果表明,超声波处理所诱导的蛋白质构象的变化,是其功能特性得以改善的主要原因。
The effects of ultrasound( 20 kHz) at different levels of power output( 200,400 and 600 W) on the solubility,emulsifying properties,foaming capacities,hydrolysis degree and surface hydrophobicity of royal jelly proteins( RJP) were investigated in this study.The secondary,tertiary structure and microstructure of were also analyzed to illustrate mechanism of ultrasound treatment on functional properties.The results showed that,compared with untreated royal jelly protein,the solubility of RJP increased by 10.90%,emulsifying activity index increased by 67.18%,emulsifying stability increased by 15.87%,foaming ability increased by 60.00%,foaming stability increased by 118.75%,hydrolysis degree increased by 83.33% and surface hydrophobicity increased by 18.65% after ultrasound treatment at 400 W.The secondary and tertiary structure analysis showed that ultrasound treatment at 400 W could induce unfolding of protein.The microstructure analysis showed that ultrasound treatment at 400 W could also result in cracked surface and small fragments. These results indicated that the improvement of functional properties was attributed to the changes in protein structure induced by ultrasound treatment.
The effects of ultrasound( 20 kHz) at different levels of power output( 200,400 and 600 W) on the solubility,emulsifying properties,foaming capacities,hydrolysis degree and surface hydrophobicity of royal jelly proteins( RJP) were investigated in this study.The secondary,tertiary structure and microstructure of were also analyzed to illustrate mechanism of ultrasound treatment on functional properties.The results showed that,compared with untreated royal jelly protein,the solubility of RJP increased by 10.90%,emulsifying activity index increased by 67.18%,emulsifying stability increased by 15.87%,foaming ability increased by 60.00%,foaming stability increased by 118.75%,hydrolysis degree increased by 83.33% and surface hydrophobicity increased by 18.65% after ultrasound treatment at 400 W.The secondary and tertiary structure analysis showed that ultrasound treatment at 400 W could induce unfolding of protein.The microstructure analysis showed that ultrasound treatment at 400 W could also result in cracked surface and small fragments. These results indicated that the improvement of functional properties was attributed to the changes in protein structure induced by ultrasound treatment.
引文
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[24]励建荣,齐旦旦,张蕾.蜂王浆水溶性蛋白质及其水解多肽对自由基的清除能力和对胰脂肪酶和α-葡萄糖苷酶的抑制活性[J].中国食品学报,2012,12(9):8-15.
[25]Sun W,Zhou F,Sun D W,et al.Effect of oxidation on the emulsifying properties of myofibrillar proteins[J]. Food&Bioprocess Technology,2013,6(7):1703-1712.
[26]Pallarès I,Vendrell J,Avilés F X,et al. Amyloid fibril formation by a partially structured intermediate state of alphachymotrypsin[J]. Journal of Molecular Biology,2004,342(1):321-331.
[2]张越,付莉.水提酸沉法提取蜂王浆水溶性蛋白的工艺优化[J].食品工业科技,2017,38(22):184-188.
[3]Guo C,Zhang Z,Chen J,et al. Effects of radio frequency heating treatment on structure changes of soy protein isolate for protein modification[J]. Food&Bioprocess Technology,2017(4):1-10.
[4]孟祥勇,张慧恩,宋腾,等.响应面法优化微波辅助米渣蛋白糖基化改性工艺[J].食品工业科技,2018(1):156-161.
[5]Misra N N,Martynenko A,Chemat F,et al.Thermodynamics,transport phenomena and electrochemistry of external field assisted non-thermal food technologies[J]. Critical Reviews in Food Science and Nutrition,2017,58(11):1832-1863.
[6]Barba F J,Galanakis C M,Esteve M J,et al.Potential use of pulsed electric technologies and ultrasounds to improve the recovery of high-added value compounds from blackberries[J].Journal of Food Engineering,2015,167:38-44.
[7]胡昊.利用高场强超声波增强大豆蛋白凝胶性及凝胶缓释效果[D].武汉:华中农业大学,2014.
