可控热处理对竹笋蛋白理化特性和抗氧化活性的影响

doi:10.3969/j.issn.1004-1524.20240191

浙江农业学报 ›› 2024, Vol. 36 ›› Issue (11): 2584-2595.DOI: 10.3969/j.issn.1004-1524.20240191

可控热处理对竹笋蛋白理化特性和抗氧化活性的影响

陈锴妮¹^,²(), 席宇航¹, 章兴³, 张辉¹^,²^,^*()

1.浙江大学生物系统工程与食品科学学院,浙江杭州 310058
2.浙江大学宁波科创中心,浙江宁波 315100
3.浙江圣氏生物科技有限公司,浙江湖州 313300

收稿日期:2024-03-04 出版日期:2024-11-25 发布日期:2024-11-27
作者简介:陈锴妮(1998—),女,浙江杭州人,硕士研究生,主要从事植物蛋白功能性开发研究。E-mail: kkchen@zju.edu.cn
通讯作者: *张辉,E-mail: hubert0513@zju.edu.cn
基金资助:
安吉县竹产业科技创新(产学研合作)研发项目(2022-10)

Effects of controlled heat treatment on physicochemical characteristics and antioxidant activity of bamboo shoot protein

CHEN Kaini¹^,²(), XI Yuhang¹, ZHANG Xing³, ZHANG Hui¹^,²^,^*()

1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
2. Ningbo Innovation Center, Zhejiang University, Ningbo 315100, Zhejiang, China
3. Zhejiang Shengshi Biology Co. Ltd., Huzhou 313300, Zhejiang, China

Received:2024-03-04 Online:2024-11-25 Published:2024-11-27

摘要/Abstract

摘要：

为研究热处理对竹笋蛋白理化特性和抗氧化活性的影响,针对碱溶法提取的竹笋蛋白,进行可控的加热处理(80~100 ℃,15、30 min),探究其微观结构的变化规律和对功能特性的影响,并评价其抗氧化活性。结果表明:竹笋蛋白在可控的热处理下结构构象发生变化,α螺旋含量显著下降,表明形成大分子聚集体,同时表面疏水性明显增加,而更长时间和较高温度的加热处理也会导致竹笋蛋白的溶解度降低,浊度上升;加热处理后竹笋蛋白的持水性、持油性、热稳定性、起泡能力明显提高,但是乳化能力有所下降;竹笋蛋白经热处理后,其抗氧化活性明显提升,在80 ℃处理15 min条件下表现出最高的2,2'-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基清除率(95.40%±1.59%),在80 ℃处理30 min条件下表现出最高的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率(78.20%±1.97%)和铁离子还原能力(65.255%±1.00%)。综上所述,可控的加热处理可以改善竹笋蛋白的理化特性和抗氧化活性,进一步扩大其在食品加工领域的应用。

关键词: 竹笋蛋白, 热处理, 结构构象, 理化特性, 抗氧化活性

Abstract:

In order to study the effect of heat treatment on the physicochemical characteristics and antioxidant activity of bamboo shoot protein, bamboo shoot protein extracted by the alkali solubilization method was subjected to controlled heat treatment (80-100 ℃, 15 and 30 min) to investigate the change rule of the microstructure and its influence on the corresponding functional properties and antioxidant activity. The results showed that the structural conformation of bamboo shoot protein changed under controlled heat treatment, and the content of α-helix decreased significantly, indicating the formation of macromolecular aggregates and a significant increase in surface hydrophobicity, while longer time and higher temperature heat treatment would lead to a decrease in the solubility and an increase in the turbidity of bamboo shoot protein. After heating treatment, the water binding capacity, oil binding capacity, thermal stability and foaming ability of bamboo shoot protein were significantly improved, but the emulsion capacity was decreased. In addition, the antioxidant activity of bamboo shoot protein was significantly improved after heat treatment. The highest 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical scavenging rate (95.40%±1.59%) was observed at 80 ℃ for 15 min, and the highest 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate (78.20%±1.97%) and ferric reducing ability (65.255%±1.00%) were observed at 80 ℃ for 30 min. In summary, controllable heating treatment can improve the physicochemical characteristics and antioxidant activity of bamboo shoot protein, and further expand its application in the field of food processing.

