不同干燥方法对星油藤分离蛋白结构和功能性质的影响

Effect of Different Desiccant Methods on the Structure and Functional Properties of Sacha Inchi Proteins

通过喷雾干燥和真空冷冻干燥的方法得到星油藤分离蛋白。对它们的结构和功能性质进行分析比较,结果表明,2种干燥方法对蛋白分子量分布没有影响,但二级结构、表面疏水性、二硫键含量均有改变。与原蛋白相比喷雾干燥蛋白β-转角含量增大30.0%,无序结构基本消失;二硫键含量从6.79μmol/g增加到12.18μmol/g。真空冷冻干燥蛋白变性程度小,溶解性质和起泡能力也好于喷雾干燥的样品。

Sacha Inchi （Plukenetia volubilis L. ） proteins were prepared and dried through vacuum freeze -drying and spray drying, separately. Their structures and functional properties were analyzed and compared. The experimental results showed two methods had no influence on protein molecular weight distribution, but the secondary structure and hydrophobicity as well as disulfide bond content were changed. The content of β - corner wes increased by 30.0% and the disordered structure wes nearly disappeared through spray drying, while the disulfide bond wes increased from 6.79 μmoL/g to 12. 18 μmol/g compared with original protein. The proteins obtained from vacuum freeze -drying presented less degeneration degree, and better solubility and foaming ability than those via spray drying.