食品工业科技2024，Vol.45Issue(7)：134-141,8.DOI:10.13386/j.issn1002-0306.2023100090
燕麦蛋白耦合异源共架技术对大米蛋白水溶性的影响
Effect of Oat Protein-coupled Co-assemble Hybridization Technology on Water Solubility of Rice Protein
黄馨禾 1王长艳 1范龙彬 2常雅宁1
作者信息
- 1. 华东理工大学食品科学与工程系生物反应器工程国家重点实验室,上海 200237
- 2. 上海徐汇区地下空间开发有限公司,上海 200030
- 折叠
摘要
Abstract
In order to improve the solubility of rice protein in aqueous solutions by using oat protein-coupled co-assemble hybridization technology,in this study,different ratios of rice protein and oat protein were used as raw materials,and the two proteins were mixed at pH12,and then restored to neutrality for the co-assemble hybridization.The solubility of the protein was determined and the mechanism of action was explored by analyzing sodium dodecyl sulfate-polyacrylamide gel electrophoresis,particle size,microscopic morphology,emulsification characteristics,foaming characteristics,and Fourier transform infrared spectrometer.The results indicated that the solubility of rice protein-oat protein was higher than that of rice protein(8.49%±1.53%),and the highest solubility 93.07%±2.15%was achieved at the ratio of 1:0.6(rice protein/oat protein).The particle size of the rice protein-oat protein after co-assemble hybridization was about 0.1 μm,while the structure became looser and hydrophobic interaction and hydrogen bond between rice protein and oat protein were changed,which increased the solubility of rice protein and further improved the emulsification and foaming characteristics.In conclusion,the oat protein-coupled co-assemble hybridization technology is a robust method that can solve the poor water solubility of rice protein.关键词
大米蛋白/燕麦蛋白/功能特性/异源共架/蛋白结构Key words
rice protein/oat protein/functional properties/the co-assemble hybridization technology/protein structure分类
轻工业引用本文复制引用
黄馨禾,王长艳,范龙彬,常雅宁..燕麦蛋白耦合异源共架技术对大米蛋白水溶性的影响[J].食品工业科技,2024,45(7):134-141,8.
