中国食品添加剂2026，Vol.37Issue(8)：1-9,9.DOI:10.19804/j.issn1006-2513.2026.8.001
基于主成分分析的不同谷物水溶性蛋白构效关系
Structure and functionality relationship of water-soluble proteins in different grains based on principal component analysis
摘要
Abstract
The relationship between functional properties and molecular structures of grain proteins requires systematic investigation.In this study,five grain proteins from rice,rapeseed,hemp seed,grain amaranth and soybean were selected to evaluate their structure-function correlations.Proteins were extracted by alkaline extraction and acid precipitation.Water and oil holding capacities,emulsifying properties and emulsion stability of the grain proteins were measured.Thermal characteristics,surface hydrophobicity,secondary structures and molecular weight distributions of the grain proteins were analyzed using DSC,fluorescence spectroscopy,FTIR and SDS-PAGE.The results showed significant differences among protein samples.Rice protein exhibited the highest water holding capacity at 7.17 g/g,while soybean protein showed the highest oil holding capacity at 3.57 g/g.Rice protein had the best emulsifying ability at 0.81 and hemp protein displayed the best emulsion stability at 0.73.Grain amaranth protein presented the highest thermal denaturation temperature at 192.71℃.Soybean protein showed the strongest surface hydrophobicity.Structural analysis indicated that surface hydrophobicity closely correlated with disordered structures and secondary structures significantly influenced thermal stability and emulsifying properties of the grain proteins.This study revealed the structural basis of functional properties of grain proteins at the molecular level.It provides theoretical support for high-value utilization of plant proteins and precise design of food ingredients.关键词
谷物蛋白/提取/功能性/结构/构效关系Key words
grain protein/extraction/functionality/structure/structure-activity relationship分类
轻工纺织引用本文复制引用
张毅,王亚娟,仇丹,李立硕..基于主成分分析的不同谷物水溶性蛋白构效关系[J].中国食品添加剂,2026,37(8):1-9,9.基金项目
国家自然科学基金(51703100) （51703100）
