• EI
  • Scopus
  • 中国科技期刊卓越行动计划项目资助期刊
  • 北大核心期刊
  • DOAJ
  • EBSCO
  • 中国核心学术期刊RCCSE A+
  • 中国精品科技期刊
  • JST China
  • FSTA
  • 中国农林核心期刊
  • 中国科技核心期刊CSTPCD
  • CA
  • WJCI
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
中国精品科技期刊2020
何怀叶,孔令辉,裴迅,等. 不同制备方法对魔芋飞粉蛋白质结构及功能特性的影响[J]. 食品工业科技,2025,46(7):1−11. doi: 10.13386/j.issn1002-0306.2024040027.
引用本文: 何怀叶,孔令辉,裴迅,等. 不同制备方法对魔芋飞粉蛋白质结构及功能特性的影响[J]. 食品工业科技,2025,46(7):1−11. doi: 10.13386/j.issn1002-0306.2024040027.
HE Huaiye, KONG Linghui, PEI Xun, et al. Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder[J]. Science and Technology of Food Industry, 2025, 46(7): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040027.
Citation: HE Huaiye, KONG Linghui, PEI Xun, et al. Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder[J]. Science and Technology of Food Industry, 2025, 46(7): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040027.

不同制备方法对魔芋飞粉蛋白质结构及功能特性的影响

Effects of Different Preparation Methods on Protein Structure and Functional Properties of Konjac Fly Powder

  • 摘要: 魔芋飞粉是魔芋精粉加工的主要副产物,富含丰富的蛋白质。为提高飞粉蛋白质利用率,本研究采用碱溶酸沉、低共熔溶剂(Deep Eutectic Solvents, DESs)-透析法和DESs-醇沉法制备3种飞粉蛋白质,并利用SDS-PAGE电泳、扫描电镜、紫外与红外光谱等方法探究制备方法对蛋白质结构和功能特性的影响。结果表明,3种方法制备的蛋白质纯度为67.8%~85.3%,且主要由10~55 kDa的低分子量亚基组成。与传统的碱溶酸沉法相比,DESs提取的飞粉蛋白质分子量组成并未发生改变,但二级结构相对含量发生显著变化。热重分析曲线显示3种飞粉蛋白质在300 ℃左右均发生热降解,其中DESs-透析法的飞粉蛋白质热稳定性最佳(316 ℃)。此外,DESs提取的蛋白质功能特性均优于碱溶酸沉法,其中DESs-透析的蛋白质具有更好的持水持油性和乳化性能。本研究将为拓展魔芋飞粉蛋白在食品工业生产中的应用提供数据支撑。

     

    Abstract: Konjac fly powder is the primary by-product of konjac refined flour processing, containing an abundance of proteins. In this study, three types of konjac fly powder proteins were prepared using alkaline extraction and acid precipitation, deep eutectic solvents (DESs)-dialysis and DESs-alcohol precipitation to enhance protein utilization. The impact of the preparation methods on the structural and functional properties of the proteins was investigated using SDS-PAGE, scanning electron microscopy, as well as UV and IR spectroscopy. The results revealed that the purity of the proteins prepared by the three methods ranges from 67.8% to 85.3%, mainly consisting of low molecular weight subunits in the range of 10~55 kDa. In comparison with the traditional alkaline extraction and acid precipitation, the molecular weight composition of the konjac proteins extracted by DESs remained unchanged, but there was a significant alteration in the relative content of the secondary structure. The TGA curves reveal that all three types of konjac proteins underwent thermal degradation at approximately 300 ℃, with the protein extracted through DESs-dialysis exhibiting the highest thermal stability at 316 ℃. Furthermore, the functional properties of proteins extracted by DESs were superior to those obtained by the alkaline extraction and acid precipitation, with the protein prepared through DESs-dialysis demonstrating better water and oil holding capacities as well as emulsifying properties. This study will provide valuable data to support the expanded application of konjac protein in the food industry.

     

/

返回文章
返回