高压均质处理对鹰嘴豆分离蛋白理化特性的影响

Effect of High Pressure Homogenization on Physicochemical Properties of Chickpea Protein Isolate

为改善鹰嘴豆蛋白理化性质,以不同高压均质循环次数对鹰嘴豆分离蛋白进行改性,在150 MPa条件下,探究循环次数(未处理、1次、3次、5次)对鹰嘴豆分离蛋白理化特性、界面性质、结构特性的影响。结果表明:高压均质处理蛋白的溶解度从54.37%提高到70.86%,持油性显著增强,最大值为7.28 g/g,持水性从2.60 g/g降低至1.09 g/g,起泡性最大值为83.83%。高压均质处理可使鹰嘴豆分离蛋白粒径大幅度减小,表面疏水性、游离巯基含量、羰基含量增加。随着循环次数的增加,内源荧光强度降低,说明高压均质改变了蛋白的三级结构。研究结果进一步为蛋白理化特性及结构优化提供理论依据,有利于增加鹰嘴豆在食品工业化生产的应用。

In order to improve the physicochemical properties of chickpea protein,chickpea protein isolate was modified by different high-pressure homogenization cycles,and the effects of cycle times(untreated,once,thrice,and five times)on the physicochemical properties,interface properties and structural properties of chickpea protein isolate were explored under the condition of 150 MPa.The results showed that the solubility of high-pressure homogenized protein increased from 54.37%to 70.86%,and the oil holding capacity significantly enhanced,and the maximum value was 7.28 g/g.The water holding capacity reduced from 2.60 g/g to 1.09 g/g,and the maximum foaming property was 83.83%.High-pressure homogenization can greatly reduce the particle size of chickpea protein isolate.Surface hydrophobicity,free sulfhydryl content,carbonyl content increased.With the increase of the number of cycles,the endogenous fluorescence intensity decreased,indicating that high-pressure homogenization changes the tertiary structure of the protein.The results of this study further provide a theoretical basis for the physicochemical properties and structure optimization of proteins,which is conducive to increasing the application of chickpeas in industrial food production.