CAJ | 학술논문

采用高压微射流纳米均质机处理芸豆分离蛋白,运用溶解度、比浊法、热分析、荧光光谱、紫外光谱和圆二色光谱法探讨了不同压力微射流处理对芸豆分离蛋白构象和功能特性的影响.微射流处理诱导不溶性蛋白聚合物解聚,增加了蛋白质的溶解度,改善了蛋白的乳化活性指数;圆二色光谱和荧光光谱分析表明,微射流处理对蛋白质的二级和三级结构没有明显的影响;热分析表明,蛋白热稳定性和有序结构均未受到显著的影响.
채용고압미사류납미균질궤처리예두분리단백,운용용해도、비탁법、열분석、형광광보、자외광보화원이색광보법탐토료불동압력미사류처리대예두분리단백구상화공능특성적영향.미사류처리유도불용성단백취합물해취,증가료단백질적용해도,개선료단백적유화활성지수;원이색광보화형광광보분석표명,미사류처리대단백질적이급화삼급결구몰유명현적영향;열분석표명,단백열은정성화유서결구균미수도현저적영향.
A high-pressure micro-fluidization homogenizer for nano-sized products was used to treat the solution of kidney bean ( Phaseolus vulgaris L.) protein isolate (KPI). The effects of micro-fluidization treatment at different pressures on the conformational and functional properties of KPI were then investigated by means of solubility and turbidimetric measurements, DSC, fluorescence spectroscopy, UV spectroscopy and Far-UV circular dichroism (CD) spectroscopy. The results indicate that the micro-fluidization treatment leads to the transformation of insoluble aggregates into soluble ones, thus improving the solubility (PS) and the emulsifying activity index (EAI) of KPI. It is also found from the fluorescence emission spectra and the Far-UV CD spectrum that micro-fluidization treatment has no obvious effect on the tertiary and secondary structures of the proteins. Moreover, according to the DSC results, the thermal stability and structure orderliness of KPI show no obvious change after the micro-flui- dization treatment.