摘要
本研究以菜籽蛋白为研究对象,探究不同储藏条件对其储藏过程中蛋白质功能特性和结构的影响.结果表明:菜籽蛋白的功能特性受到温度、水分、氧气和光照的影响,且温度和水分的影响最为显著.随着储藏时间的延长,菜籽蛋白的乳化性和起泡性均先上升后下降,低温(4℃)、低水质量分数(5％),避光和真空储藏条件下保持较好;其流变性能中的黏度均有所下降,低温(4℃)和25℃,5％水质量分数真空和避光储藏条件下保持较好;由电泳分析可知,蛋白质的十字花素均出现不同程度的降解;在圆二色光谱中不同储藏条件对190、208、222 nm处的峰强度产生显著影响,蛋白质的二级结构发生明显的变化.
Abstract
In this study,rapeseed protein was taken as the research object,the effects of different storage con-ditions on its protein functional characteristics and structure during storage were explored.The results indicated that the functional characteristics of rapeseed protein were influenced by temperature,moisture content,oxygen,and light,with the most significant effects of temperature and moisture content.As the storage time prolonged,the e-mulsifying and foaming properties of rapeseed protein first increased and then decreased,and it was better kept un-der low temperature (4 ℃),low moisture content (5％),dark and vacuum storage conditions;the viscosity in its rheological properties has decreased,and it maintains well under low temperature (4 ℃)and 25 ℃,5％ moisture content,vacuum and dark storage conditions;from electrophoresis analysis,it could be seen that the cruciferous el-ement of the protein degraded in varying degrees;in the CD spectrum,different storage conditions had significant impacts on the peak intensities at 190,208,222 nm,resulting in significant changes in the secondary structure of the protein.
维普
万方数据