粮油食品科技

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超声辅助pH值偏移对苦荞蛋白结构和功能特性的影响
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Effect of Ultrasound-assisted pH Shift on Tartary Buckwheat Protein Structure and Functional Properties
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    摘要:

    探讨pH偏移联合超声处理对苦荞蛋白结构及功能特性影响的结果表明:通过超声辅助及pH偏移处理,苦荞蛋白的游离巯基含量显著增加(P<0.05),这可能是由于蛋白质去折叠导致内部巯基暴露,或蛋白质中二硫键断裂而生成新的巯基所致。在超声时间为20 min,功率为300 W时,苦荞蛋白表现出最高的表面疏水性,表明蛋白质在改性过程中经历了重组,导致疏水相互作用下形成的蛋白聚集体被破坏,蛋白粒径减小,进而暴露更多内部的疏水基团。此外,经超声辅助pH偏移处理显著提升了苦荞蛋白的溶解度,尤其在碱性pH条件下,溶解度从63.85%显著提升至103.48%。该处理也导致了苦荞蛋白粒径的显著下降(P<0.05),以及绝对电位和乳化活性的显著增强(P<0.05)。综上所述,超声辅助pH偏移处理不仅有效改善了苦荞蛋白的结构特性,还显著提升了其功能特性,为苦荞蛋白在食品工业中的应用开辟了新的前景。

    Abstract:

    This study investigates the effects of pH shift combined with ultrasound treatment on the structure and functional properties of tartary buckwheat protein. The results indicate that with ultrasound assistance and pH shift treatment significantly increased the free thiol content of tartary buckwheat protein (P < 0.05). This increase might attributed to protein unfolding, which exposed internal thiols or generated new thiols through disulfide bonds cleavage. When the ultrasonic time was 20 min and the ultrasonic power was 300 W, tartary buchwheat protein exhibited the highest surface hydrophobicity. This indicates that the protein underwent reorganization during the modification process, disrupting aggregates formed by hydrophobic interactions consequently, the protein particle size decreased, exposing more internal hydrophobic groups. In addition, the solubility of tartary buckwheat protein was significantly improved by ultrasonic assisted pH adjustment. Under alkaline pH conditions, the solubility was significantly increased from 63.85% to 103.48%. This treatment also significantly reduced the particle size of buckwheat protein (P<0.05), and enhanced its zeta potential and emulsifying activity (P<0.05). In summary, ultrasonic assisted pH adjustment effectively enhances the structural and functional properties of tartary buckwheat protein, and provides a new prospect for its application in the food industry.

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于 鑫,程 哲,刘芮杉,董吉林,李云龙,申瑞玲*.超声辅助pH值偏移对苦荞蛋白结构和功能特性的影响[J].粮油食品科技,2025,33(1):164-173.

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  • 在线发布日期: 2025-01-21
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