超高压处理对谷朊粉功能和结构的影响
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摘要
小麦谷朊粉的功能特性较差,极大地限制了其在食品工业中的应用。以谷朊粉为加工对象,研究超高压加工对谷朊粉的改性作用。在压力300 MPa的条件下对谷朊粉进行超高压处理,以溶解度、乳化性、起泡性和热稳定性为测定指标,研究不同的超高压时间对其结构和功能特性的影响。结果表明:随着超高压作用时间的延长,谷朊粉的溶解度呈先增大再减小的趋势,改性10 min时达到最大值3.0 mg/m L;乳化性和起泡性均随加压时间的延长而逐渐增大,但随着处理时间的增加乳化稳定性、起泡稳定性和热稳定性的变化相对复杂,对各种性质影响的具体规律略有差异。对紫外光谱图分析可知,由于超高压的作用,谷朊粉样品的吸收峰值降低且峰位发生蓝移;对傅里叶红外光谱研究发现超高压处理促进了谷朊粉蛋白二级结构中的α-螺旋、无规则卷曲向β-折叠转换,进而证明了超高压处理会对谷朊粉的结构产生一定程度的影响。
The poor functional properties of wheat gluten greatly restrict its application in food industry. In this paper,the modification of ultra-high pressure processing on wheat gluten was investigated. The wheat gluten was treated by ultra-high pressure under the pressure of 300 MPa,and the effect of treatment time on its structure and functional properties were analyzed with the solubility,emulsibility,foamability and thermal stability as evaluation indexes. The results showed that with the extended of processing time,the solubility had a trend of first increasing and then decreasing,which reached the maximum of 3.0 mg/m L at 10 min. The emulsibility and foamability both increased gradually with the prolonging of ultra-high pressure treatment time,while the change of emulsion stability,foam stability and thermal stability were relatively complex. In general,the effect ofultra-high pressure treatment time on the changing rule of every function had a little difference. Meanwhile,the structure changes of wheat gluten treated by ultra-high pressure were confirmed by ultraviolet spectrum(UV) and fourier transform infrared spectroscopy(FTIR). The result of UV showed that the absorption peak of the samples reduced and the peak position had a blue shift after ultra-high pressure treatment. It was observed with FTIR thatultra-high pressure promoted the secondary structure of wheat gluten α-helical and random coil partly converting to β-sheet conformation. It was concluded that ultra-high pressure treatment had certain effect on the structure of wheat gluten.
The poor functional properties of wheat gluten greatly restrict its application in food industry. In this paper,the modification of ultra-high pressure processing on wheat gluten was investigated. The wheat gluten was treated by ultra-high pressure under the pressure of 300 MPa,and the effect of treatment time on its structure and functional properties were analyzed with the solubility,emulsibility,foamability and thermal stability as evaluation indexes. The results showed that with the extended of processing time,the solubility had a trend of first increasing and then decreasing,which reached the maximum of 3.0 mg/m L at 10 min. The emulsibility and foamability both increased gradually with the prolonging of ultra-high pressure treatment time,while the change of emulsion stability,foam stability and thermal stability were relatively complex. In general,the effect ofultra-high pressure treatment time on the changing rule of every function had a little difference. Meanwhile,the structure changes of wheat gluten treated by ultra-high pressure were confirmed by ultraviolet spectrum(UV) and fourier transform infrared spectroscopy(FTIR). The result of UV showed that the absorption peak of the samples reduced and the peak position had a blue shift after ultra-high pressure treatment. It was observed with FTIR thatultra-high pressure promoted the secondary structure of wheat gluten α-helical and random coil partly converting to β-sheet conformation. It was concluded that ultra-high pressure treatment had certain effect on the structure of wheat gluten.
引文
[1]徐添.谷朊粉挤压改性制备小麦组织蛋白的工艺和应用研究[D].合肥:合肥工业大学,2013.
[2]付博菲,刘晓,徐绍建,等.谷朊粉的功能特性及改性研究[J].中国食物与营养,2012,18(11):35-37.
[3]夏远景,薄纯智,张胜勇,等.超高压食品处理技术[J].食品与药品,2006(2):62-67.
[4]于勇,潘芳,苏光明,等.超高压技术在粮食产品加工中的应用[J].农业机械学报,2015,46(10):247-256.
[5]TANG C H,MA C Y.Effect of high pressure treatment on aggregation and structural properties of soy protein isolate[J].LWT-Food Science and Technology,2009,42(2):606-611.EFFECT OF ULTRA-HIGH PRESSURE TREATMENT ON FUNCTIONALPROPERTIES AND STRUCTURE OF WHEAT GLUTENSONG Yongling,QIN Ruiqi,WANG Ruolan,WANG Hao(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
[6]孙艳丽,木泰华.高压食品加工技术的研究及应用现状[J].中国食物与营养,2005,11(7):32-35.
