食品与发酵工业 >

2026 , Vol. 52 >Issue 3: 264 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042995

研究报告

不同时间超声波处理对亚麻粕蛋白结构和功能特性的影响

  • 陈书琴 ,
  • 魏玉梅 ,
  • 王子恒 ,
  • 田晓静 ,
  • 张璐 ,
  • 吴慧昊 ,
  • 刘根娣
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  • 1(西北民族大学 生命科学与工程学院,甘肃 兰州,730000)
    2(西北民族大学 实验教学部,甘肃 兰州,730000)
第一作者:硕士研究生(魏玉梅高级实验师为通信作者,E-mail:649118046@qq.com)

收稿日期: 2025-04-11

  修回日期: 2025-06-16

  网络出版日期: 2026-03-13

基金资助

中央高校基本科研业务费专项资金项目(31920240068);甘肃省科技计划项目(25JRRA044);兰州市科技计划项目(2024-8-27)

收起

Effects of ultrasonic treatment duration on structural and functional properties of flaxseed meal protein

  • CHEN Shuqin ,
  • WEI Yumei ,
  • WANG Ziheng ,
  • TIAN Xiaojing ,
  • ZHANG Lu ,
  • WU Huihao ,
  • LIU Gendi
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  • 1(Life Science and Engineering College, Northwest Minzu University,Lanzhou 730000,China)
    2(Experimental Education Department, Northwest Minzu University,Lanzhou 730000,China)

Received date: 2025-04-11

  Revised date: 2025-06-16

  Online published: 2026-03-13

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摘要

该研究采用碱溶酸沉法提取亚麻粕蛋白,结合傅里叶变换红外光谱、动态光散射、内源性荧光光谱及SDS-PAGE技术,分析了不同时间(0、2、4、6、8、10 min)超声波处理对亚麻粕蛋白结构和功能特性的影响,同时探究了超声波处理下亚麻粕蛋白模拟肠消化产物抗氧化特性。结果表明:随着超声波处理时间延长,亚麻粕蛋白粒径减小,粒度分布变宽,表面负电荷增加;SDS-PAGE显示,超声波未引起蛋白质分子量级改变,亚麻粕蛋白质二级结构也没有明显影响,荧光强度随超声波时间的延长而降低,表明三级结构展开并暴露疏水基团;超声波处理改善了亚麻粕蛋白的溶解性、发泡性及泡沫稳定性、乳化性及乳化稳定性,超声波处理8 min时,溶解性、发泡性、乳化性达到最大值;此外,亚麻粕蛋白消化液的ABTS阳离子和DPPH自由基清除率、还原力、Fe2+螯合能力、羟基自由基清除率、超氧阴离子清除率和脂质过氧化抑制率在消化10 h时达到峰值,表明亚麻粕蛋白消化液具有良好的抗氧化特性。Pearson相关系数分析结果显示,起泡性、乳化性和乳化稳定性与蛋白质溶解度呈强正相关,zeta-电位和泡沫稳定性与粒径呈正相关,溶解性、发泡性、乳化性和乳化稳定性与粒径呈强负相关。综上,超声波处理可改善亚麻粕蛋白的功能特性,研究结果可为亚麻粕蛋白的加工利用提供科学依据。

关键词： 亚麻粕蛋白; 蛋白质结构; 功能特性; 抗氧化活性

本文引用格式

陈书琴 , 魏玉梅 , 王子恒 , 田晓静 , 张璐 , 吴慧昊 , 刘根娣 . 不同时间超声波处理对亚麻粕蛋白结构和功能特性的影响[J]. 食品与发酵工业, 2026 , 52(3) : 264 -272 . DOI: 10.13995/j.cnki.11-1802/ts.042995

Abstract

This study employed an alkali extraction-acid precipitation method to isolate protein from flaxseed meal, and systematically investigated the effects of ultrasound treatment at different durations (0, 2, 4, 6, 8, 10 min) on protein structural characteristics and functional properties using a multi-analytical approach combining Fourier-transform infrared spectroscopy, dynamic light scattering, intrinsic fluorescence spectroscopy, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).The antioxidant characteristics of the simulated intestinal digestion products of flaxseed meal protein under ultrasound treatment were explored.Results indicated that as the duration of ultrasound treatment increased, the particle size of flaxseed meal protein decreased, the particle size distribution broadened, and the surface negative charge increased.SDS-PAGE analysis showed that ultrasound treatment did not cause significant changes in the molecular weight or secondary structure of the protein.However, the fluorescence intensity decreased with prolonged ultrasound treatment, indicating the unfolding of the tertiary structure and exposure of hydrophobic groups.Ultrasound treatment improved the solubility, foaming capacity, foam stability, emulsifying activity, and emulsion stability of flaxseed meal protein.The maximum values for solubility, foaming capacity, and emulsifying activity were observed after 8 min of ultrasound treatment.Additionally, the digestion products exhibited peak antioxidant activities after 10 h, including ABTS radical cation and DPPH radical scavenging capacities, reducing power, Fe2+ chelating ability, hydroxyl radical scavenging rate, superoxide anion scavenging rate, and lipid peroxidation inhibition rate, indicating robust antioxidant characteristics.Pearson correlation analysis showed strong positive correlations between foaming capacity/emulsifying properties and protein solubility, positive correlations between zeta potential,foam stability and particle size, and strong negative correlations between solubility,foaming capacity,emulsifying properties and particle size.In conclusion, ultrasound treatment effectively enhanced the functional properties of flaxseed meal protein, providing a scientific basis for its processing and utilization.

Key words： flaxseed meal protein; protein structure; functional properties; antioxidant activity

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