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以花生球蛋白为原料,研究超高压微射流均质对花生球蛋白作用的机械力化学效应,通过电镜扫描(SEM)、SDS-PAGE、荧光光谱(FLU)和差热式扫描(DSC)对超高压微射流均质后花生球蛋白的微观形貌、亚基组成、表面疏水性和热稳定性进行分析.结果表明:在超高压微射流的机械力作用下,花生球蛋白的亚基和分子量几乎不受影响;花生球蛋白的颗粒和热稳定性随着处理压力的增大而减小,分别在80和120MPa时达到最小;表面疏水性随着处理压力的增大而增强,在160MPa时达到最大.超高压微射流均质过程的机械力化学效应可使花生球蛋白的微观形貌和三维结构改变,热稳定性降低.
Using peanut globulin as raw material, the mechanochemical effect of homogenization of ultrahigh pressure micro jet on arachidoglobin was studied by scanning electron microscopy (SEM), SDS-PAGE, fluorescence spectroscopy (FLU) and differential scanning calorimetry The microstructure, subunit composition, surface hydrophobicity and thermal stability of arachin after homogenization under ultrahigh-pressure micro-jet were analyzed.The results showed that under the action of ultra-high pressure micro-jet, the subunits of peanut globulin and The molecular weight was almost unaffected; the particle and thermal stability of peanut globulin decreased with the increase of treatment pressure, which reached the minimum at 80 and 120 MPa, respectively. The surface hydrophobicity increased with the increase of treatment pressure, The maximum is reached.The mechanical and chemical effects of homogenization of UHP microfluid can change the morphology and three-dimensional structure of peanut globulin and reduce the thermal stability.