摘要
以扁桃仁分离蛋白(almond protein isolate,API)为研究对象,探究不同贮藏条件(温度、包装方式、时间)对API理化特性及消化特性的影响。结果表明:随贮藏时间的延长,API游离巯基逐渐减少,二硫键与羰基值逐渐增加;贮藏9个月后,API分子量增大,主要集中在50~70 kDa;随氧化程度的加深,API的功能特性降低(溶解性与起泡特性);在35℃、非真空包装条件下,贮藏9个月后,API的消化率最低(26.45%),其消化产物的独有肽段数少、分子量大。
Taking the almond protein isolate(API)as the research object,explored the effect of different storage conditions(temperature,packaging method and time)on the physical and chemical properties and digestion properties of API.The results showed that the free sulfhydryl group of API gradually decreased and the disulfide bond and carbonyl value gradually increased with the storage time prolonged.After 9 months of storage,the molecular weight of API increased,mainly concentrated in 50~70 kDa;as the oxidation degree deepened,the function characteristics of API decreased(solubility and foaming characteristics);at 35℃and non-vacuum packaging conditions,after 9 months of storage,the API had the lowest digestibility(26.45%),and the number of unique peptides of the digested product was fewer and the molecular weight was larger.
作者
王炜清
李秀婷
周彬
李述刚
WANG Wei-qing;LI Xiu-ting;ZHOU Bin;LI Shu-gang(School of Biological Engineering and Food,Hubei University of Technology,Wuhan,Hubei 430068,China;School of Food and Nutrition,Beijing Technology and Business University,Beijing 102488,China)
出处
《食品与机械》
北大核心
2020年第8期102-108,146,共8页
Food and Machinery
基金
北京工商大学北京食品营养与人类健康高级创新中心开放项目(编号:20181007)
中国国家自然科学基金(编号:31760477)
兵团青年科技创新带头人建设项目(编号:2016BC001)
湖北省教育厅重点项目(编号:D20171406)。
关键词
扁桃
蛋白质
贮藏条件
理化特性
消化特性
Almond
protein
storage conditions
physicochemical properties
digestive properties
