碱性电解水对杏仁分离蛋白理化性质和结构特性的影响。
Effect of alkaline electrolyzed water on physicochemical and structural properties of apricot protein isolate.
作者信息
Li Zhi-Hao, Zhou Bin, Li Xiu-Ting, Li Shu-Gang
机构信息
1Key Laboratory of Fermentation Engineering, Ministry of Education, Glyn O. Phillips Hydrophilic Colloid Research Center, Faculty of Light Industry, School of Food and Biological Engineering, Hubei University of Technology, Wuhan, 430068 Hubei Province China.
2Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, 102488 China.
出版信息
Food Sci Biotechnol. 2018 Aug 3;28(1):15-23. doi: 10.1007/s10068-018-0439-5. eCollection 2019 Feb.
In this current study, comparative study between the effect of electrolyzed water and ultrapure water on the extraction of apricot protein was conducted. The results revealed that under the condition of same pH (pH = 9.5), the extraction efficiency of electrolyzed water on apricot protein was superior to that of ultrapure water. Moreover, apricot protein (EAP) extracted by electrolyzed water displayed preferable foaming capacity and emulsion stability. The foaming capacity and emulsion stability of EAP were 11.17% and 36.33 min, for UAP, only 4.75% and 23.88 min, respectively. Meanwhile, compared to UAP, the secondary structure of EAP was more orderly, in which the orderly structures of α-helix and β-sheet were 7.5 and 60.2%, while the disorderly structures of β-turn and random coil were 8.4 and 23.8%. This work provided a novel extraction strategy, which could improve the extraction rate and minimize the destruction of the structure and functional properties of apricot protein.
在本研究中，对电解水和超纯水对杏蛋白提取效果进行了比较研究。结果表明，在相同pH值（pH = 9.5）条件下，电解水对杏蛋白的提取效率优于超纯水。此外，电解水提取的杏蛋白（EAP）具有较好的发泡能力和乳化稳定性。EAP的发泡能力和乳化稳定性分别为11.17%和36.33分钟，而超纯水提取的杏蛋白（UAP）仅分别为4.75%和23.88分钟。同时，与UAP相比，EAP的二级结构更有序，其中α-螺旋和β-折叠的有序结构分别为7.5%和60.2%，而β-转角和无规卷曲的无序结构分别为8.4%和23.8%。本研究提供了一种新颖的提取策略，可提高提取率，并最大限度减少对杏蛋白结构和功能特性的破坏。
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