物理改性方法提高榛子蛋白溶解率及变化机制研究

Improvement of hazelnut protein dissolution rate by physical modification and change mechanism research

采用加热、超声波辐射、微波辐射3种物理改性方法,对榛子蛋白质进行改性,研究改性后榛子蛋白溶解率的改变情况,同时使用傅里叶变换红外光谱仪(FTIR spectrum)测定改性榛子蛋白二级结构,分析不同的改性方法对榛子蛋白二级结构的影响,并采用响应面法优化改性工艺。实验结果显示:经过改性后的榛子蛋白二级结构出现β-折叠和α-螺旋所占比例有不同程度的减小,β-转角相应的有所增加。通过响应面法优化改性处理,当加热处理时间8.26 min、超声波处理时间14.74 min、微波处理时间27.41 s时,改性后榛子蛋白溶解率从5.53%提高到9.34%。

The hazelnut protein would be modified by heating, ultrasonic radiation, microwave radiation. The change of dissolution rate of hazelnut protein was studied. At the same time, the secondary structure of hazelnut protein was determined by Fourier transform infrared spectrometer, in order to analyze the effect on protein secondary structure of different method, and the best method would be improved by response surface. As the results show that the proportion of a-helices and β-folding decreased gradually, β-turn increased accordingly. With this method, heating 8.28 min, 14.74 min of ultrasonic treatment, 27.41 s of microwave treatment, the dissolution rate of filbert protein increased from 5.53% to 9.34%.