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| 干燥方式对pH改性豌豆分离蛋白功能性和结构的影响 |
| Influences of drying methods on function and structure of pH-modified pea protein isolate |
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| DOI： |
| 中文关键词: 豌豆分离蛋白 喷雾干燥 冷冻干燥 pH改性 功能性 结构 |
| 英文关键词:pea protein isolate spray drying freeze drying pH-modification functional property structure |
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| 中文摘要: |
| 以豌豆为原料制备豌豆分离蛋白（PPI），比较了常用的两种干燥方式对pH改性PPI功能性的影响，并利用SDS-PAGE和红外光谱法研究了两种干燥方式对pH改性PPI结构的影响。研究结果表明：与冷冻干燥相比，喷雾干燥使改性处理后的PPI形成较多聚集体，同时使蛋白质的功能性质（溶解性、乳化性、胶凝性）略微降低；经过pH改性处理喷雾干燥PPI的乳化性和胶凝性显著高于未改性处理冷冻干燥PPI，喷雾干燥后PPI亚基发生更多的非二硫键共价聚集,使PPI发生部分变性，二级结构发生了变化。总之，喷雾干燥对PPI的功能性质有降低趋势，而pH改性处理可以大大改善PPI的功能性质从而弥补喷雾干燥带来的不足。 |
| 英文摘要: |
| Pea protein isolate（PPI） was obtained from pea. The effects of two common drying methods on the function of pH-modified PPI were compared, and the structural changes of pH-modified PPI were investigated by SDS-PAGE and infrared spectroscopy. The results showed that spray drying method induced more aggregates of pH-modified PPI than freeze drying method, at the same time, the functional properties of proteins (solubility, emulsification, gelation) reduced slightly; pH-modified PPI dried by spray drying showed significant increase in gelation and emulsification comparing with PPI dried by freeze drying. After spray drying, the subunits of PPI had more covalent aggregation of non disulfide bonds, part of PPI was denatured and the secondary structure of PPI changed. These results indicated that the functional properties of PPI decreased after spray drying, while the pH-modification treatment could improve the functional properties of PPI and make up the disadvantages brought by spray drying. |
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