超微粉碎对红花籽粕蛋白质形态和理化功能性的影响
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摘要
红花籽粕中的蛋白质在植物性所含蛋白质中,含量较高,可高达25%～35%。通过测定分子质量和观察微观结构可以得出:红花籽粕蛋白质分子质量一般在20～45 k Da之间,蛋白的分布较为集中;经扫描电镜(scanning electron microscope,SEM)发现,超微粉碎所得蛋白更细小,更加分散,具有更大的比表面积,显示出更小的结构;超微粉碎出现的结块强度是普通粉碎结块强度的2. 5倍,分子间的内聚力为16. 962,比普通粉碎提高了45. 68%;蛋白粉末流动性是普通粉碎的1. 06倍,其流动性稍差于普通粉碎;经超微粉碎处理的红花籽粕比普通粉碎处理的红花籽在溶解性、乳化性和起泡性上分别提高了56. 83%、41. 60%和36. 53%,其功能特性具有良好的改善,可以进行综合性利用。
Safflower meal has higher protein level,up to 25%-35%,comparing to other plant proteins. By measuring the molecular weight and microstructure,the molecular weight of safflower seed meal protein was found to be generally between 20-45 kDa,and the distribution of protein was more concentrated. By using scanning electron microscopy(SEM),protein from safflower seed meal obtained by ultramicro pulverization was found smaller and more dispersed,with a larger specific surface area and a smaller size. The agglomeration ability of superfine comminution was 2. 5 times as strong as that of the ordinary comminution. The intermolecular cohesion was 16. 962,which was 45.68% higher than that of ordinary comminution. Protein powder fluidity was 1. 06 times higher than normal comminution. In other words,its fluidity was slightly worse than the ordinary comminution. The ultrafine pulverized safflower seed meal had higher solubility,emulsifying and foaming properties than the normal pulverized safflower seeds,which were 56. 83%,41. 60% and 36. 53%,respectively. Overall,the functional characteristics of ultrafine pulverized safflower seed meal had been improved and its comprehensive use could be made.
Safflower meal has higher protein level,up to 25%-35%,comparing to other plant proteins. By measuring the molecular weight and microstructure,the molecular weight of safflower seed meal protein was found to be generally between 20-45 kDa,and the distribution of protein was more concentrated. By using scanning electron microscopy(SEM),protein from safflower seed meal obtained by ultramicro pulverization was found smaller and more dispersed,with a larger specific surface area and a smaller size. The agglomeration ability of superfine comminution was 2. 5 times as strong as that of the ordinary comminution. The intermolecular cohesion was 16. 962,which was 45.68% higher than that of ordinary comminution. Protein powder fluidity was 1. 06 times higher than normal comminution. In other words,its fluidity was slightly worse than the ordinary comminution. The ultrafine pulverized safflower seed meal had higher solubility,emulsifying and foaming properties than the normal pulverized safflower seeds,which were 56. 83%,41. 60% and 36. 53%,respectively. Overall,the functional characteristics of ultrafine pulverized safflower seed meal had been improved and its comprehensive use could be made.
引文
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[14] SUN C,LIU R,NI K,et al. Reduction of particle size based on superfine grinding:Effects on structure,rheological and gelling properties of whey protein concentrate[J]. Journal of Food Engineering,2016,186:69-76.
[15] SUN C,WU T,LIU R,et al. Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation toemulsions stability[J]. Food Hydrocolloids,2015,51:512-518.
[16]杜长安,陈复生.植物蛋白工艺学[M].北京:中国商业出版社,1995.
[17]陈大淦,倪培德.植物蛋白的加工和利用[M].北京:中国食品出版社,1998.
[18]傅茂润,赵双,曲清莉,等.超微粉碎对红米理化性质和加工特性的影响[J].食品与发酵工业,2013,39(4):96-100.
[19]李晓玲,陈相艳,王文亮,等.超微粉碎辅助超声-微波法提取玉米黄色素[J].中国食品学报,2014,14(8):99-107.
[20]马婧,袁春龙,杨丽,等.不同粉碎条件对葡萄籽超微粉破壁率的影响[J].食品工业科技,2015,36(4):247-250.
