热带作物学报2024，Vol.45Issue(8)：1714-1726,13.DOI:10.3969/j.issn.1000-2561.2024.08.021
超声波辅助低共熔溶剂提取对咖啡蛋白结构和功能特性的影响
Effects of Ultrasonic-assisted Deep Eutectic Solvent Extraction on the Structure and Functional Properties of Coffee Protein
摘要
Abstract
In order to explore the application of coffee protein in food processing,non-fat green coffee powder was used as the raw material.Different ultrasonic powers(0 W,200 W,400 W,600 W and 800 W)effect of synergistic interaction with deep eutectic solvent method and alkali method on composition(SDS-PAGE),structural properties(particle size distribution,Fourier transform infrared spectroscopy,circular dichroism spectrum,fluorescence spectroscopy and scan-ning electron microscopy)and functional properties(solubility,water absorption,oil absorption and emulsification)of coffee protein were studied.The average particle size of coffee protein(DES)extracted by deep eutectic solvent(12.30 μm)was significantly smaller than that of coffee protein(AEP)extracted by alkali method(113.67 μm).The solubility of DES was higher under acidic conditions,and the solubility of AEP was higher under alkaline conditions.DES had better water and oil absorption than AEP.After ultrasonic pretreatment,the results of coffee protein electro-phoresis,Fourier infrared spectrum,circular dichroism spectrum and fluorescence spectroscopy showed that different ultrasonic power pretreatment did not cause significant changes in protein molecular weight distribution,but it affected the secondary and tertiary structure of proteins.The surface microstructure of DES showed that the surface structure was loose and porous,and the surface of AEP was tight and flat.After ultrasonic pretreatment,the microstructure of AEP became loose and porous,the texture became dispersed,and more irregular fragments were presented.The surface of DES changed slightly,and showed more small-particle porous disordered structure when treated at 400 W and 600 W for 15 min.The microstructure changes could affect the chemical and physical properties and functional properties of pro-teins.When the ultrasonic power was 400 W,the particle size of DES decreased significantly,and the particle size pa-rameters D[3,2]and D[4,3]decreased from 10.50 μm,30.43 μm to 7.89 μm and 11.27 μm,respectively.The solubility in-creased significantly,and the solubility increased from 47％and 71％to 75％and 81％respectively under acidic and alkaline conditions.In addition,ultrasonic pretreatment could improve the water absorption and emulsification activity of coffee protein,which are important functional properties of proteins in food applications.The results show that the modification of coffee protein by ultrasonic technology is effective,and this study could provide a theoretical basis for the application of coffee protein in food processing.关键词
咖啡蛋白/超声波功率/低共熔溶剂/结构特征/功能特性Key words
coffee protein/ultrasonic power/deep eutectic solvent/structural feature/functional characteristics分类
轻工纺织引用本文复制引用
苏璋,胡发广,于鑫欣,李贵平,付兴飞,夏光华,董文江..超声波辅助低共熔溶剂提取对咖啡蛋白结构和功能特性的影响[J].热带作物学报,2024,45(8):1714-1726,13.基金项目
云南省重大科技专项(No.202202AE090002) （No.202202AE090002）
中国热带农业科学院国家热带农业科学中心科技创新团队项目(No.CATASCXTD202404) （No.CATASCXTD202404）
中央级公益性科研院所基本科研业务费专项(No.1630142022010). （No.1630142022010）
