粮油食品科技2024，Vol.32Issue(4)：76-83,8.DOI:10.16210/j.cnki.1007-7561.2024.04.09
γ射线辐照对小麦粉面筋蛋白结构及功能特性的影响研究
Effect of γ-irradiation on Functional Properties and Structure of Wheat Gluten Protein
摘要
Abstract
In this paper,wheat flour was irradiated at different doses(0,5,10,15,20 and 25 kGy)to investigate the effects of 60Co-γirradiation on the structural and functional properties of its gluten.The disulfide bond was broken by irradiation,and the content of the free sulfhydryl group increased.The results of Fourier infrared spectroscopy showed that the secondary structure of gluten protein was rearranged with decrease in a-helix content and an increase in β-sheet content.Raman spectroscopy and surface hydrophobicity showed that the microenvironment of aromatic amino acid side chains changed.Irradiation treatment resulted in the tryptophan and tyrosine residues tending more toward the exposed state,and the surface hydrophobicity increased.Meanwhile,irradiation increased the solubility,water and oil holding,and emulsifying properties of gluten proteins,and the maximum value reached at 15 kGy(solubility is 0.46 mg/mL,water holding 3.13 g/g,oil holding 4.33 g/g,emulsification 6.669 m2/g).In conclusion,the proper dose of gamma-irradiation can change the secondary and tertiary structure of gluten,and improve its functional properties such as solubility,water retention and emulsification,which is conducive to expanding the application space of gluten protein and providing theoretical references for industrial applications.关键词
γ射线辐照/面筋蛋白/结构特性/功能特性Key words
γ irradiation/gluten protein/structure/functional properties分类
轻工纺织引用本文复制引用
申慧珊,张捷,张艳艳,刘兴丽,王宏伟,张华..γ射线辐照对小麦粉面筋蛋白结构及功能特性的影响研究[J].粮油食品科技,2024,32(4):76-83,8.基金项目
河南省高校科技创新团队(23IRTSTHN029) （23IRTSTHN029）
河南省重点研发专项(231111113200) Henan University Science and Technology Innovation Team(No.23IRTSTHN029) （231111113200）
Key Research and Development Program of Henan Province(No.231111113200) （No.231111113200）
