| 刘婉桐1，刘笑焱2，杨杜伟3，寇田田2，杨锴莉3，王媛媛2，刘祥龙2，张玉锋2.超微粉碎、超高压和加热处理对椰子蛋白结构
特征与理化性质的影响[J].中国油脂,2025,50(11):.[LIU Wantong1, LIU Xiaoyan2, YANG Duwei3, KOU Tiantian2, YANG Kaili3,
WANG Yuanyuan2, LIU Xianglong2, ZHANG Yufeng2.Effects of ultrafine grinding, ultra-high pressure, and heating treatment on the structural characteristics and physicochemical properties of coconut protein[J].China Oils and Fats,2025,50(11):.] |
| 超微粉碎、超高压和加热处理对椰子蛋白结构
特征与理化性质的影响 |
| Effects of ultrafine grinding, ultra-high pressure, and heating treatment on the structural characteristics and physicochemical properties of coconut protein |
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出版日期：2025-11-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240507 |
| 中文关键词: 椰子蛋白 超微粉碎 超高压 加热 结构特征 理化性质 |
| 英文关键词:coconut protein ultrafine grinding ultra-high pressure heating structural characteristics physicochemical properties |
| 基金项目:中央级公益性科研院所基本科研业务费专项（1630152022002，1630012025118）;中国热带农业科学院国家热带农业科学中心科技创新团队（CATASCXTD202304） |
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| Author Name | Affiliation | | LIU Wantong1, LIU Xiaoyan2, YANG Duwei3, KOU Tiantian2, YANG Kaili3,
WANG Yuanyuan2, LIU Xianglong2, ZHANG Yufeng2 | 1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.Engineering and Technology Research Center for Coconut Deep Process of Hainan Province, National
Engineering Research Center for Important Tropical Crops (Coconut Research and Development Department),
Coconut Research Institute of Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, Hainan,
China
3.Tropical Crops College, Yunnan Agricultural University, Pu′er 665000, Yunnan, China |
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| 中文摘要: |
| 为改善椰子蛋白的理化性质，拓宽其应用范围，以椰子蛋白为原料，探究超微粉碎（UG）、超高压（UP）和加热（HT）3种物理改性方法对椰子蛋白结构特征和理化性质的影响。结果表明：3种物理改性方法均会降低椰子蛋白二级结构中α-螺旋含量，并增加无规卷曲含量；超微粉碎和超高压会降低椰子蛋白的颗粒大小，而加热会引起椰子蛋白颗粒的部分聚集；超微粉碎处理椰子蛋白的表面疏水性、游离巯基和总巯基含量分别比椰子蛋白提高8.37%、1.83%和4.20%，并具有最佳的溶解性（41.44%）和起泡性（19.33%）；超高压处理椰子蛋白的色泽变化最小（色差为0.50），乳化性（5.47 m2/g）比椰子蛋白提高39.90%；加热处理椰子蛋白则表现出最佳的持水性（1.88 g/g）和持油性（2.19 g/g）；但3种物理改性方法也会导致椰子蛋白的乳化稳定性和起泡稳定性分别降低14.03%~30.30%和10.13%~30.38%。综上，3种物理改性方法对椰子蛋白的结构特征和理化性质的影响各有侧重，可根据其实际用途选择适宜的改性方法。 |
| 英文摘要: |
| To improve the physicochemical properties of coconut protein and expand its application range, coconut protein was used as the raw material to investigate the effects of three physical modification methods ultrafine grinding (UG), ultra-high pressure (UP), and heating (HT) on its structural characteristics and physicochemical properties. The results showed that all three physical modification methods reduced the α-helix content in the secondary structure of coconut protein while increased the content of random coils. UG and UP decreased the particle size of coconut protein, whereas HT caused partial aggregation of the coconut protein particles. The surface hydrophobicity, free sulfhydryl content, and total sulfhydryl content of coconut protein treated with UG increased by 8.37%, 1.83% and 4.20% respectively compared with the original coconut protein, and it also exhibited the best solubility (41.44%) and foaming capacity (19.33%). Coconut protein treated with UP showed the smallest color change with color difference of 0.50, and its emulsifying capacity (5.47 m2/g) was 39.90% higher than that of the original coconut protein. Coconut protein treated with HT demonstrated the best water-holding capacity (1.88 g/g) and oil-holding capacity (2.19 g/g). However, all three physical modification methods led to decreases in the emulsifying stability and foaming stability of coconut protein by 14.03%-30.30% and 10.13%-30.38% respectively compared with the original coconut protein. In conclusion, three physical modification methods have distinct focuses in influencing the structural characteristics and physicochemical properties of coconut protein, and appropriate modification methods can be selected based on its actual application needs. |
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