| 王秋博1,2，王珂1,2，王颖1,2，杨成1,2，孙亚娟1,2.碱热改性南瓜籽分离蛋白的制备
及其乳化性能研究[J].中国油脂,2025,50(6):.[WANG Qiubo 1,2, WANG Ke1,2, WANG Ying1,2, YANG Cheng1,2, SUN Yajuan1,2.Preparation of alkali-heat modified pumpkin seed protein isolate and its emulsification performance[J].China Oils and Fats,2025,50(6):.] |
| 碱热改性南瓜籽分离蛋白的制备
及其乳化性能研究 |
| Preparation of alkali-heat modified pumpkin seed protein isolate and its emulsification performance |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240196 |
| 中文关键词: 南瓜籽分离蛋白 碱热处理 蛋白结构 乳化性能 |
| 英文关键词:pumpkin seed protein isolate alkali-heat treatment protein structure emulsification performance |
| 基金项目: |
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| Author Name | Affiliation | | WANG Qiubo 1,2, WANG Ke1,2, WANG Ying1,2, YANG Cheng1,2, SUN Yajuan1,2 | (1.Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University,
Wuxi 214122, Jiangsu, China
2.School of Chemical & Material Engineering, Jiangnan
University, Wuxi 214122, Jiangsu, China) |
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| 中文摘要: |
| 旨在为南瓜籽分离蛋白（PSPI）的改性提供新的策略，以南瓜籽为原料，经脱脂后，采用碱溶酸沉法提取PSPI，再采用碱热法(pH 12、温度100 ℃)对PSPI进行改性处理，得到碱热改性PSPI（AH-PSPI）。测定了AH-PSPI的分散性、乳化性、界面性质和蛋白质结构，并与PSPI进行了对比。结果表明：碱热处理可以显著提高PSPI的分散性与乳化性能；与PSPI相比，AH-PSPI的三相接触角从（124.8±3.9）°降至（80.9±3.5）°，Zeta电位从（-29.86±0.55）mV降至（-36.04±113） mV，粒径分布从（603.67±26.01）nm降至（125.21±1.28）nm，且AH-PSPI具有更强的降低界面张力的能力；十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）、紫外光谱、红外光谱、荧光光谱表征结果显示，碱热处理可以改变PSPI的一级、二级、三级结构，使蛋白质分子舒展，增加柔韧性，从而提高了PSPI的分散性与乳化性。综上，碱热法处理PSPI可改变其蛋白质的一级、二级、三级结构，增加PSPI的分散性和乳化性。 |
| 英文摘要: |
| Aiming to provide a new strategy for the modification of pumpkin seed protein isolate (PSPI), pumpkin seeds were used as raw materials, PSPI was extracted by alkali solution and acid precipitation method after defatting, and then modified by alkali-heat method (pH 12, temperature 100 ℃) to obtain alkali-heat modified PSPI (AH-PSPI). The dispersibility, emulsifying properties, interfacial properties, and protein structure of AH-PSPI were determined and compared with PSPI. The results indicated that alkali-heat treatment can significantly improve the dispersibility and emulsification performance of PSPI. Compared with PSPI, the three-phase contact angle of AH-PSPI decreased from (124.8±3.9)° to (80.9±3.5)°, the Zeta potential decreased from (-29.86±0.55) mV to (-3604±113) mV, and the particle size distribution decreased from (603.67±26.01) nm to (125.21±1.28) nm. AH-PSPI also had a stronger ability to reduce interfacial tension. The characterization results of SDS-PAGE, UV, FTIR, and FS showed that alkali-heat treatment can alter the primary, secondary, and tertiary structures of PSPI, leading to protein stretching, increased protein flexibility, and thereby improving the dispersion and emulsification of PSPI. In summary, alkali-heat treatment of PSPI can alter the primary, secondary, and tertiary structures of its protein, increase its dispersibility and emulsifying properties. |
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