[21] LI B S,MAO X Y,CHEN J L,et al. Optimization of safflower seed meal protein extraction by using response surface methodology[J]. Cereals&Oils Processing,2014,26(7):56-61.
[22]盛勇,刘彩兵,涂铭旌,等.超微粉碎面粉的蛋白质变化探讨[J].食品科学,2002,23(9):37-39.
[23] XIA M,MA C. The Extraction of water soluble protein and its amino acid composition analysis in safflower seed meal[J]. Academic Periodical of Farm Products Processing,2009,39(7):58-63.
[2]潘涛江.红花籽的开发利用[J].中国油脂,2001,26(2):57-58.
[3]娄潇雨,童群义.超声波辅助碱液-酶解法对柚皮脱苦效果的研究[J].食品工业科技,2017,34(13):206-211.
[4]李保山.红花籽粕蛋白的分离提取及其功能特性的研究[D].石河子:石河子大学,2014.
[5]马小宁,毛晓英,陈计峦,等. FAAS法测定红花籽及红花籽粕中的八种金属元素[J].食品工业科技,2014,35(23):308-310.
[6]周禹含,毕金峰,陈芹芹,等.超微粉碎对枣粉品质的影响[J].食品与发酵工业,2013,39(10):91-96.
[7]李雅琴,周裔彬,金姗姗,等. 3种物理处理方法对籼米粉物性和体外消化性的影响[J].食品与发酵工业,2016,42(8):87-91.
[8] FARRAN M T,BARBOUR G W,USYRAN N N,et al.Metabolizable energy and amino acid digestibility of decorticated extruded safflower meal[J]. Poultry Science,2010,89(9):1 962-1 966.
[9]赵新淮,侯瑶.大豆蛋白限制性酶解对乳化性质和吸油性的影响[J].农业机械学报,2009,40(12):159-163.
[10] MADHUSUDHAN K T,SINGH N. Effect of heat treatment on the functional properties of linseed meal[J].Journal of Agricultural&Food Chemistry,1986,33(6):1 222-1 226.
[11] KOHLER G O,KUZMICKY D D,PALTER R,et al. Safflower meal[J]. Journal of the American Oil Chemists Society,1966,43(6):413-415.
[12] KINGSLEY K,AGYARE,KWAKU A,et al. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by p H,temperature and salt[J]. Food Hydrocolloids,2009,23(1):72-81.
[13] YASUMATSU K,SAWADA K,MORITAKA S,et al.Whipping and emulsifying properties of soybean products[J]. Agricultural&Biological Chemistry,1972,36(5):719-727.
[14] SUN C,LIU R,NI K,et al. Reduction of particle size based on superfine grinding:Effects on structure,rheological and gelling properties of whey protein concentrate[J]. Journal of Food Engineering,2016,186:69-76.
[15] SUN C,WU T,LIU R,et al. Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation toemulsions stability[J]. Food Hydrocolloids,2015,51:512-518.
[16]杜长安,陈复生.植物蛋白工艺学[M].北京:中国商业出版社,1995.
[17]陈大淦,倪培德.植物蛋白的加工和利用[M].北京:中国食品出版社,1998.
[18]傅茂润,赵双,曲清莉,等.超微粉碎对红米理化性质和加工特性的影响[J].食品与发酵工业,2013,39(4):96-100.
[19]李晓玲,陈相艳,王文亮,等.超微粉碎辅助超声-微波法提取玉米黄色素[J].中国食品学报,2014,14(8):99-107.
[20]马婧,袁春龙,杨丽,等.不同粉碎条件对葡萄籽超微粉破壁率的影响[J].食品工业科技,2015,36(4):247-250.
[21] LI B S,MAO X Y,CHEN J L,et al. Optimization of safflower seed meal protein extraction by using response surface methodology[J]. Cereals&Oils Processing,2014,26(7):56-61.
[22]盛勇,刘彩兵,涂铭旌,等.超微粉碎面粉的蛋白质变化探讨[J].食品科学,2002,23(9):37-39.
[23] XIA M,MA C. The Extraction of water soluble protein and its amino acid composition analysis in safflower seed meal[J]. Academic Periodical of Farm Products Processing,2009,39(7):58-63.