萌芽处理对鹰嘴豆蛋白组分及界面性质的影响

Effect of Germination Processing on Chickpea Protein Composition and Interface Properties

研究了不同萌芽时间鹰嘴豆分离蛋白和4种组分蛋白含量的动态变化过程,分离蛋白和4种组分蛋白亚基组成成分及含量变化,以及分离蛋白的界面性质。结果表明:萌芽使分离蛋白和4种组分蛋白含量发生不同程度变化。SDS-PAGE图谱显示除醇溶蛋白外其他蛋白大分子亚基降解,生成新的小分子亚基。分离蛋白乳化活性与乳化稳定性随萌芽时间的延长先降低后增加在120 h达到最值(17.55 m^(2)/g和103.12 min)。分离蛋白起泡性随萌芽时间的延长先降低后增加再降低,总体均低于未萌芽样品,泡沫稳定性随萌芽时间的延长先增加后降低,在96 h达到最值(92.92%)。总之,适当萌芽可以改变鹰嘴豆蛋白组分的含量,促进大分子亚基降解,同时有利于小分子亚基的形成,改善蛋白质的加工特性,但萌芽时间过长并不完全有利于蛋白质的加工利用。

The dynamic changes in the content of chickpea protein isolate and four component proteins at different germination times, the composition and content changes of the protein isolate and four component protein subunits, and the interface properties of the protein isolate have been studied. The results showed that the germination caused varying degrees of changes in the protein isolate and the protein content of the four components. The SDS-PAGE profile showed that the protein subunits other than gliadin were degraded to generate new small molecular subunits. The emulsifying activity and emulsifying stability of the protein isolate first decreased with the extension of the germination time and then increased at 120 h to reach the maximum value(17.55 m2/g and 103.12 min). The foam ability of protein isolate first decreased and then rose and then fell with the extension of the germination time, and was generally lower than that of the un-germinated samples. The foam stability first increased and then decreased with the extension of the germination time, reaching the highest value(92.92%) at 96 h. In short, proper germination would be able to change the protein fraction of chickpea, promote the degradation of macromolecular subunits, andfacilitate the formation of small molecular subunits and improve protein processing characteristics at the same time. Nonetheless, too long germination time is not completely beneficial Processing and utilization of protein.