核农学报2024，Vol.38Issue(8)：1539-1549,11.DOI:10.11869/j.issn.1000-8551.2024.08.1539
青稞谷蛋白的结构解析及其功能特性研究
Study on the Structure and Functional Properties of Highland Barley Glutenin
摘要
Abstract
This study used an ultrasound-assisted Osborne classification method to isolate highland barley glutenin.The structural,physicochemical,and functional properties were evaluated using various analytical techniques including sodium dodecyl sulfate-polyacrylamide gel electrophoresis,infrared spectroscopy,and differential scanning calorimetry.The results showed an intact particle morphology of highland barley glutenin and a loose molecular arrangement with molecular weights distributed within 30-50 and 75-100 kDa.Secondary structure analysis indicated that the highland barley glutenin was mainly composed of β-sheet(35.63%)and β-turn(34.31%),with a small amount of α-helix(11.82%)and random coil structure(11.76%).Meanwhile,the isolated glutenin showed good thermal stability,as evidenced by a thermal denaturation temperature of 88.3℃and an enthalpy change value of 169.6 J·g-1.High levels of glutamic acid and proline were found among amino acids,with the essential amino acids constituting 34.35%of the total composition.Furthermore,highland barley glutenin exhibited optimal solubility and water holding capacity at 65℃and pH 7,while moderate salt concentrations(5 g·L-1)enhanced its foaming and emulsifying properties.However,the addition of sucrose significantly reduced its foaming capacity and foam stability.The findings of this study provided a theoretical foundation for the exploitation of highland barley gluten resources and their application in food processing.关键词
青稞/谷蛋白/微观结构/功能特性Key words
highland barley/glutenin/microstructure/functional properties引用本文复制引用
邓婷,党斌,邝吉卫,马萍,杨静,杨希娟..青稞谷蛋白的结构解析及其功能特性研究[J].核农学报,2024,38(8):1539-1549,11.基金项目
青海省重大科技专项(2021-NK-A3) （2021-NK-A3）
