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| Effect of ball milling treatment on structure of pumpkin seed protein |
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| DOI： |
| KeyWord:pumpkin seed protein ball milling treatment structure property enzymatic hydrolysis |
| FundProject:中国科协青年人才托举工程项目（YESS20200380）；湖北省技术创新专项重大项目(2019ABA117) |
| Author Name | Affiliation | | LIANG Yingjie1, YANG Chen1, CHEN Zhe2,3, ZHENG Jingcheng1,3, | 1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
2.Wuhan Institute for Food and Cosmetic Control, Wuhan 430040, China； 3.Key Laboratory of Edible
Oil Quality and Safety for State Market Regulation, Wuhan 430040, China |
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| Abstract: |
| In order to explore the mechanism of ball milling treatment to promote the enzymatic hydrolysis of pumpkin seed protein, the effects of ball milling treatment on the secondary and tertiary structures, solubility, thermodynamic properties and microstructure of pumpkin seed protein were studied with untreated pumpkin seed protein as the control. The results showed that the structure of protein changed after ball milling treatment for different time. Fourier transform infrared spectroscopy showed that the secondary structure of pumpkin seed protein changed after ball milling treatment. After 15 min of ball milling treatment, the α-helix structure and random coil structure increased from 19.98% and 14.28% to 2059% and 16.51%, respectively. The results of intrinsic fluorescence spectrum and ultraviolet absorption spectrum showed that the tertiary structure of pumpkin seed protein became more evacuated after ball milling treatment. Ball milling treatment improved the solubility of pumpkin seed protein. After 5 min of ball milling treatment, the solubility increased by 1692 percentage point. DSC spectra showed that ball milling treatment reduced the denaturation temperature of pumpkin seed protein. The particle size distribution and scanning electron microscopy showed that when the ball milling treatment time was 15 min, the peak particle size decreased from 217.3 nm to 159.8 nm, and the overall structure was destroyed. In summary, moderate ball milling treatment can change the molecular structure of pumpkin seed protein, and make enzyme easy to combine with the enzyme cleavage site of pumpkin seed protein, thus promoting the enzymatic hydrolysis. |
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