食品与发酵工业 >

2024 , Vol. 50 >Issue 17: 169 - 177

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037464

研究报告

琥珀酰化改性对鹰嘴豆分离蛋白结构和功能特性的影响

  • 卢家维 ,
  • 李甜甜 ,
  • 吴淼 ,
  • 叶柯 ,
  • 谭青玲 ,
  • 夏杨毅
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  • 1(西南大学 食品科学学院,重庆,400700)
    2(重庆市特色食品工程技术研究中心,重庆,400700)
第一作者：硕士研究生(夏杨毅副教授为通信作者,E-mail:2658355128@qq.com)

收稿日期: 2023-09-22

  修回日期: 2023-10-16

  网络出版日期: 2024-10-10

基金资助

重庆市技术创新与运用发展专项重点项目(cstc2021jscx-gksbX0069)

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Effect of succinylation modification on structure and functional properties of chickpea protein isolate

  • LU Jiawei ,
  • LI Tiantian ,
  • WU Miao ,
  • YE Ke ,
  • TAN Qingling ,
  • XIA Yangyi
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  • 1(College of Food Science, Southwest University, Chongqing 400700, China)
    2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400700, China)

Received date: 2023-09-22

  Revised date: 2023-10-16

  Online published: 2024-10-10

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摘要

鹰嘴豆蛋白具有氨基酸比例均衡、低致敏性等优点,但溶解度低、功能特性无法满足现代食品工业的需求。通过添加琥珀酸酐对鹰嘴豆分离蛋白(chickpea protein isolate,CPI)进行酰化改性处理,研究不同琥珀酸酐添加量(0~0.3 g/g pro)对CPI理化结构和功能特性的影响。结果表明,CPI酰化度随琥珀酸酐添加量的增加而升高,琥珀酸酐添加量达到0.2 g/g pro后酰化度基本达到平衡(92.48％)。红外光谱结果证实了CPI琥珀酰化改性的发生,带负电荷的琥珀酰基基团结合在CPI表面,此时改性CPI的电负性升高,平均粒径减小。改性后蛋白表面疏水性降低,分子柔性提高,蛋白分子结构由有序变得无序,电荷密度的增加使内部基团暴露,三级结构伸展,形成疏松的片层结构。当琥珀酸酐添加量为0.2 g/g pro时,CPI的功能性质改善效果最佳,溶解度达到86.52％,乳化活性为61.696 m2/g,持水性和持油性分别提高了3.79、1.73倍。当前研究证实琥珀酰化有利于改善CPI的结构和功能性质,对鹰嘴豆加工及其CPI产品的品质提升具有重要意义。

关键词： 琥珀酰化; 鹰嘴豆分离蛋白; 理化结构; 功能性质

本文引用格式

卢家维 , 李甜甜 , 吴淼 , 叶柯 , 谭青玲 , 夏杨毅 . 琥珀酰化改性对鹰嘴豆分离蛋白结构和功能特性的影响[J]. 食品与发酵工业, 2024 , 50(17) : 169 -177 . DOI: 10.13995/j.cnki.11-1802/ts.037464

Abstract

Chickpea protein has the advantages of a balanced amino acid ratio and low allergenicity, but its low solubility and functional characteristics cannot meet the needs of the modern food industry.Chickpea protein isolate (CPI) was acylated by using succinic anhydride, and the effects of different succinic anhydride additions (0-0.3 g/g pro) on the physicochemical structure and functional properties of CPI were investigated.Results showed that the acylation degree of CPI increased with the addition of succinic anhydride, and the acylation degree basically reached equilibrium after the addition of succinic anhydride reached 0.2 g/g pro(92.48%).The Fourier Transform infrared spectroscopy results confirmed the occurrence of CPI succinylation, and the negatively charged succinyl group was bound to the surface of CPI, thus the electronegativity of the modified CPI increased and the average particle size decreased.After modification, the surface hydrophobicity of the protein decreased, the molecular flexibility increased, the protein molecular structure changed from an ordered structure to a disorder, the increase of charge density resulted in the exposure of the internal groups and the tertiary structure was stretched to form a loose lamellar structure.When the amount of succinic anhydride was 0.2 g/g pro, the functional nature of CPI had the best improvement effect, in which the solubility was 86.52%, the emulsifying activity was 61.696 m2/g, and the water holding capacity and oil holding capacity increased by 3.79 times and 1.73 times, respectively.The current study confirms that succinylation can improve the structure and functional properties of CPI, which is of great significance for chickpea processing and the quality improvement of CPI products.

Key words： succinylation; chickpea protein isolate; physicochemical structure; functional properties

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