食品与发酵工业 >

2025 , Vol. 51 >Issue 19: 199 - 206

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041884

超声改性对菜籽分离蛋白和亚麻分离蛋白品质特性的影响

  • 王进英 ,
  • 冶梓芩 ,
  • 马金鸽 ,
  • 马桂兰 ,
  • 南杰卓玛 ,
  • 赵秀枝
展开
  • (青海大学 农牧学院,青海 西宁,810016)
第一作者:博士,副教授(本文通信作者,E-mail:wangjinying0128@126.com)

收稿日期: 2024-12-17

  修回日期: 2025-02-19

  网络出版日期: 2025-11-03

基金资助

青海省基础研究计划项目(2023-ZJ-757)

收起

Effects of ultrasound modification on quality properties of canola protein isolate and flaxseed protein isolate

  • WANG Jinying ,
  • YE Ziqin ,
  • MA Jin’ge ,
  • MA Guilan ,
  • NANJIE Zhuoma ,
  • ZHAO Xiuzhi
Expand
  • (College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)

Received date: 2024-12-17

  Revised date: 2025-02-19

  Online published: 2025-11-03

Fold

摘要

为探究超声波改性对菜籽分离蛋白和亚麻分离蛋白的影响,该文研究了不同超声波功率(360、480、600、720 W)对2种蛋白理化、结构、功能及消化特性的影响。结果表明,超声波处理显著降低了2种蛋白的浊度,其中480 W时浊度分别下降至41.86%和48.29%。同时,α-螺旋和β-折叠含量分别提升至49.61%和50.27%,伴随荧光光谱分别出现10 nm和15 nm的蓝移,表明蛋白质结构更加稳定。功能特性方面,超声波处理显著提升了2种蛋白的溶解性、起泡性和乳化性能(P<0.05),480 W时菜籽和亚麻分离蛋白的溶解度分别达到89.66%和91.39%,起泡性分别为90.45%和87.33%,乳化性分别增至26.23 m2/g和36.34 m2/g,同时泡沫和乳化稳定性也得到增强。此外,在模拟胃肠环境下,2种蛋白消化率分别提升至74.54%和90.88%,表明超声波改性显著提高了蛋白的消化利用率。综上,该研究通过系统分析了超声波改性对油料蛋白的多方面影响,揭示了其在改善油料蛋白品质特性方面的潜力,为超声波技术在油料蛋白的加工与应用方面提供了理论支持。

关键词： 超声波改性; 菜籽分离蛋白; 亚麻分离蛋白; 结构; 加工功能

本文引用格式

王进英 , 冶梓芩 , 马金鸽 , 马桂兰 , 南杰卓玛 , 赵秀枝 . 超声改性对菜籽分离蛋白和亚麻分离蛋白品质特性的影响[J]. 食品与发酵工业, 2025 , 51(19) : 199 -206 . DOI: 10.13995/j.cnki.11-1802/ts.041884

Abstract

To investigate the effects of ultrasound modification on canola protein isolate and flaxseed protein isolate, this study evaluated the impact of different ultrasound power levels (360, 480, 600, and 720 W) on the physicochemical, structural, functional, and digestive properties of both proteins.Results showed that ultrasound treatment significantly reduced the turbidity of both proteins, with turbidity values decreasing to 41.86% and 48.29% at 480 W, respectively.Additionally, the α-helix and β-sheet contents increased to 49.61% and 50.27%, accompanied by blue shifts of 10 nm and 15 nm in fluorescence spectra, indicating enhanced structural stability.Regarding functional properties, ultrasonic treatment significantly improved the solubility, foaming ability, and emulsifying capacity of both proteins (P<0.05).At 480 W, the solubility of canola and flaxseed protein reached 89.66% and 91.39%, foaming ability increased to 90.45% and 87.33%, and emulsifying activity index rose to 26.23 m2/g and 36.34 m2/g, respectively, along with enhanced foam and emulsion stability.Moreover, under a simulated gastrointestinal environment, the in vitro digestibility of canola and flaxseed protein increased to 74.54% and 90.88%, indicating a significant improvement in protein digestibility due to ultrasound modification.In conclusion, this study systematically analyzed the multifaceted effects of ultrasound modification on oilseed proteins, highlighting its potential to enhance quality properties and providing theoretical support for the application of ultrasound technology in the processing of oilseed proteins.

