食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 7 - 14

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024759

研究报告

水溶性蚕蛹蛋白功能特性探究

  • 李丹丹 ,
  • 谢盛莉 ,
  • 马良 ,
  • 侯勇 ,
  • 付余 ,
  • 张宇昊
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  • 1(西南大学 食品科学学院,重庆, 400715)
    2(西南大学 前沿交叉学科研究院,生物学研究中心,重庆, 400715)
硕士研究生(张宇昊教授为通讯作者,E-mail:zhy1203@163.com)

收稿日期: 2020-06-15

  修回日期: 2020-09-08

  网络出版日期: 2021-03-16

基金资助

“十三五”国家重点研发计划重点专项(2016YFD0400200);国家自然科学基金面上项目(31972102);重庆市基础科学与前沿技术研究项目(cstc2018jcyjA0939);中央高校基本科研业务费重点项目(XDJK2019B028)

收起

The functional analysis of water-soluble silkworm pupa protein

  • LI Dandan ,
  • XIE Shengli ,
  • MA Liang ,
  • HOU Yong ,
  • FU Yu ,
  • ZHANG Yuhao
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Biological Science Research Center, Academy for Advanced Interdisiplinary Studies, Southwest University, Chongqing 400715, China)

Received date: 2020-06-15

  Revised date: 2020-09-08

  Online published: 2021-03-16

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摘要

以鲜蚕蛹为原料,采用等电点沉淀法提取水溶性蛋白,并对其功能性质进行研究。结果表明,蚕蛹水溶性蛋白是一种优质蛋白,必需氨基酸含量占总氨基酸含量的39%。蛋白溶解度在70 ℃条件下降低程度较小,在pH 4.0~9.0,溶解度因α-螺旋与β-折叠增加呈上升趋势,pH值>9.0后,β-转角和无规则卷曲含量增加,但蛋白展开程度较小且蛋白之间斥力的增加,溶解度仍随pH的增加而继续增大,在NaCl浓度为0.2~1.0 mol/L时,溶解度随着NaCl浓度增加呈上升趋势,>1.0 mol/L后因盐析作用溶解度下降。蛋白乳化性能在油相体积分数35%、蛋白质量浓度1.0 g/L、pH 10.0下较好,蛋白起泡性在蛋白质量浓度3.0 g/L下最高,蛋白泡沫稳定性在蛋白质量浓度1.0 g/L下最高,蛋白持油性最大为3.9 g/g。该实验结果为蚕蛹水溶性蛋白的综合利用提供理论依据。

关键词： 蚕蛹; 水溶性蛋白; 功能性质; 氨基酸组成; 溶解性; 乳化性; 起泡性

本文引用格式

李丹丹 , 谢盛莉 , 马良 , 侯勇 , 付余 , 张宇昊 . 水溶性蚕蛹蛋白功能特性探究[J]. 食品与发酵工业, 2021 , 47(4) : 7 -14 . DOI: 10.13995/j.cnki.11-1802/ts.024759

Abstract

Using fresh silkworm pupa as raw material, water-soluble protein was extracted by isoelectric point precipitation method, and its functional properties were analyzed. The results showed that the essential amino acid content accounted for 39% of the total amino acid. The solubility of silkworm pupa water-soluble protein solution at 70 ℃ were decreased. While, in the range of pH 4.0-9.0, the solubility increased due to the increase of α-helix and β-sheet. And when pH value more than 9.0, the content of β-turn and random curl increased. At the same time, the degree of spread was low and the repulsion between proteins increased, which resulting the solubility still increased. Moreover, when the salt concentration was at the range of 0.2-1.0 mol/L, the solubility increased with the increasing of salt concentration. And when it was over 1.0 mol/L, the solubility decreased due to salting out. Besides, the oil phase volume fraction reached 35% and the protein concentration was 1.0 g/L. The protein emulsification performance was good when pH value reached 10.0. The protein foamability was relatively highest at the protein concentration of 3.0 g/L, foam stability was relatively highest at a protein concentration of 1.0 g/L. And the oil holding capacity of protein was up to 3.9 g/g (oil/ protein). All in all, these results provide a theoretical basis for the comprehensive utilization of water-soluble protein in silkworm pupa.

Key words： silkworm pupa; water-soluble protein; functional properties; amino acid composition; solubility; emulsification; blister

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