中国食品学报2024，Vol.24Issue(2)：130-139,10.DOI:10.16429/j.1009-7848.2024.02.012
超声对豌豆蛋白-高酯果胶复合颗粒理化和结构特性的影响
Effects of Ultrasound on the Physicochemical and Structural Properties of Pea Protein-high Methoxyl Pectin Composite Particles
摘要
Abstract
In this study,pea protein-high methoxyl pectin(PP-HMP)composite particles was prepared by ultrasound,and investigated the effect of ultrasound on the physico-chemical properties of PP-HMP composite particles.Meanwhile,the structure properties of PP-HMP-US were characterized by fourier transform infrared spectroscopy(FTIR),fluorescence spectroscopy,and transmission electron microscopy(TEM).The results showed that higher emulsifying activity and stabil-ity of pea protein-high methoxyl pectin by ultrasound(PP-HMP-US)were observed at 10 min,5.43 W/cm3 and 15 ℃.Compared with PP-HMP,the turbidity of PP-HMP-US was decreased.Particle size,and PDI of PP-HMP-US was re-duced from 1 453.26 nm and 0.34 to 541.44 nm and 0.27,respectively.According to FTIR and fluorescence spectroscopy results,HMP could significantly increased the relative content of β-turn and α-helix from 13.67％and 19.89％to 33.85％and 26.61％,respectively.The addition of HMP inhibited the aggregation of PP,and formed a tighter tertiary conformation.Proper ultrasound treatment of PP could make its β-sheet unfold to form α-helix,and enhance the interac-tion of PP and HMP.Meanwhile,the exposure of tryptophan residues of PP decreased after ultrasound treatment.In ad-dition,TEM results showed that ultrasound enhanced HMP embedded in PP spherical structure to obtain PP-HMP-US composite particles with more regular and ordered structure.The results provided a theoretical basis for the utilization of pea protein in food processing.关键词
豌豆蛋白/高酯果胶/超声/理化特性/结构特性Key words
pea protein/high methoxyl pectin/ultrasound/physicochemical propertie/structure properties引用本文复制引用
马开元,孙晓洋,陈复生,张丽芬..超声对豌豆蛋白-高酯果胶复合颗粒理化和结构特性的影响[J].中国食品学报,2024,24(2):130-139,10.基金项目
河南省自然科学基金项目(222300420424) （222300420424）
国家自然科学基金区域联合基金项目(U21A20270) （U21A20270）
河南省青年骨干教师培养计划项目(2020GGJS083) （2020GGJS083）
