不同莲子蛋白氨基酸结构与热特性研究

孙 乾,郭增铮,郑玮雯,吴钰涵,郭泽镔

中国食物与营养 ›› 2023, Vol. 29 ›› Issue (02) : 45-51.

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中国食物与营养 ›› 2023, Vol. 29 ›› Issue (02) : 45-51.
营养功能评价

不同莲子蛋白氨基酸结构与热特性研究

  • 孙 乾1,2,郭增铮3,郑玮雯3,吴钰涵3,郭泽镔1,2
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摘要

目的:研究不同莲子蛋白(分离蛋白、清蛋白、球蛋白、醇溶蛋白、谷蛋白)的氨基酸组成结构与热特性的差异。结果:谷氨酸含量均占比最高,且含有较多带负电荷的极性氨基酸基团。莲子蛋白的E/T、E/N比值与FAO/WHO提出氨基酸比值接近,说明莲子蛋白氨基酸组成与含量均衡。电子能谱中硫元素谱图显示,清蛋白具有更高的吸收峰值,表明其他蛋白中可能含有较多的二硫键,而巯基含量较少。热特性分析表明,莲子蛋白在90 ℃时逐渐变性,200 ℃后发生玻璃化转变,内部有序结构向无序转变。其中分离蛋白、醇溶蛋白、谷蛋白的热变性温度高,可能是因为分子内部二硫键含量较高,结构紧密,且在热特性变化中重量损失更大,功能性基团改变。结论:分析不同莲子蛋白氨基酸组成、含量以及热特性的差异性,可为莲子蛋白更深入的基础性研究提供科学依据。

关键词

莲子蛋白 / 分离蛋白 / 分级蛋白 / 氨基酸特性 / 热特性

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孙 乾,郭增铮,郑玮雯,吴钰涵,郭泽镔. 不同莲子蛋白氨基酸结构与热特性研究[J]. 中国食物与营养, 2023, 29(02): 45-51

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基金

福建省自然科学基金面上项目;福建农林大学科技创新专项基金
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