摘要
研究高压脉冲电场(PEF)作用下蛋清蛋白功能性质与结构的变化。结果表明:25～35kV/cm PEF处理100～800μs可引起蛋清蛋白结构改变,蛋白质分子展开,疏水基团和巯基外露,蛋清蛋白的起泡和乳化功能提高,当PEF处理强度(电场强度和处理时间)增加时,蛋白质结构改变程度增加,蛋白质表面疏水基团和巯基增多,则会发生疏水作用和二硫键交联作用,SDS-PAGE电泳显示蛋清蛋白形成蛋白质聚集体,溶解度下降,蛋清蛋白起泡和乳化功能下降。
In this paper,the changes in function properties and structure of egg white proteins induced by pulsed electric fields（PEF） was investigated.The results indicated that PEF treatment at 25-35 kV/cm for 100-800 μs could alter the structure of egg white proteins.Unfolding of protein molecules associated with the exposure of sulfydryl and hydrophobic groups was induced by PEF.The emulsifying and foaming capabilities were enhanced.However,when electric field intensity and treatment time were enhanced,protein aggregates were formed due to the increased exposure of sulfydryl and hydrophobic groups as evaluated by SDS-PAGE electrophoresis.As a result,the solubility,emulsifying and foaming capability were decreased.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第9期91-96,共6页
Food Science
基金
"十一五"国家科技支撑计划项目(2008BAD94B06)
国家自然科学基金项目(2077204931000829)
江苏省自然科学基金项目(BK2010148)
江南大学自主科研计划项目(JUSRP20910)
关键词
高压脉冲电场
蛋清蛋白
功能性质
结构
pulsed electric fields（PEF）
egg white protein
functional properties
structure
