| 李焱丹， 王晓杰.碳酸钠预处理对玉米醇溶蛋白提取率、
结构性质和酶解效率的影响[J].中国油脂,2026,51(4):.[LI Yandan, WANG Xiaojie.Effects of sodium carbonate pretreatment on extraction rate, structural properties and enzymatic hydrolysis efficiency of zein[J].China Oils and Fats,2026,51(4):.] |
| 碳酸钠预处理对玉米醇溶蛋白提取率、
结构性质和酶解效率的影响 |
| Effects of sodium carbonate pretreatment on extraction rate, structural properties and enzymatic hydrolysis efficiency of zein |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250045 |
| 中文关键词: 碳酸钠 玉米醇溶蛋白 玉米蛋白粉 淀粉 结构性质 酶解效率 |
| 英文关键词:sodium carbonate zein corn gluten meal starch structural property enzymatic hydrolysis efficiency |
| 基金项目:黑龙江省大学生创新创业训练计划项目（202410232051）；黑龙江省省属高等学校基本科研业务费科研项目（145309330）；黑龙江省植物性食品加工技术优势特色学科科技攻关项目（YSTSXK202305） |
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| 中文摘要: |
| 旨在确定适宜的玉米蛋白粉预处理方法，提高玉米醇溶蛋白的酶解效率，以玉米蛋白粉为原料，分别用质量浓度为2、5、8 g/100 mL和11 g/100 mL的碳酸钠溶液处理10 min后提取玉米醇溶蛋白，研究了碳酸钠质量浓度对玉米醇溶蛋白提取率、结构性质和酶解效率的影响。结果表明：当碳酸钠质量浓度为2~5 g/100 mL时，玉米醇溶蛋白的提取率及变性温度升高，继续增加碳酸钠的质量浓度，两者均降低；当碳酸钠质量浓度在2~11 g/100 mL范围内时，碳酸钠处理使玉米蛋白粉中的淀粉含量降低，使玉米醇溶蛋白分子中α-螺旋、 β-转角和无规卷曲含量降低，而β-折叠含量增加，使玉米醇溶蛋白的焓变、游离巯基含量和表面疏水性指数降低；当碳酸钠质量浓度为8 g/100 mL时，玉米醇溶蛋白的球状体结构向内凹陷，由球状变成饼状，使得玉米醇溶蛋白比表面积增大，暴露出有利于酶切的位点，加入3%的碱性蛋白酶Alcalase酶解120 min后，玉米醇溶蛋白的酶解效率比未处理样品提高4.28百分点。综上，适当质量浓度的碳酸钠预处理可以去除玉米蛋白粉中的淀粉并改变玉米醇溶蛋白的结构性质，进而提高其酶解效率。 |
| 英文摘要: |
| To determine an appropriate pretreatment method for corn gluten meal and improve the enzymatic hydrolysis efficiency of zein，zein was extracted from corn gluten meal which were treated by 2 , 5, 8 g/100 mL and 11 g/100 mL sodium carbonate solution for 10 min. The effects of sodium carbonate mass concentration on the extraction rate, structural properties and enzymatic hydrolysis efficiency of zein were investigated. The results showed that when the mass concentration of sodium carbonate was 2-5 g/100 mL, the extraction rate and denaturation temperature of zein increased, and when the mass concentration of sodium carbonate continued to increase, both of them decreased. When the mass concentration of sodium carbonate was in the range of 2-11 g/100 mL, the starch content in corn gluten meal decreased, the α-helix, β-corner and random coil contents in zein decreased, and the β-fold content increased, and the enthalpy change, free sulfhydryl group content and surface hydrophobicity index of zein decreased. When the mass concentration of sodium carbonate was 8 g/100 mL, the spherical structure of zein became indented and changed from a ball to a cake, which increased the specific surface area of zein and exposed the site favorable for enzyme digestion, so the enzymatic hydrolysis efficiency of zein by 3% Alcalase for 120 min was 4.28 percentage points higher than that of the untreated samples. Therefore, the appropriate concentration of sodium carbonate pretreatment could remove starch and change the structural properties of zein, so as to improve its enzymatic hydrolysis efficiency. |
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