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食品研究与开发:2024,45(7):34-40
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不同胆碱类离子液体对豌豆蛋白功能特性的影响
(天津科技大学 食品科学与工程学院,天津 300457)
Effects of Different Cholinium Ionic Liquids on the Functional Properties of Pea Protein
(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
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投稿时间:2023-06-02    
中文摘要: 豌豆蛋白水溶性、起泡性能等功能性相对较差,限制其在食品工业的深加工与开发。该文利用生物相容性好的绿色溶剂胆碱类离子液体改善豌豆蛋白溶解性,研究豌豆蛋白在浓度均为56.00%的氯化胆碱([Ch][Cl])、乙酸胆碱([Ch][Ac])、乳酸胆碱([Ch][La])、磷酸胆碱([Ch][Ph])、柠檬酸胆碱([Ch][Ci])5 种溶液中功能特性的变化。结果表明:除[Ch][Ci]外,其余4 种离子液体可以显著提升豌豆蛋白的溶解性(p<0.05)。[Ch][Ph]的作用效果最好,可使豌豆蛋白在水中的溶解度由4.50%提高至12.70%,泡沫稳定性达到600.00%。这与离子液体黏度大(34 mPa·s),促进豌豆蛋白α-螺旋与β-折叠结构减少从而诱导豌豆蛋白去折叠,以及破坏疏水作用力与蛋白分子链间氢键有关。综上,胆碱类离子液体是一种能够提高豌豆蛋白溶解性和泡沫稳定性的良好溶剂。
Abstract:Pea protein has relatively poor water solubility and foaming properties,which limits its deep processing and development in the food industry.In this study,choline-based ionic liquid,a biocompatible green solvent with good biocompatibility,was used to improve the solubility of pea protein.The changes in the functional characteristics of pea protein in five solutions with a concentration of 56.00% of choline chloride([Ch][Cl]),choline acetate([Ch][Ac]),choline lactate([Ch][La]),choline phosphate([Ch][Ph]),and choline citrate([Ch][Ci])were investigated.The results showed that,except for [Ch][Ci],the other four ionic liquids significantly enhanced the solubility of pea protein(p<0.05).Among them,[Ch][Ph] had the best effect,increasing the solubility of pea protein from 4.50% in water to 12.70% in [Ch][Ph],and the foam stability reached 600.00%.This improvement can be attributed to the high viscosity(34 mPa·s)of the ionic liquid,which reduces the α-helix and β-folded structures of pea protein,induces protein unfolding,disrupts hydrophobic interactions,and breaks hydrogen bonds between protein chains.In conclusion,choline-based ionic liquids are effective solvents for improving the solubility and foam stability of pea protein.
文章编号:202407005     中图分类号:    文献标志码:
基金项目:国家自然科学基金青年科学基金项目(32101875)
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