食品与发酵工业 >

2024 , Vol. 50 >Issue 8: 68 - 75

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035101

研究报告

超声对青稞蛋白理化性质和消化特性的影响

  • 陈玉玉 ,
  • 石梦梦 ,
  • 王月琴 ,
  • 周明 ,
  • 张春红 ,
  • 曹洪伟 ,
  • 宋洪东 ,
  • 管骁
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  • 1(上海理工大学 健康科学与工程学院,上海,200093)
    2(西藏喜马拉雅生态科技股份有限公司,西藏 日喀则,857000)
    3(中国人民解放军海军特色医学中心,上海,200052)
    4(国家粮食产业(城市粮油保障)技术创新中心,上海,200093)
第一作者:硕士研究生(曹洪伟讲师为通信作者,E-mail:chwei@usst.edu.cn)

收稿日期: 2023-02-11

  修回日期: 2023-03-22

  网络出版日期: 2024-06-11

基金资助

上海市科学技术委员会国内合作项目(21015801100);中国科学技术协会青年人才托举工程(2021QNRC001)

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Effect of ultrasound on physicochemical properties and digestive characteristics of barley protein

  • CHEN Yuyu ,
  • SHI Mengmeng ,
  • WANG Yueqin ,
  • ZHOU Ming ,
  • ZHANG Chunhong ,
  • CAO Hongwei ,
  • SONG Hongdong ,
  • GUAN Xiao
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  • 1(School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)
    2(Tibet Himalayan Ecological Technology Co.Ltd., Shigatse 857000, China)
    3(Chinese People's Liberation Army Naval Characteristic Medical Center, Shanghai 200052, China)
    4(National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, China)

Received date: 2023-02-11

  Revised date: 2023-03-22

  Online published: 2024-06-11

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摘要

为改善青稞蛋白的理化性质和消化特性,研究了超声波作用下青稞蛋白的理化性质、体外消化特性及其内部微观结构的变化,用600 W超声对青稞蛋白进行不同时间的超声改性处理。结果表明,超声20 min时青稞蛋白的溶解度、起泡性和乳化性分别提高了23.82%、21.54%、6.95 m2/g;短时间(10、20 min)的超声处理有利于蛋白质分子结构的展开解离,减小平均粒径和表观黏度;而长时间的超声作用又会诱导蛋白质重聚集,增大青稞蛋白的平均粒径和表观黏度。由青稞蛋白微观结构的观察实验以及紫外和荧光分析结果可知,超声20 min时青稞蛋白的结构更加疏松多孔且蛋白颗粒较小,促使蛋白质分子三级结构的伸展及其内部极性区域的展开,紫外吸光度和荧光强度增大,有利于改善青稞蛋白的理化性质。此外,超声波的空化作用促使青稞蛋白暴露更多接触位点,显著提高了青稞蛋白的体外消化率,从原来的68.47%提高到79.3%。综上所述,600 W超声处理20 min可明显改善青稞蛋白的理化性质,促进青稞蛋白的体外消化吸收,对增强青稞蛋白产品的品质特性具有重要意义。

关键词： 青稞蛋白; 超声; 超声时间; 理化性质; 体外消化特性

本文引用格式

陈玉玉 , 石梦梦 , 王月琴 , 周明 , 张春红 , 曹洪伟 , 宋洪东 , 管骁 . 超声对青稞蛋白理化性质和消化特性的影响[J]. 食品与发酵工业, 2024 , 50(8) : 68 -75 . DOI: 10.13995/j.cnki.11-1802/ts.035101

Abstract

To improve the physicochemical properties and the digestive characteristics of barley protein, the changes of physicochemical properties, in vitro digestive characteristics and internal microstructure of barley protein under the action of the ultrasonic wave were studied, using 600 W ultrasound to modify barley protein at different times.Results showed that the solubility, foaming, and emulsification of barley protein increased by 23.82%, 21.54%, and 6.95 m2/g, respectively when the ultrasonic time was 20 min.Then, short time (10, 20 min) ultrasonic treatment was conducive to the development of protein molecular structure and dissociation into small particles, reducing the average particle size and apparent viscosity.However, further extension of ultrasonic time induced protein reaggregation, increasing the average particle size and apparent viscosity of barley protein.It could be seen from the observation experiment of the microstructure of barley protein and the results of ultraviolet or fluorescence analysis that after 20 minutes of ultrasound, the structure of barley protein was more porous and smaller, promoting the tertiary structure of the protein molecule to extend and the polar regions within it to unfold, significantly improving the physical and chemical properties of barley protein.In addition, ultrasonic cavitation promoted the barley protein to expose more contact sites, which dramatically improved the in vitro digestibility of barley protein from the original 68.47% to 79.3%.In summary, the 600 W ultrasonic treatment for 20 min can obviously improve the physicochemical properties, and promote the digestion and absorption of barley protein in vitro, which is of great significance to enhance the quality characteristics of barley protein products.

Key words： barley protein; ultrasound; ultrasonic time; physicochemical properties; in vitro digestive characteristics

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