摘要
采用三聚磷酸钠法、中性蛋白酶法、超声波法3 种方法对小球藻蛋白进行改性,研究改性前后小球藻蛋白粒径、电位分布、抗氧化活性、功能性质、热稳定性和结构特性.分析表明,与未改性相比,3 种改性方法处理之后,小球藻蛋白的粒径、电位指数显著降低,溶解度、乳化性、乳化稳定性、微观结构及热稳定性存在显著差异.整体而言,3 种改性方法对小球藻蛋白改性效果不同,三聚磷酸钠法仅在表面疏水性及荧光强度方面较有提升,改善效果并不明显;中性蛋白酶法改性后小球藻蛋白的抗氧化活性、持水性、持油性热稳定性以及二级结构提升最显著,其中ABTS自由基清除率从22.95%提升至 35.72%,热稳定性较对照提升了11.48℃;超声波法改性后小球藻蛋白溶解度从 23.56%提升至69.66%;乳化性从70.29 m2/g提升至95.25 m2/g;乳化稳定性从10.74 min提升至39.47 min;粒径及电位指数也有明显改善.
Abstract
The study employed three methods—odium tripolyphosphate method,neutral protease method,and ultrasonic treatment to modify the Chlorella protein in this paper.The investigation focused on changes in particle size,zeta potential distribution,antioxidant activity,functional properties,thermal stability,and structural characteristics before and after modification.The analysis revealed that compared to unmodified Chlorella protein,all three modification methods significantly reduced particle size and zeta potential.Additionally,significant improvements were observed in solubility,emulsification,emulsion stability,microstructure,and thermal stability.Overall,all three modification methods effectively improved the Chlorella protein.However,the sodium tripolyphosphate method showed only slight improvement in hydrophobicity and fluorescence intensity,with no significant overall improvement observed.The neutral protease method exhibited the most significant improvements in antioxidant activity,water-holding capacity,oil-holding capacity,thermal stability,and secondary structure of the Chlorella protein.For instance,the ABTS free radical scavenging rate increased from 22.95%to 35.72%,and the thermal stability improved by 11.48℃compared to the control.The ultrasonic method significantly increased the solubility of Chlorella protein from 23.56%to 69.66%,emulsification from 70.29 m2/g to 95.25 m2/g,and emulsion stability from 10.74 min to 39.47 min.Additionally,reductions in particle size and improvements in zeta potential were observed.
维普
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