热处理对牡蛎蛋白结构及功能特性的影响

Effect of heat treatment on the structure and functional properties of oyster protein

通过对牡蛎水提酸沉蛋白在不同温度加热处理过程中二级结构、疏水特性、荧光特性以及溶解特性、起泡特性、乳化特性的测定,研究了加热后牡蛎蛋白结构及功能特性的变化。结果表明,随着加热温度的升高,牡蛎水提酸沉蛋白的β-转角从33.63%降低到29.87%,无规则卷曲由14.15%上升至18.68%,蛋白疏水系数从17.5上升至21.16,证明牡蛎蛋白展开并暴露出更多的疏水基团,蛋白粒度增加,蛋白色氨酸的微环境发生改变。20℃的牡蛎水提酸沉蛋白溶解度(30.67%)和持水性(14.23 g/g)良好,处理温度增加后牡蛎蛋白的起泡性、乳化性和持油性得到了改善。

The changes in structure and functional properties of water-extracted acid-sink protein from oyster were studied after heating at different temperatures.The changes of secondary structure,hydrophobic properties,fluorescence characteristics,dissolution characteristics,foaming characteristics and emulsifying properties were determined.The results showed that with the increase of heating temperature,theβ-turn of protein decreased from 33.63%to 29.87%,the irregular curl increased from 14.15%to 18.68%,and the protein hydrophobicity coefficient increased from 17.5 to 21.16.The results indicated the oyster protein were unfolded and more hydrophobic groups were exposed.At the same time,thermal treatment increased the protein size and changed the microenvironment of the tryptophan in protein.The solubility(30.67%)and water holding capacity(14.23 g/g)of the oyster protein at 20℃were well,and the foaming,emulsifying and oil holding properties of the oyster protein were improved after increasing the treatment temperature.