热处理对葵花籽分离蛋白结构及表面疏水性的影响
Effects of thermal treatment on structure and surface hydrophobicity of sunflower seed protein isolate
  
DOI:
中文关键词:  葵花籽分离蛋白  热处理  聚集  结构  表面疏水性
英文关键词:sunflower seed protein isolate  thermal treatment  aggregate  structure  surface hydrophobicity
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Author NameAffiliation
REN Jian  
LI Shuang  
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中文摘要:
      将7%葵花籽分离蛋白(SSPI)悬浮液在热处理温度分别为92、102?℃(热变性温度)、112?℃处理10 min,以未处理的SSPI 为对照研究热处理对蛋白质结构及表面疏水性的影响。结果表明:热处理的SSPI亚基含量发生了显著变化,有聚集物生成;经过热处理的SSPI表面形貌粗糙,疏松多孔,微观结构更加没有规则;热处理后蛋白质分子伸展,SSPI发生聚集,相对荧光强度、表面疏水性下降。
英文摘要:
      With untreated sunflower seed protein isolate (SSPI) as control,7% SSPI suspension was respectively heated at 92,102?℃ (denaturation temperature) and 112?℃ for 10 min to study the effects of thermal treatment on structure and surface hydrophobicity of SSPI. The results showed that thermal treatment induced a significant change in SSPI subunits content and formation of aggregates; the surface appearance of thermal treated SSPI was rough,loose and porous,and its microstructure was more irregular; after thermal treatment,protein molecules streched,SSPI aggregated,and relative fluorescence intensity and surface hydrophobicity of SSPI decreased.
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