| 李可心1，李顺峰2，胡清蓉1，杜欣欣1，张丽华1,3，
王小媛1,3，纵伟1,3.脉冲强光和磁场辅助低温处理对豌豆蛋白结构
和功能特性的影响[J].中国油脂,2026,51(6):.[LI Kexin1, LI Shunfeng2, HU Qingrong1, DU Xinxin1,
ZHANG Lihua1,3, WANG Xiaoyuan1,3, ZONG Wei1.3.Effect of pulsed intense light and magnetic field-assisted low-temperature treatment on the structure and functional properties of pea protein[J].China Oils and Fats,2026,51(6):.] |
| 脉冲强光和磁场辅助低温处理对豌豆蛋白结构
和功能特性的影响 |
| Effect of pulsed intense light and magnetic field-assisted low-temperature treatment on the structure and functional properties of pea protein |
|
投稿时间：2025-05-17 修订日期：2026-01-04 录用日期：2025-06-09
出版日期：2026-06-20
|
| DOI：10.19902/j.cnki.zgyz.1003-7969.250248 |
| 中文关键词: 豌豆蛋白 脉冲强光 磁场辅助低温处理 结构 功能特性 |
| 英文关键词:pea protein pulsed intense light magnetic field-assisted low-temperature treatment structure functional properties |
| 基金项目:河南省重点研发专项项目（241111111800）；郑州轻工业大学基础研究基金资助项目（23XJCYJ018） |
|
| Author Name | Affiliation | | LI Kexin1, LI Shunfeng2, HU Qingrong1, DU Xinxin1,
ZHANG Lihua1,3, WANG Xiaoyuan1,3, ZONG Wei1.3 | 1.College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
2.Research Center of Agro-Products Processing Science and Technology, Henan Academy of
Agricultural Sciences, Zhengzhou 450002, China
3.Key Laboratory of Cold Chain
Food Processing and Safety Control of Ministry of Education, Zhengzhou
University of Light Industry, Zhengzhou 450001, China |
|
| 摘要点击次数: 442 |
| 全文下载次数: 7 |
| 中文摘要: |
| 为了进一步拓展豌豆蛋白在食品工业领域的应用，分析了脉冲强光、磁场辅助低温处理及二者联合处理对豌豆蛋白结构与功能特性的影响。结果表明：3种处理方式均能有效改变豌豆蛋白的结构与功能特性，其中脉冲强光和磁场辅助低温联合处理效果最为显著；与未改性豌豆蛋白相比，联合处理豌豆蛋白的粒径减小，蛋白质的二级结构发生变化，其中α-螺旋含量减少4.62百分点，β-折叠含量减少9.01百分点，β-转角含量增加了2.33百分点，无规卷曲含量增加11.27百分点；改性后，最大内源荧光强度发射波长红移、强度下降，游离巯基含量显著增加；改性豌豆蛋白的溶解度和乳化性增加，持水性降低，持油性增强。综上，脉冲强光和磁场辅助低温联合处理对豌豆蛋白的结构有显著影响，可改善其功能特性。 |
| 英文摘要: |
| To further expand the application of pea protein in the food industry, the effects of pulsed intense light, magnetic field-assisted low-temperature treatment, and their combined treatment on the structure and functional properties of pea protein were analyzed. The results showed that all three treatment methods could effectively alter the structure and functional properties of pea protein, among which the combined treatment of pulsed intense light and magnetic field-assisted low-temperature treatment exhibited the most significant effect. Compared with the unmodified pea protein, the particle size of pea protein treated by combined treatment decreased. Additionally, the secondary structure of pea protein underwent changes: the α-helix content decreased by 4.62 percentage points, the β-sheet content decreased by 9.01 percentage points, the β-turn content increased by 2.33 percentage points, and the random coil content increased by 11.27 percentage points. After modification, the emission wavelength of maximum intrinsic fluorescence intensity redshifted with decreased intensity, and the free sulfhydryl content increased significantly. Compared with the unmodified pea protein, the three treatment methods increased the solubility and emulsifying property of pea protein, reduced its water-holding capacity, enhanced its oil-holding capacity. In summary, the combined treatment of pulsed intense light and magnetic field-assisted low-temperature treatment has a significant impact on the structure of pea protein and can improve its functional properties. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|