Key words： ultrasound modification; canola protein isolate; flaxseed protein isolate; structural; processing functions

参考文献

[1] CAN KARACA A, ASSADPOUR E, JAFARI S M.Plant protein-based emulsions for the delivery of bioactive compounds[J].Advances in Colloid and Interface Science, 2023, 316:102918.
[2] NEVARA G A, IBRAHIM S G, MUHAMMAD S K S, et al.Oilseed meals into foods:An approach for the valorization of oilseed by-products[J].Critical Reviews in Food Science and Nutrition, 2023, 63(23):6330-6343.
[3] 吕蕾, 曹凤.亚麻籽粕综合利用的初步研究[J].农产品加工, 2022(15):87-91.
LV L, CAO F.Preliminary study on comprehensive utilization of flaxseed meal[J].Farm Products Processing, 2022(15):87-91.
[4] 李逍燕, 左硕静, 刘晓涵, 等.超声处理对牡蛎肌原纤维蛋白溶解性的影响[J].肉类研究, 2024, 38(7):8-14.
LI X Y, ZUO S J, LIU X H, et al.Effects of ultrasonic treatment on solubility of oyster myofibrillar protein[J].Meat Research, 2024, 38(7):8-14.
[5] 赵康妤, 杨萍, 马俊坤, 等.超声协同热处理对菜籽蛋白结构及溶解性的影响[J].食品科学, 2025, 46(1):100-107.
ZHAO K Y, YANG P, MA J K, et al.Effect of ultrasonic-assisted thermal treatment on the structure and solubility of rapeseed protein[J].Food Science, 2025, 46(1):100-107.
[6] BHARGAVA N, MOR R S, KUMAR K, et al.Advances in application of ultrasound in food processing:A review[J].Ultrasonics Sonochemistry, 2021, 70:105293.
[7] 王子凌, 熊可心, 蒋景淳, 等.高强度超声处理时间对克氏原螯虾肌原纤维蛋白理化性质的影响[J].食品科学, 2023, 44(23):13-20.
WANG Z L, XIONG K X, JIANG J C, et al.Effect of high-intensity ultrasonic treatment time on physicochemical properties of myofibrillar protein from Procambarus clarkii[J].Food Science, 2023, 44(23):13-20.
[8] FLORES-JIMÉNEZ N T, ULLOA J A, SILVAS J E U, et al.Effect of high-intensity ultrasound on the compositional, physicochemical, biochemical, functional and structural properties of canola (Brassica napus L.) protein isolate[J].Food Research International, 2019, 121:947-956.
[9] 于淼, 裴昱博, 李春.基于超声波改性大豆分离蛋白的研究进展[J].食品科技, 2023, 48(12):222-228.
YU M, PEI Y B, LI C.Development of ultrasonic modified soybean protein isolation[J].Food Science and Technology, 2023, 48(12):222-228.
[10] MENG Y Y, LIANG Z Q, ZHANG C Y, et al.Ultrasonic modification of whey protein isolate:Implications for the structural and functional properties[J].LWT, 2021, 152:112272.
[11] 望运滔, 王营娟, 田金风, 等.高强度超声对鹰嘴豆分离蛋白结构和功能特性的影响[J].食品与机械, 2020, 36(8):9-14;71.
WANG Y T, WANG Y J, TIAN J F, et al.Effect of high intensity ultrasound on structural and functional properties of chickpea protein isolate[J].Food & Machinery, 2020, 36(8):9-14;71.
[12] XIONG T, XIONG W F, GE M T, et al.Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate[J].Food Research International, 2018, 109:260-267.
[13] AHMAD MALIK M, SAINI C S.Rheological and structural properties of protein isolates extracted from dephenolized sunflower meal:Effect of high intensity ultrasound[J].Food Hydrocolloids, 2018, 81:229-241.
[14] 陈玉玉, 石梦梦, 王月琴, 等.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.
