西南喀斯特地区退化生态系统整治模式-应用生态学报.PDF

※基础研究 食品科学 2011, Vol. 32, No. 09 91 1 2 , 1 1 3 赵 伟 ，杨瑞金 * ，张文斌 ，华 霄 ，唐亚丽 (1.江南大学 食品科学与技术国家重点实验室，江苏 无锡 214122 ；2.江南大学食品学院，江苏 无锡 214122 ； 3.江南大学机械工程学院，江苏 无锡 214122) 研究高压脉冲电场(PEF)作用下蛋清蛋白功能性质与结构的变化。结果表明：25～35kV/cm PEF 处理 100～ 800 μs 可引起蛋清蛋白结构改变，蛋白质分子展开，疏水基团和巯基外露，蛋清蛋白的起泡和乳化功能提高，当 PEF 处理强度( 电场强度和处理时间)增加时，蛋白质结构改变程度增加，蛋白质表面疏水基团和巯基增多，则会 发生疏水作用和二硫键交联作用，SDS电泳显示蛋清蛋白形成蛋白质聚集体，溶解度下降，蛋清蛋白起泡 和乳化功能下降。 高压脉冲电场；蛋清蛋白；功能性质；结构 Changes in Functional Properties and Structure of Egg White Proteins Induced by Pulsed Electric Fields 1 2, 1 1 3 ZHAO Wei ，YANG Rui-jin *，ZHANG Wen-bin ，HUA Xiao ，TANG Ya-li (1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China ； 2. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China； 3. School of Mechanical Engineering, Jiangnan University, Wuxi 214122, China) Abstract ：In this paper, the changes in function properties and structure of egg white proteins induced by pulsed electric fields (PEF) was investigated. The results indicated that PEF treatment at 25 －35 kV/cm for 100 －800 μs could alter the structure of egg white proteins. Unfolding of protein molecules associated with the exposure of sulfydryl and hydrophobic groups was induced by PEF. The emulsifying and foaming capabilities were enhanced. However, when electric field intensity and treatment time were enhanced, protein aggregates were formed due to the increased exposure of sulfydryl and hydrophobic groups as evaluated by SDSelectrophoresis