脱酚和碱处理对豌豆分离蛋白基本性质的影响-Engineering.PDF

※基础研究 食品科学 2013, Vol.34, No.23 1 脱酚和碱处理对豌豆分离蛋白基本性质的影响 1 1 1,* 2 蒋 将 ，朱 波 ，刘元法 ，熊幼翎 (1.江南大学食品学院，江苏 无锡 214 122 ；2.肯塔基大学动物与食品科学系，列克星顿 40546，美国) 摘  要：以脱脂豌豆粉为原料，采用甲醇和丙酮连续提取法进行脱酚处理后提取出豌豆分离蛋白，再对其进行碱处 理，探讨豌豆分离蛋白基本性质(粒径、溶解度和乳化特性) 的变化，并通过氨基酸组成和凝胶电泳初步分析蛋白质 结构的变化。结果表明：豌豆中主要含有的酚酸是龙胆酸、水杨酸、香豆酸和阿魏酸；脱酚和碱处理的豌豆分离蛋 白平均粒径减小，溶解度增加，形成的乳化液贮藏稳定性较好；脱酚处理不会破坏蛋白质的氨基酸组成，多酚提取 物中的蛋白质含有较多含侧链氨基的精氨酸，以及含巯基的半胱氨酸，蛋白质的亚基发生了一定的变化。故豌豆分 离蛋白经脱酚和碱处理后，功能性质均会得到显著的改善；且与脱酚处理相比，碱处理对豌豆分离蛋白的基本性质 的改善更显著。 关键词：豌豆分离蛋白；脱酚处理；碱处理；功能性质 Functional Properties of Pea Protein Isolate Subj ected to Phenol Removal and Alkali Treatment 1 1 1,* 2 JIANG Jiang ，ZHU Bo ，LIU Yuan-fa ，XIONG You-ling L. (1. School of Food Science and Technology, Jiangnan University, Wuxi 214 122, China ； 2. Department of Animal and Food Sciences, University of Kentucky, Lexington 40546, USA) Abstract ：Pea protein isolate (PPI) was prepared from defatted pea flour by sequential treatment with methanol followed by acetone and then subj ected to alkali treatment. The effects of phenol removal (with methanol/acetone extraction) and alkali treatment at pH 12 on the particle size, solubility and emulsifying properties of PPI were investigated. The amino acid profile and protein subunit changes were examined to elucidate the relationship between protein structure and functionality. Gentisic acid, hydroxybenzoic acid, coumaric acid and ferulic acid were identified using HPLC with phenolic compound standards. Decreased protein particle size and improved solubility and emulsifying properties were observed in PPI after both treat- ments. T