湿热预处理对刺芹侧耳蛋白质理化性质、结构和功能特性的影响

以刺芹侧耳Pleurotus eryngii蛋白为研究对象,分别将其在50℃、60℃和70℃下热处理0至30min,探讨了湿热处理对刺芹侧耳蛋白理化性质、结构和功能特性的影响.结果表明,湿热处理后刺芹侧耳蛋白的疏水性先升高后降低(P＜0.05),总巯基含量先降低后升高(P＜0.05),此外,刺芹侧耳蛋白二级结构受到影响...

Effects of moist-heat pretreatment on the physicochemical properties,structure and functional characteristics of Pleurotus eryngii protein

Pleurotus eryngii protein(PEP)was heated at 50℃,60℃and 70℃for 0 to 30min to investigate the effect of heat-moisture pretreatment on its physicochemical properties,structure and functional characteristics in this research.The results showed that the hydrophobicity of PEP increased first and then decreased(P＜0.05)and its total sulfhydryl content decreased first and then increased(P＜0.05)after the moist-heat treatment.Furthermore,the secondary structure of PEP was affected.For example,the α-helices content of PEP decreased after moist-heat treatment at 50℃and 60℃,whereas,it increased at 70℃.The content of β-sheet of PEP decreased,while its β-turn and irregular curl increased.In terms of functional properties,after moist-heat treatment at 50℃,60℃and 70℃within 20min,the emulsifying and foaming properties of PEP were increased,respectively(P＜0.05).Therefore,the wet-heat treatment could enhance the functional properties of PEP and improve its application in food processing.