盐提和碱提酸沉两种方法提取腰果蛋白的结构及其功能性质分析.docVIP

盐提和碱提酸沉两种方法提取腰果蛋白 的结构及其功能性质分析 彭倩颜小燕李雨婷梁露刘成梅王芳 南昌大学食品科学与技术国家重点实验室 使用盐提和碱提酸沉两种提取方法从腰果脱脂粉屮提取分离蛋Q，并对比研宄 盐提腰果蛋0 （CNSPI）和碱提酸沉腰果蛋0 （CNPI）的结构和功能性质。结果 表明CNP1和CNSP1在结构、微观形态、功能性质和营养价值等方面有明显差异, CNSM蛋白含量较高，溶解性和乳化性也优于CNPI, CNPI表现出较好的起泡性。 十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果表明两种提取方法对分离蛋白的亚基 组成没有显著影响;本研究使用氨基酸分析仪来测定分离蛋白的营养价值，结果 表明两种方法提取的腰果蛋G氨基酸含量无明显差异，其营养价值都远高于腰 果脱脂粉。表面疏水性测定结果表明CNP1的表面疏水性显著高于CNSP1。扫描 电子显微镜结果表明CNSPI呈现出大量的片状微观结构，而CNPI呈现出少量球 状和薄片结合成的不规则形状。圆二色光谱结果显示CNSM和CNPT中主要二级 结构是P-折叠，CNPI屮有较多的无规卷曲，约占29. 3%, CNSH有较多的a- 螺旋（27.0%）。在中性条件下，CNPI的起泡性为119.00%，CNSPI的乳化性达 到 30. 14 ra2/go 关键词： 腰果蛋白;功能性质;微观结构;二级结构;碱提酸沉法;盐提法; 彭倩（1993一），女，研究生，研宂方向为食品工程。 E-mail:pengqian_ncu@163. com 刘成梅（1963一），男，教授，，研究方向为食物资源利用与开 发。E-mail: chengmei 1 i u@yahoo. com. cn 2016-10-08 基金：公益性行业（农业）科研专项（201303077） Structure and Functional Characterization of Cashew Nut Protein Prepared by Salt Extraction Method and Alkaline Extraction and Subsequent Isoelectric Precipitation Method PENG Qian YAN Haoyan LI Yuting LIANG Lu LIU Chengmei WANG Fang State Key Laboratory of Food Science and Technology， Nanchang University; Abstract： Proteins isolated from defatted cashew nut flour by salt extraction method (CNSPT) and alkal ine extraction and subsequent isoelectric precipitation method (CNPI) were evaluated to compare their structural (molecular weight， secondary structure, amino acid composition)， micromorphological and functional (solubility, foaming capacity and foam stability, emulsifying activity index and emulsion stability) properties. The results showed CNSPT and CNPI differed significantly in structure, micromorphology, and functional properties. CNSPI exhibited significantly higher protein content, better solubility ancl emulsifying properties compared with CNPI, while the foaming properties were lower. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis revealed that the preparation methods had no impact on the primary structure of protein isolates. The nutritive value of protein isolates was evaluated by amino acid composition