| 任健,李爽.热处理对葵花籽分离蛋白结构及表面疏水性的影响[J].中国油脂,2016,41(9):.[REN Jian,LI Shuang.Effects of thermal treatment on structure and surface hydrophobicity of sunflower seed protein isolate[J].China Oils and Fats,2016,41(9):.] |
| 热处理对葵花籽分离蛋白结构及表面疏水性的影响 |
| Effects of thermal treatment on structure and surface hydrophobicity of sunflower seed protein isolate |
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| DOI： |
| 中文关键词: 葵花籽分离蛋白 热处理 聚集 结构 表面疏水性 |
| 英文关键词:sunflower seed protein isolate thermal treatment aggregate structure surface hydrophobicity |
| 基金项目: |
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| 摘要点击次数: 1346 |
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| 中文摘要: |
| 将7%葵花籽分离蛋白（SSPI）悬浮液在热处理温度分别为92、102?℃（热变性温度）、112?℃处理10 min，以未处理的SSPI 为对照研究热处理对蛋白质结构及表面疏水性的影响。结果表明：热处理的SSPI亚基含量发生了显著变化，有聚集物生成；经过热处理的SSPI表面形貌粗糙，疏松多孔，微观结构更加没有规则；热处理后蛋白质分子伸展，SSPI发生聚集，相对荧光强度、表面疏水性下降。 |
| 英文摘要: |
| With untreated sunflower seed protein isolate (SSPI) as control，7% SSPI suspension was respectively heated at 92，102?℃ (denaturation temperature) and 112?℃ for 10 min to study the effects of thermal treatment on structure and surface hydrophobicity of SSPI. The results showed that thermal treatment induced a significant change in SSPI subunits content and formation of aggregates; the surface appearance of thermal treated SSPI was rough，loose and porous，and its microstructure was more irregular; after thermal treatment，protein molecules streched，SSPI aggregated，and relative fluorescence intensity and surface hydrophobicity of SSPI decreased. |
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