食品工业科技2024，Vol.45Issue(17)：30-39,10.DOI:10.13386/j.issn1002-0306.2024010052
超声波联合乙醇改性对猪心蛋白结构和功能的影响
Effect of Ultrasonic Combined with Ethanol Modification on the Structural and Functional Properties of Porcine Heart Protein
摘要
Abstract
In order to improve the functional properties of porcine heart protein and improve its application feasibility in the food industry,this study modified porcine heart protein(PHP)by ultrasonic(frequency of 20 kHz,power of 350 W,treatment for 8 min,working 5 s with 2 s intervals)combined with different concentrations of ethanol(0～80％).The changes of molecular structure,microstructure,active sulfhydryl content,surface hydrophobicity,solubility,emulsification,emulsion particle size and emulsion Zeta potential of modified PHP were determined.The results showed that the primary structure,secondary structure and microstructure of PHP were significantly changed under the combined action of ultrasonic and 40％ethanol modification.The ultraviolet absorption intensity of PHP was the largest,the active sulfhydryl content and surface hydrophobicity were the largest.The solubility of protein was significantly reduced(P＜0.05),the emulsifying activity and emulsifying stability were the best,the particle size of protein emulsion was the smallest,and the absolute value of Zeta potential was the largest.Considering the improvement effect of PHP emulsification characteristics,ultrasonic combined with 40％ethanol modification treatment is the best modification condition for PHP.关键词
超声波/乙醇/猪心蛋白改性/蛋白结构/蛋白功能特性Key words
ultrasonic/ethanol/porcine heart protein(PHP)modification/protein structure/protein functional properties分类
轻工纺织引用本文复制引用
陆今明,尚永彪,侯大军,蔡秋杏..超声波联合乙醇改性对猪心蛋白结构和功能的影响[J].食品工业科技,2024,45(17):30-39,10.基金项目
重庆市技术创新与应用发展专项"丰都县优质畜禽产业化开发技术集成与应用"(cstc2020jscx-tpyzxX0011). （cstc2020jscx-tpyzxX0011）