[8]Zhang Q T,Tu Z C,Xiao H,et al. Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J].Food&Bioproducts Processing,2014,92(1):30-37.
[9]Li C,Huang X,Peng Q,et al.Physicochemical properties of peanut protein isolate-glucomannan conjugates prepared by ultrasonic treatment[J].Ultrasonics Sonochemistry,2014,21(5):1722-1727.
[10]Li X,Da S,Li C,et al.Effects of high-intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolysates from Quinoa(Chenopodium quinoa Willd.)protein isolate[J]. Cereal Chemistry,2018,95(4):518-526.
[11]Xue F,Wu Z,Tong J,et al.Effect of combination of highintensity ultrasound treatment and dextran glycosylation on structural and interfacial properties of buckwheat protein isolates[J].Bioscience Biotechnology and Biochemistry,2017,81(10):1-8.
[12]Rosell-Soto E,Koubaa M,Moubarik A,et al. Emerging opportunities for the effective valorization of wastes and byproducts generated during olive oil production process:Nonconventional methods for the recovery of high-added value compounds[J]. Trends in Food Science&Technology,2015,45(2):296-310.
[13]Wang J,Zhao M,Jiang Y.Effects of wheat gluten hydrolysate and its ultrafiltration fractions on dough properties and bread quality[J]. Food Technology&Biotechnology,2007,45(4):410-414.
[14]Resendizvazquez J A,Ulloa J A,Uríassilvas J E,et al.Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit(Artocarpus heterophyllus)seed protein isolate[J].Ultrasonics Sonochemistry,2017,37:436-444.
[15]Liu Y,Zhao G,Zhaoa M,et al. Improvement of functional properties of peanut protein isolate by conjugation with dextran through Maillard reaction[J]. Food Chemistry,2012,131(3):901-906.
[16]Jiang L,Wang J,Li Y,et al. Effects of ultrasound on the structure and physical properties of black bean protein isolates[J]. Food Research International,2014,62(6):595-601.
[17]Morel M H,Dehlon P,Autran J C,et al. Effects of temperature, sonication time, and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography[J].Cereal Chemistry,2000,77(5):685-691.
[18]Xiong W,Wang Y,Zhang C,et al.High intensity ultrasound modified ovalbumin:Structure,interface and gelation properties[J].Ultrasonics Sonochemistry,2016,31:302-309.
[19]Kjartansson G T,Zivanovic S,Kristbergsson K,et al.Sonication-assisted extraction of chitin from North Atlantic shrimps(Pandalus borealis)[J]. Journal of Agricultural&Food Chemistry,2006,54(16):5894-5902.
[20]Arzeni C,Martínez K,Zema P,et al. Comparative study of high intensity ultrasound effects on food proteins functionality[J]. Journal of Food Engineering,2012,108(3):463-472.
[21]Zhang H,Claver I P,Zhu K X,et al.The Effect of ultrasound on the functional properties of wheat gluten[J].Molecules,2011,16(5):4231-4240.
[22]Shirsath S R,Sonawane S H,Gogate P R.Intensification of extraction of natural products using ultrasonic irradiations-A review of current status[J]. Chemical Engineering&Processing Process Intensification,2010,49(3):10-23.
[23]Guo H,Yoshiaki K,Masami Y.Structures and properties of antioxidative peptides derived from royal jelly protein[J]. Food Chemistry,2009,113(1):238-245.
[24]励建荣,齐旦旦,张蕾.蜂王浆水溶性蛋白质及其水解多肽对自由基的清除能力和对胰脂肪酶和α-葡萄糖苷酶的抑制活性[J].中国食品学报,2012,12(9):8-15.
[25]Sun W,Zhou F,Sun D W,et al.Effect of oxidation on the emulsifying properties of myofibrillar proteins[J]. Food&Bioprocess Technology,2013,6(7):1703-1712.
[26]Pallarès I,Vendrell J,Avilés F X,et al. Amyloid fibril formation by a partially structured intermediate state of alphachymotrypsin[J]. Journal of Molecular Biology,2004,342(1):321-331.