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投稿时间：2019-05-31
投稿时间：2019-05-31
中文摘要: 该文研究超声波参量对花生蛋白的溶解度、持水性、持油性及起泡性等功能特性的影响，同时借助聚丙烯酰胺凝胶电泳、红外光谱等方法对花生蛋白的结构进行表征。结果表明，在超声波功率密度3.17 W/cm3、时间30 min、温度35 ℃和占空比50%时花生蛋白的溶解度、持水性和起泡性等功能特性有所改善；同时对花生蛋白的结构分析结果表明，超声波辅助提取的花生蛋白α-螺旋含量减少，β-转角含量增加，且花生蛋白分别在66.2 kDa 和14.4 kDa 处生成新条带。
Abstract:Effects of ultrasound parameters on peanut protein solubility，water-holding，oil-holding，and foaming ability were investigated.The structure properties of peanut protein were also studied by SDS-PAGE，and infrared spectroscopy（FT-IR）.The results indicated that the solubility，water-holding foaming ability and other functional properties of peanut protein were improved when the ultrasonic power density was 3.17 W/cm3，time 30 min，temperature 35 ℃ and duty cycle 50 %.According to structure analysis，α-helix content of ultrasound -assisted extraction peanut protein decreased while β -turn content increased.New bands of ultrasound-assisted extraction peanut protein were observed at 66.2 kDa and 14.4 kDa，respectively.
文章编号：202009011 中图分类号： 文献标志码：
基金项目:河南省重点研发与推广专项(182102110253)
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