CHEN Y Y, SHI M M, WANG Y Q, et al.Effect of ultrasound on physicochemical properties and digestive characteristics of barley protein[J].Food and Fermentation Industries, 2024, 50(8):68-75.
[15] DU H Y, ZHANG J, WANG S Q, et al.Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates[J].LWT, 2022, 155:112952.
[16] ZHU Z B, ZHU W D, YI J H, et al.Effects of sonication on the physicochemical and functional properties of walnut protein isolate[J].Food Research International, 2018, 106:853-861.
[17] 李杨, 陈凡凡, 王中江, 等.超声预处理对大豆蛋白聚集体结构和乳化特性的影响[J].农业机械学报, 2020, 51(6):366-374.
LI Y, CHEN F F, WANG Z J, et al.Effect of ultrasonic pretreatment on structure and functional properties of soy protein aggregates[J].Transactions of the Chinese Society for Agricultural Machinery, 2020, 51(6):366-374.
[18] 陈泽凡, 芦祥志, 汪金林, 等.热压对鲟鱼软骨明胶理化性质及风味的影响[J].食品工业科技, 2025,46(14):115-126.
CHEN Z F, LU X Z, WANG J L, et al.Effect of hot-pressing conditions on the physicochemical properties and flavor of gelatin extracted from sturgeon cartilage(SCG)[J].Science and Technology of Food Industry, 2025,46(14):115-126.
[19] RESENDIZ-VAZQUEZ J A, URÍAS-SILVAS J, ARM J E,et al.Effect of ultrasound-assisted enzymolysis on jackfruit (Artocarpus heterophyllus) seed proteins:structural characteristics, technofunctional properties and the correlation to enzymolysis[J].Journal of Food Processing & Technology, 2019, 10:1000796.
[20] 田然, 冯俊然, 隋晓楠, 等.高强度超声处理对大豆7S和11S球蛋白结构和理化性质的影响[J].食品工业科技, 2022, 43(5):87-97.
TIAN R, FENG J R, SUI X N, et al.Effect of high intensity ultrasound on the conformational and physicochemical properties of soy 7S and 11S globulin[J].Science and Technology of Food Industry, 2022, 43(5):87-97.
[21] ZHANG H X, CHEN G J, LIU M, et al.Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle[J].Ultrasonics Sonochemistry, 2020, 67:105135.
[22] THALÍA FLORES-JIMÉNEZ N, ARMANDO ULLOA J, ESMERALDA URÍAS-SILVAS J, et al.Influence of high-intensity ultrasound on physicochemical and functional properties of a guamuchil Pithecellobium dulce (Roxb.) seed protein isolate[J].Ultrasonics Sonochemistry, 2022, 84:105976.
[23] 苏璋, 胡发广, 于鑫欣, 等.超声波辅助低共熔溶剂提取对咖啡蛋白结构和功能特性的影响[J].热带作物学报, 2024, 45(8):1714-1726.
SU Z, HU F G, YU X X, et al.Effects of ultrasonic-assisted deep eutectic solvent extraction on the structure and functional properties of coffee protein[J].Chinese Journal of Tropical Crops, 2024, 45(8):1714-1726.
[24] 邹婕, 王琪, 马美湖, 等.高场强超声对蛋清液起泡特性的影响[J].中国食品学报, 2022, 22(1):163-171.
ZOU J, WANG Q, MA M H, et al.Effects of high intensity ultrasound on foaming characteristics of egg white liquid[J].Journal of Chinese Institute of Food Science and Technology, 2022, 22(1):163-171.
[25] AGHABABAEI F, MCCLEMENTS D J, HADIDI M.Ultrasound processing for enhanced digestibility of plant proteins[J].Food Hydrocolloids, 2024, 155:110188.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司