Li Chaoyang, Tian Yachao, Liu Caihua, Dou Zhongyou, Diao Jingjing
National Coarse Cereal Engineering Technology Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
School of Food Science and Engineering, Qilu University of Technology, Jinan 250353, China.
Foods. 2023 Jul 28;12(15):2869. doi: 10.3390/foods12152869.
The paper presents the effect of heat treatment at 80 °C at different times (3, 5, 7, and 9 min) on the structural and functional properties of L. protein (PVP, bean protein powder). Surface and structure properties of PVP after heat treatment were analyzed using a Fourier transform infrared spectrometer (FTIR), a fluorescence spectrophotometer, a visible light spectrophotometer, a laser particle size analyzer, and other equipment. The secondary structure and surface hydrophobicity (H) of PVP changed significantly after heat treatment: the β-sheet content decreased from 25.32 ± 0.09% to 24.66 ± 0.09%, the random coil content increased from 23.91 ± 0.11% to 25.68 ± 0.08%, and the H rose by 28.96-64.99%. In addition, the functional properties of PVP after heat treatment were analyzed. After heat treatment, the emulsifying activity index (EAI) of PVP increased from 78.52 ± 2.01 m/g to 98.21 ± 1.33 m/g, the foaming ability (FA) improved from 87.31 ± 2.56% to 95.82 ± 2.96%, and the foam stability (FS) rose from 53.23 ± 1.72% to 58.71 ± 2.18%. Finally, the degree of hydrolysis (DH) of PVP after gastrointestinal simulated digestion in vitro was detected by the Ortho-Phthal (OPA) method. Heat treatment enhanced the DH of PVP from 62.34 ± 0.31% to 73.64 ± 0.53%. It was confirmed that heat treatment changed the structural properties of PVP and improved its foamability, emulsification, and digestibility. It provides ideas for improving PVP's potential and producing new foods with rich nutrition, multiple functions, and easy absorption.
本文介绍了在80°C下不同时间（3、5、7和9分钟）热处理对L.蛋白（PVP，豆蛋白粉）结构和功能特性的影响。使用傅里叶变换红外光谱仪（FTIR）、荧光分光光度计、可见光分光光度计、激光粒度分析仪等设备分析了热处理后PVP的表面和结构特性。热处理后PVP的二级结构和表面疏水性（H）发生了显著变化：β-折叠含量从25.32±0.09%降至24.66±0.09%，无规卷曲含量从23.91±0.11%增至25.68±0.08%，H上升了28.96 - 64.99%。此外，还分析了热处理后PVP的功能特性。热处理后，PVP的乳化活性指数（EAI）从78.52±2.01 m/g增至98.21±1.33 m/g，发泡能力（FA）从87.31±2.56%提高到95.82±2.96%，泡沫稳定性（FS）从53.23±1.72%升至58.71±2.18%。最后，采用邻苯二甲醛（OPA）法检测了PVP在体外胃肠道模拟消化后的水解度（DH）。热处理使PVP的DH从62.34±0.31%提高到73.64±0.53%。证实热处理改变了PVP的结构特性，提高了其发泡性、乳化性和消化性。这为提高PVP的潜力以及生产营养丰富、功能多样且易于吸收的新型食品提供了思路。
