| 双氧水脱色对油茶粕蛋白结构和功能特性的影响 |
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| 引用本文： | 何玮,郑庆丽,陈健,曹献英.双氧水脱色对油茶粕蛋白结构和功能特性的影响[J].热带作物学报,2019,40(4):766-772. |
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| 作者姓名： | 何玮 郑庆丽 陈健 曹献英 |
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| 作者单位： | 海南大学食品学院,海南海口 570228 |
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| 基金项目： | 海南省重大科技计划项目"微流控芯片结合免疫磁分离检测海南农产品中黄曲霉毒素B1关键技术及设备研发"(ZDYF 2018149);海南省研究生创新课题(Hys2017-36) |
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| 摘 要： | 为了除去油茶粕蛋白的色素,添加体积分数为4%的双氧水在40℃下作用蛋白提取液1h可取得较好的脱色效果,但双氧水脱色对油茶粕蛋白结构和功能的影响需要进一步研究。本文通过测定变性温度、表面疏水性和巯基的含量,分析红外光谱、X射线衍射峰、微观形貌等研究脱色前后油茶粕蛋白结构和功能的变化。结果显示:双氧水脱色使油茶粕蛋白的表面疏水性上升,巯基含量下降,二硫键含量基本不变;通过红外光谱分析,双氧水脱色减弱了油茶粕蛋白化学键强度,但没有影响油茶粕蛋白基本骨架,微观结构基本相似,油茶粕蛋白的X射线衍射峰的位置和强度基本一致,热变性温度升高,双氧水没有改变油茶粕蛋白的等电点,但油茶粕蛋白的溶解度、乳化性、乳化稳定性、起泡能力和泡沫稳定性均下降,持油性和持水性上升。本研究结果表明双氧水脱色未明显改变油茶粕蛋白的结构,但其功能性质受到一定影响。
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| 关 键 词： | 双氧水脱色 油茶粕蛋白质 结构 功能特性 |
| 收稿时间： | 2018-10-09 |
Effect of Decolorization with Hydrogen Peroxide on the Structure and Functional Properties of Protein from Camellia Oleifera Seed Cake |
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| HE Wei,ZHENG Qingli,CHEN Jian,CAO Xianying.Effect of Decolorization with Hydrogen Peroxide on the Structure and Functional Properties of Protein from Camellia Oleifera Seed Cake[J].Chinese Journal of Tropical Crops,2019,40(4):766-772. |
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| Authors: | HE Wei ZHENG Qingli CHEN Jian CAO Xianying |
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| Institution: | College of Food Science and Technology, Hainan University, Haikou, Hainan 570228, China |
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| Abstract: | In order to remove the pigment of seed cake protein from Camellia Oleifera, the protein extract was treated with 4% (V/V) hydrogen peroxide at 40 ℃ for 1 h, and a better decolorization effect was obtained. However, the effect of decolorization with hydrogen peroxide on the function and structure of the protein was worthy of discussion. The changes of protein structure and function before and after decolorization were studied by measuring denaturation temperature, surface hydrophobicity and sulfhydryl content, analyzing infrared spectrum, X-ray diffraction peak and microstructure, etc. Decolorization with hydrogen peroxide caused the surface hydrophobicity increased, the sulfhydryl content decreased, and the disulfide bond content remained basically unchanged, and the chemical bond strength weakened. But the basic skeleton, the microstructure, the position and intensity of the X-ray diffraction peak of C. sinensis were basically the same. The heat denaturation temperature increased, the isoelectric point did not change, but the solubility, emulsifying properties, emulsion stability, foaming ability and foam stability of protein decreased, and oil and water holding capacity increased. The results showed that the decolorization of hydrogen peroxide did not significantly affect the protein structure, but its funct-ional properties were affected. |
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| Keywords: | hydrogen peroxide decolorization protein from Camellia Oleifera seed cake structure functional properties |
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