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脉冲电场处理的藜麦分离蛋白的特性

Characteristics of Quinoa Protein Isolate Treated by Pulsed Electric Field.

作者信息

Zhang Xinyue, Li Zhanrong, Zheng Xiaojiao, Wen Wenjun, Wang Xiaowen

机构信息

Food Science and Engineering College, Shanxi Agricultural University, 1 Mingxian South Road, Taigu District, Jinzhong 030801, China.

Houji Laboratory in Shanxi Province, No. 81 Longcheng Street, Xiaodian District, Taiyuan 030031, China.

出版信息

Foods. 2024 Jan 1;13(1):148. doi: 10.3390/foods13010148.

DOI:10.3390/foods13010148
PMID:38201176
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10778849/
Abstract

The aim of this study was to investigate the impact of a pulsed electric field (PEF) on the structural and functional properties of quinoa protein isolate (QPI). The findings revealed a significant alteration in the secondary structure of QPI following PEF treatment, converting the random coil into the β-sheet, resulting in an improvement in structure orderliness and an enhancement of thermal stability. The PEF treatment led to a reduction in particle size, induced structural unfolding, and increased the surface hydrophobicity, resulting in a statistically significant enhancement in the solubility, foaming, and emulsifying properties of QPI ( < 0.05). Specifically, PEF treatment at 7.5 kV/cm for 30 pulses was identified as the optimal condition for modifying QPI. This study provides a basis for the precision and range of application of pulsed electric field treatment and offers the possibility of improving the physical and chemical properties of quinoa protein.

摘要

本研究的目的是探究脉冲电场（PEF）对藜麦分离蛋白（QPI）结构和功能特性的影响。研究结果表明，PEF处理后QPI的二级结构发生了显著变化，无规卷曲转变为β-折叠，导致结构有序性提高，热稳定性增强。PEF处理使粒径减小，诱导结构展开，并增加了表面疏水性，从而使QPI的溶解性、起泡性和乳化性在统计学上有显著提高（<0.05）。具体而言，7.5 kV/cm的PEF处理30个脉冲被确定为修饰QPI的最佳条件。本研究为脉冲电场处理的精确性和应用范围提供了依据，并为改善藜麦蛋白的物理和化学性质提供了可能性。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/b0222c801d9d/foods-13-00148-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/6cf1ec2c8a0e/foods-13-00148-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/054bda2bde76/foods-13-00148-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/fa0632e5db3c/foods-13-00148-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/11ef91a7518c/foods-13-00148-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/ba092f0041fa/foods-13-00148-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/5f6f3c333453/foods-13-00148-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/e4d3f6017a28/foods-13-00148-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/b0222c801d9d/foods-13-00148-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/6cf1ec2c8a0e/foods-13-00148-g001a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/054bda2bde76/foods-13-00148-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/fa0632e5db3c/foods-13-00148-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/11ef91a7518c/foods-13-00148-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/ba092f0041fa/foods-13-00148-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/5f6f3c333453/foods-13-00148-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/e4d3f6017a28/foods-13-00148-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/321c/10778849/b0222c801d9d/foods-13-00148-g008.jpg

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