亚麻(Linum usitatissimum L.)种子中两种蛋白质分离物的结构和功能特性比较

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Juanrui Ren, Jing Fu, Xiai Zhao
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引用次数: 0

摘要

本研究旨在实现对亚麻籽粕分离蛋白的充分加工和利用。采用超声辅助水提取法,从冷压亚麻籽粕(FM)中制备了亚麻籽蛋白分离物和脱胶脱脂亚麻籽蛋白分离物(DD-FPI)。还对它们的物理化学、结构和功能特性进行了比较。结果显示,亚麻籽粉、脱胶和脱脂亚麻籽粉中的蛋白质质量分数分别为(37.52 ± 0.04)%和(37.47 ± 0.02)%。在提取蛋白质之前,对亚麻籽粉进行脱胶和脱脂处理可将蛋白质纯度提高约 15%。经测定,FPI和DD-FPI的分子量为10-55 kDa,显示了最突出的蛋白质条带。在这两种蛋白质中,共鉴定出 17 种氨基酸,包括丰富的必需氨基酸和非必需氨基酸。傅立叶变换红外光谱显示,FPI 和 DD-FPI 的二级结构同样为松散结构,稳定性一般。扫描电镜观察到,FPI 的微观孔隙率低于 DD-FPI。XRD 衍射强度和峰形显示,FPI 和 DD-FPI 结构中的结晶度或有序排列较低,其中 DD-FPI 的结晶度低于 FPI。这两种蛋白质的两亲性、亲水性和亲油性均优于大豆分离蛋白。在不同的 pH 值和盐离子浓度下,FPI 和 DD-FPI 都具有良好的碱溶解性。DD-FPI 的发泡能力、乳化活性和乳化稳定性均优于 FPI,而泡沫稳定性则相反。因此,这两种分离蛋白有望应用于功能食品领域。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Comparison of structural and functional properties between two protein isolates from flax (Linum usitatissimum L.) seeds

Comparison of structural and functional properties between two protein isolates from flax (Linum usitatissimum L.) seeds

This study aimed to realize the full processing and utilization of isolated protein from flaxseed meal. Flaxseed protein isolate and degummed and defatted flaxseed protein isolate (DD-FPI) were prepared from the cold-pressed flaxseed meal (FM) using ultrasound-assisted aqueous extraction. A comparison was also made on their physicochemical, structural and functional properties. The results showed that the protein mass fractions in the FM, and degummed and defatted flaxseed meal were (37.52 ± 0.04) % and (37.47 ± 0.02) %, respectively. The degumming and degreasing treatment of FM increased the protein purity by about 15% before protein extraction. The molecular weights of FPI and DD-FPI were determined to be 10–55 kDa, indicating the most outstanding protein bands. A total of 17 amino acids were identified in each of them, including the abundant essential and non-essential amino acids. FTIR spectroscopy showed that the secondary structures of FPI and DD-FPI were similarly the looser structure, withaverage stability. SEM observed that the FPI exhibited the lower microscopic porosity than DD-FPI. The XRD diffraction intensities and peak shapes showed that there was less crystallinity or orderly arrangement in the structures of both FPI and DD-FPI, where the crystallinity of DD-FPI was lower than that of FPI. The amphiphilicity, hydrophilicity and the lipophilicity of the two proteins were better than those of soybean protein isolate. Both FPI and DD-FPI presented the excellent alkali solubility at different pH and salt ion concentrations. The foaming ability, emulsification activity and emulsion stability of DD-FPI were better than those of FPI, while the foam stability was the opposite. Therefore, the two isolated proteins can be expected to apply into the field of functional food.

Graphical Abstract

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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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