超声波处理对蜂王浆蛋白功能和结构的影响

Effects of Ultrasound Treatment on the Functional Properties and Structure of Royal Jelly Proteins

探讨不同功率的超声波处理(20 kHz,200、400、600 W)对蜂王浆蛋白溶解性、乳化性、起泡性、水解度以及表面疏水性的影响。同时,通过对王浆蛋白二级结构、三级结构和微观结构的分析,探讨超声波处理改善蜂王浆蛋白功能特性的机制。结果表明,与未处理组相比较,蜂王浆蛋白经过400 W处理后,其溶解度增加10.90%,乳化活性增加67.18%,乳化稳定性增加15.87%,起泡性增加60.00%,起泡稳定性增加118.75%,水解度增加83.33%,表面疏水性增加18.65%。蛋白质的二、三级结构分析显示,该处理条件可以诱导蛋白质发生去折叠化。微观结构分析显示,蛋白质经400 W处理后,其表面较为粗糙,碎片化程度增加。这些结果表明,超声波处理所诱导的蛋白质构象的变化,是其功能特性得以改善的主要原因。

The effects of ultrasound( 20 kHz) at different levels of power output( 200,400 and 600 W) on the solubility,emulsifying properties,foaming capacities,hydrolysis degree and surface hydrophobicity of royal jelly proteins( RJP) were investigated in this study.The secondary,tertiary structure and microstructure of were also analyzed to illustrate mechanism of ultrasound treatment on functional properties.The results showed that,compared with untreated royal jelly protein,the solubility of RJP increased by 10.90%,emulsifying activity index increased by 67.18%,emulsifying stability increased by 15.87%,foaming ability increased by 60.00%,foaming stability increased by 118.75%,hydrolysis degree increased by 83.33% and surface hydrophobicity increased by 18.65% after ultrasound treatment at 400 W.The secondary and tertiary structure analysis showed that ultrasound treatment at 400 W could induce unfolding of protein.The microstructure analysis showed that ultrasound treatment at 400 W could also result in cracked surface and small fragments. These results indicated that the improvement of functional properties was attributed to the changes in protein structure induced by ultrasound treatment.