摘要
为了揭示电子束辐照对葵花籽蛋白的微观结构和水解特性的影响,以脱脂后的葵花籽粕为原料,分别采用0、2.5、5.0、7.5、10.0 kGy剂量进行辐照处理,基于场发射扫描电子显微镜、低场核磁共振、激光粒度仪等研究手段分析不同辐照剂量处理后葵花籽蛋白的微观结构、水分含量、水解特性的变化规律。结果表明,辐照会改变葵花籽蛋白微观结构,破坏其表面结构完整性,造成穿孔和破碎,而且辐照剂量越大,破坏程度越高。经2.5 kGy辐照后葵花籽蛋白粉表面出现很多孔隙,开始变得凹凸不平,但仍然保持完整的颗粒结构;当辐照强度达到7.5 kGy时,样品表面完整性遭到破坏,边界不明显,呈破碎状。然而,辐照剂量达到7.5 kGy以上时,葵花籽蛋白的水解度增加,促进其水解产生粒度更小的葵花籽蛋白肽,说明电子束辐照提高了葵花籽蛋白的水解特性。本研究结果为电子束辐照在改善蛋白质性能方面的应用提供了理论依据。
The effect of electron beam irradiation(EBI) on the microstructure and hydrolysis characteristics of sunflower seed protein was investigated in this study. Defatted sunflower seed powder was treated by different doses(0, 2.5, 5.0, 7.5 and 10.0 kGy) of EBI. Variations in the microstructure, moisture content, and hydrolysis characteristics of sunflower seed protein after the irradiation treatment were analyzed by using scanning electron microscopy, low field nuclear magnetic resonance(LF-NMR), and a laser particle size analyzer. Results revealed that EBI could change the microstructure of sunflower seed protein, and damaged the integrity of the surface structure, giving rise to pores in it and ultimately breaking it;this effect was positively related to the irradiation dose. After treatment with 2.5 kGy radiation, the surface of sunflower seed protein powder displayed many gaps and became rough;nevertheless, it still maintained an intact granular structure. When the radiation dose increased to 7.5 kGy, the surface integrity was damaged, showing fragmented morphology. Moreover, EBI above 7.5 kGy induced an increase of the hydrolysis degree of sunflower seed protein and facilitated the production of smaller peptides, which indicated that EBI improved the hydrolysis characteristics of sunflower seed protein. This study provides a theoretical basis for the application of electron beam irradiation in improving protein properties.
作者
姜程耀
林松毅
李冬梅
杨睿雯
孙娜
JIANG Chengyao;LIN Songyi;LI Dongmei;YANG Ruiwen;SUN Na(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian 116034,China;College of Food Science and Engineering,Jilin University,Changchun 130062,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第1期100-104,共5页
Food Science
基金
“十三五”国家重点研发计划重点专项（2017YFD0400500）
辽宁省博士科研启动基金项目（201601269）
关键词
葵花籽蛋白
电子束辐照
微观结构
水解特性
改性
sunflower seed protein
electron beam irradiation
microstructure
hydrolysis characteristics
modification