Key words: bamboo shoot protein, heat treatment, structural conformation, physicochemical characteristic, antioxidant activity

中图分类号:

TS201.2

陈锴妮, 席宇航, 章兴, 张辉. 可控热处理对竹笋蛋白理化特性和抗氧化活性的影响[J]. 浙江农业学报, 2024, 36(11): 2584-2595.

CHEN Kaini, XI Yuhang, ZHANG Xing, ZHANG Hui. Effects of controlled heat treatment on physicochemical characteristics and antioxidant activity of bamboo shoot protein[J]. Acta Agriculturae Zhejiangensis, 2024, 36(11): 2584-2595.

图/表 9

图1 不同加热温度和时间对竹笋蛋白粒径的影响 BSP-80/15,80 ℃加热15 min;BSP-90/15,90 ℃加热15 min;BSP-100/15,100 ℃加热15min;BSP-80/30,80 ℃加热30 min;BSP-90/30,90 ℃加热30min;BSP-100/30,100 ℃加热30min;BSP-N,未经过热处理的样品。柱状图上无相同小写字母的表示各处理间差异显著(P<0.05)。下同。

Fig.1 Effect of varying heating temperatures and time on particle size of bamboo shoot proteins BSP-80/15, Heating at 80 ℃ for 15 min; BSP-90/15, Heating at 90 ℃ for 15 min; BSP-100/15, Heating at 100 ℃ for 15 min; BSP-80/30, Heating at 80 ℃ for 30 min; BSP-90/30, Heating at 90 ℃ for 30 min; BSP-100/30, Heating at 100 ℃ for 30 min; BSP-N, Sample without heat treatment. Different lowercase letters above the columns represent significant (P<0.05) differences among treatments. The same as below.

表1 不同加热温度和时间对竹笋蛋白巯基含量的影响

Table 1 Effects of different heating temperatures and time on the sulfhydryl content of bamboo shoot protein μmol·g-1

样品 Sample	总巯基含量 Total sulfhydryl content	游离巯基含量 Free sulfhydryl content
BSP-N	2.75±0.02 a	1.92±0.14 a
BSP-80/15	2.22±0.11 b	1.40±0.30 b
BSP-90/15	2.09±0.07 c	0.78±0.10 e
BSP-100/15	1.95±0.20 d	0.98±0.22 d
BSP-80/30	2.05±0.08 c	1.02±0.14 d
BSP-90/30	2.01±0.12 c	1.25±0.07 c
BSP-100/30	1.43±0.19 e	0.66±0.03 f

图2 不同加热温度和时间对竹笋蛋白表面疏水性的影响

Fig.2 Effect of varying heating temperatures and time on surface hydrophobicity of bamboo shoot protein

图3 不同加热温度和时间对竹笋蛋白二级结构的影响

Fig.3 Effect of varying heating temperatures and time on secondary structure of bamboo shoot protein

图4 不同加热温度和时间对竹笋蛋白溶解度和浊度的影响

Fig.4 Effect of varying heating temperatures and time on solubility and turbidity of bamboo shoot protein

图5 不同加热温度和时间对竹笋蛋白持水性和持油性的影响

Fig.5 Effect of varying heating temperatures and time on water binding capacity and oil binding capacity of bamboo shoot protein

图6 不同加热温度和时间对竹笋蛋白乳化活性和乳化稳定性的影响

Fig.6 Effect of varying heating temperatures and time on emulsifying activity index and emulsifying stability index of bamboo shoot protein

图7 不同加热温度和时间对竹笋蛋白起泡能力和泡沫稳定性的影响

Fig.7 Effect of varying heating temperatures and time on foaming ability and foaming stability of bamboo shoot protein

图8 不同加热温度和时间对竹笋蛋白ABTS、DPPH自由基清除能力和铁离子还原/抗氧化能力的影响

Fig.8 Effect of varying heating temperatures and time on ABTS scavenging rate, DPPH scavenging rate and FRAP (ferric ion reducing antioxidant power) of bamboo shoot protein

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可控热处理对竹笋蛋白理化特性和抗氧化活性的影响

Effects of controlled heat treatment on physicochemical characteristics and antioxidant activity of bamboo shoot protein

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