华南理工大学学报(自然科学版)
華南理工大學學報(自然科學版)
화남리공대학학보(자연과학판)
JOURNAL OF SOUTH CHINA UNIVERSITY OF TECHNOLOGY(NATURAL SCIENCE EDITION)
2014年
3期
131-136
,共6页
郑喜群%马艳秋%刘晓兰%杨双%李凯园
鄭喜群%馬豔鞦%劉曉蘭%楊雙%李凱園
정희군%마염추%류효란%양쌍%리개완
玉米醇溶蛋白%挤压膨化%结构特性%物理性质
玉米醇溶蛋白%擠壓膨化%結構特性%物理性質
옥미순용단백%제압팽화%결구특성%물이성질
zein%extrusion%structural characteristic%physical property
以玉米蛋白粉为原料,采用DS32-Ⅱ型双螺杆挤压膨化机进行挤压膨化,以处理后的蛋白粉为原料提取玉米醇溶蛋白,研究挤压膨化对玉米醇溶蛋白结构及物理性质的影响。结果表明,挤压膨化工艺可使玉米醇溶蛋白的结构特性发生改变,微观结构中蛋白聚集体发生融合,FT-IR光谱中蛋白酰胺带出峰位置与强度发生变化,二级结构中α螺旋和β转角转化为β折叠和无规卷曲,热学性质中蛋白变性温度减小。蛋白的物性研究结果表明,挤压膨化的玉米醇溶蛋白物性得到改善,持水力、吸油性和黏度均有不同程度的增加。
以玉米蛋白粉為原料,採用DS32-Ⅱ型雙螺桿擠壓膨化機進行擠壓膨化,以處理後的蛋白粉為原料提取玉米醇溶蛋白,研究擠壓膨化對玉米醇溶蛋白結構及物理性質的影響。結果錶明,擠壓膨化工藝可使玉米醇溶蛋白的結構特性髮生改變,微觀結構中蛋白聚集體髮生融閤,FT-IR光譜中蛋白酰胺帶齣峰位置與彊度髮生變化,二級結構中α螺鏇和β轉角轉化為β摺疊和無規捲麯,熱學性質中蛋白變性溫度減小。蛋白的物性研究結果錶明,擠壓膨化的玉米醇溶蛋白物性得到改善,持水力、吸油性和黏度均有不同程度的增加。
이옥미단백분위원료,채용DS32-Ⅱ형쌍라간제압팽화궤진행제압팽화,이처리후적단백분위원료제취옥미순용단백,연구제압팽화대옥미순용단백결구급물이성질적영향。결과표명,제압팽화공예가사옥미순용단백적결구특성발생개변,미관결구중단백취집체발생융합,FT-IR광보중단백선알대출봉위치여강도발생변화,이급결구중α라선화β전각전화위β절첩화무규권곡,열학성질중단백변성온도감소。단백적물성연구결과표명,제압팽화적옥미순용단백물성득도개선,지수력、흡유성화점도균유불동정도적증가。
Corn gluten meals were used as source materials to extract zein via the extrusion using a DS32-Ⅱ type twin-screw extruder,and the effects of extrusion on the structure and physical properties of zein were investigated. The results show that the extrusion may result in the change of structural characteristics of zein;for instance,the protein aggregates fuse in a certain degree,the position and intensity of the peak of extruded zein amide change in the FT-IR spectrum,the α-helix and β-turn in the secondary structure turn into β-sheet and random coil,and the denaturation temperature of zein decreases. Moreover,the extrusion also results in an improvement of physical properties of zein in terms of water-holding capacity,oil absorbency and viscosity.