[7]李汴生,曾庆孝,彭志英,等.高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理[J].高压物理学报,1999(1):23-30.
[8]李迎秋,陈正行.高压脉冲电场对大豆分离蛋白疏水性和疏基含量的影响[C]//中国食品科学技术学会第四届年会论文摘要集.广州:中国食品科学技术学会,2005.
[9]黄伟坤.食品检验与分析[M].北京:中国轻工业出版社,1989.
[10]DEV D K,MUKHERJEE K D.Functional properties of rapeseed protein products with varying phytic acid contents[J].Journal of Agricultural and Food Chemistry,1986,34(5):775-780.
[11]郦伟章.改善蛋白质营养性和功能性的方法[J].食品科学,1991(12):13-16.
[12]陈文亮,孙克杰,何娟.乳清蛋白热稳定性的研究[J].乳业科学与技术,2006(6):276-278.
[13]BOONYARATANAKORNKIT B B,PARK C B,CLARK D S.Pressure effects on intra-and intermolecular interactions within proteins[J].Biochimica et Biophysica Acta,2002,1595(1-2):235-249.
[14]LULLIEN-PELLERIN V,BALNY C.High-pressure as a tool to study some proteins’properties:conformational modification,activity and oligomeric dissociation[J].Innovative Food Science&Emerging Technologies,2002,3(3):209-221.
[15]钟昔阳.小麦谷朊粉超高压改性加工研究[D].合肥:合肥工业大学,2009.
[16]SANDRA S,DALGLEISH D G.Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder[J].International Dairy Journal,2005,15(11):1095-1104.
[17]《有机化合物结构鉴定与有机波谱学》的英文出版[J].分析化学,2005(5):604.
[18]MENG G T,MA C Y.Fourier-transform infrared spectroscopic study of globulin from Phaseolus angularis(red bean)[J].International Journal of Biological Macromolecules,2001,29(4-5):287-294.
[2]付博菲,刘晓,徐绍建,等.谷朊粉的功能特性及改性研究[J].中国食物与营养,2012,18(11):35-37.
[3]夏远景,薄纯智,张胜勇,等.超高压食品处理技术[J].食品与药品,2006(2):62-67.
[4]于勇,潘芳,苏光明,等.超高压技术在粮食产品加工中的应用[J].农业机械学报,2015,46(10):247-256.
[5]TANG C H,MA C Y.Effect of high pressure treatment on aggregation and structural properties of soy protein isolate[J].LWT-Food Science and Technology,2009,42(2):606-611.EFFECT OF ULTRA-HIGH PRESSURE TREATMENT ON FUNCTIONALPROPERTIES AND STRUCTURE OF WHEAT GLUTENSONG Yongling,QIN Ruiqi,WANG Ruolan,WANG Hao(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
[6]孙艳丽,木泰华.高压食品加工技术的研究及应用现状[J].中国食物与营养,2005,11(7):32-35.
[7]李汴生,曾庆孝,彭志英,等.高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理[J].高压物理学报,1999(1):23-30.
[8]李迎秋,陈正行.高压脉冲电场对大豆分离蛋白疏水性和疏基含量的影响[C]//中国食品科学技术学会第四届年会论文摘要集.广州:中国食品科学技术学会,2005.
[9]黄伟坤.食品检验与分析[M].北京:中国轻工业出版社,1989.
[10]DEV D K,MUKHERJEE K D.Functional properties of rapeseed protein products with varying phytic acid contents[J].Journal of Agricultural and Food Chemistry,1986,34(5):775-780.
[11]郦伟章.改善蛋白质营养性和功能性的方法[J].食品科学,1991(12):13-16.
[12]陈文亮,孙克杰,何娟.乳清蛋白热稳定性的研究[J].乳业科学与技术,2006(6):276-278.
[13]BOONYARATANAKORNKIT B B,PARK C B,CLARK D S.Pressure effects on intra-and intermolecular interactions within proteins[J].Biochimica et Biophysica Acta,2002,1595(1-2):235-249.
[14]LULLIEN-PELLERIN V,BALNY C.High-pressure as a tool to study some proteins’properties:conformational modification,activity and oligomeric dissociation[J].Innovative Food Science&Emerging Technologies,2002,3(3):209-221.
[15]钟昔阳.小麦谷朊粉超高压改性加工研究[D].合肥:合肥工业大学,2009.
[16]SANDRA S,DALGLEISH D G.Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder[J].International Dairy Journal,2005,15(11):1095-1104.
[17]《有机化合物结构鉴定与有机波谱学》的英文出版[J].分析化学,2005(5):604.
[18]MENG G T,MA C Y.Fourier-transform infrared spectroscopic study of globulin from Phaseolus angularis(red bean)[J].International Journal of Biological Macromolecules,2001,29(4-5):287-294.