食品与发酵工业 >

2026 , Vol. 52 >Issue 4: 319 - 326

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043272

研究报告

热处理对南瓜籽分离蛋白功能特性和结构特性的影响

  • 梁春霞 ,
  • 李云清 ,
  • 刘艳 ,
  • 谢玉花 ,
  • 杨金凤 ,
  • 段振华 ,
  • 高丹
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  • (贺州学院,广西康养食品科学与技术重点实验室,食品与生物工程学院,广西 贺州,542899)
第一作者:本科生(高丹副教授为通信作者,E-mail:m18062542442@163.com)

收稿日期: 2025-05-13

  修回日期: 2025-07-02

  网络出版日期: 2026-03-17

基金资助

贺州学院博士科研启动基金(2024BSQD07);2024年自治区级大学生创新创业训练计划项目(S202411838093);2023年度广西高校中青年教师科研基础能力提升项目(2023KY0733)

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Effects of heat treatment on function and structural properties of pumpkin seed protein isolate

  • LIANG Chunxia ,
  • LI Yunqing ,
  • LIU Yan ,
  • XIE Yuhua ,
  • YANG Jinfeng ,
  • DUAN Zhenhua ,
  • GAO Dan
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  • (Guangxi Key Laboratory of Health Care Food Science and Technology, School of Food and Biological Engineering, Hezhou University, Hezhou 542899, China)

Received date: 2025-05-13

  Revised date: 2025-07-02

  Online published: 2026-03-17

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摘要

为探究热处理对南瓜籽分离蛋白(pumpkin seed protein isolate,PSPI)的影响,该文研究了PSPI在80、90、100、120 ℃条件下,分别处理20 min和40 min,PSPI功能和结构的变化。结果表明,适当的热处理可以显著改善PSPI的溶解性、乳化活性、乳化稳定性和起泡能力(P<0.05)。这4种功能特性分别在90 ℃(40 min)、80 ℃(40 min)、100 ℃(20 min)和90 ℃(40 min)条件下提高最为显著(P<0.05),分别提高了39.00%、118.75%、88.29%和27.67%。结构特性方面,适宜的热处理条件不仅能够有效地破坏PSPI蛋白的致密结构,还能提高PSPI可溶性蛋白聚集体的粒径。此外,热处理会导致PSPI的表面疏水性降低,内源荧光增强,这可能与蛋白质分子的重新折叠和聚集相关。综上,该研究通过系统分析加热改性对南瓜籽蛋白结构和功能特性的影响,揭示了热处理在改善南瓜籽蛋白品质特性方面的潜力,为其在南瓜籽蛋白的加工与应用提供了理论支持。

关键词： 热处理; 南瓜籽分离蛋白; 功能特性; 结构特性; 可溶性蛋白

本文引用格式

梁春霞 , 李云清 , 刘艳 , 谢玉花 , 杨金凤 , 段振华 , 高丹 . 热处理对南瓜籽分离蛋白功能特性和结构特性的影响[J]. 食品与发酵工业, 2026 , 52(4) : 319 -326 . DOI: 10.13995/j.cnki.11-1802/ts.043272

Abstract

To investigate the effects of heat treatment on pumpkin seed protein isolate (PSPI), the changes in function and structural properties of PSPI under conditions of 80, 90, 100, and 120 ℃ for 20 and 40 min were investigated, respectively.Results showed that appropriate heat treatment significantly improved the solubility, emulsifying activity, emulsifying stability, and foam ability of PSPI (P<0.05).These three functional characteristics showed highest value at 90 ℃(40 min), 80 ℃(40 min), 100 ℃(20 min), and 90 ℃(40 min) (P<0.05), which increased by 39.00%, 118.75%, 88.29%, and 27.67%, respectively.In terms of structural characteristics, appropriate heat treatment not only disrupted the block-like structure of PSPI proteins but also increased the particle size of soluble protein aggregates.Additionally, heat treatment reduced the surface hydrophobicity and increased the intrinsic fluorescence intensity of PSPI, possibly due to the refolding and aggregation of protein molecules.Overall, this study systematically analyzed the impact of heat modification on the structure and functional properties of pumpkin seed protein, revealing the potential of heat treatment in improving the functional properties of pumpkin seed protein and providing theoretical support for its processing and application.

Key words： heat treatment; pumpkin seed protein isolate; functional properties; structural properties; soluble protein

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