不同干燥方式对南极磷虾分离蛋白结构及功能特性的影响-《集美大学学报（自然科学版）》

文章信息/Info

Title:: Effects of Different Drying Methods on the Structure and Functional Characteristics of Isolated Proteins from Euphausia superba

作者:: 洪林欣1; 尹开平1; 孙乐常1; 2; 3; 林端权1; 2; 3; 何文雄4; 翁凌1; 2; 3; 曹敏杰1; 2; 3; 张凌晶1; 2; 3; 1.集美大学海洋食品与生物工程学院，福建厦门 361021；2.水产品深加工技术国家地方联合工程研究中心，福建厦门 361021；3.海洋食品精深加工关键技术协同创新中心，辽宁大连 116034；4.厦门爱逸零食研究所有限公司，福建厦门 361021

Author(s):: HONG Linxin1; YIN Kaiping1; SUN Lechang1; 2; 3; LIN Duanquan1; 2; 3; HE Wenxiong4; WENG Ling1; 2; 3; CAO Minjie1; 2; 3; ZHANG Lingjing1; 2; 3; 1.College of Ocean Food and Biological Engineering,Xiamen 361021,China;2.National and Local Joint Engineering Research Center for Deep Processing Technology of Aquatic Products,Xiamen 361021,China;3.Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China;4.Xiamen a1 Snacks Lab Co.,Ltd.,Xiamen 361021,China

Keywords:: krill protein isolate; alkali solution and acid precipitation; spray drying; freeze drying; physical and chemical properties; functional characteristics

摘要:: 采用碱溶酸沉的方法提取南极磷虾分离蛋白（krill protein isolate，KPI），通过喷雾干燥和冷冻干燥的方式制备南极磷虾分离蛋白粉，并对这两种分离蛋白粉的结构及功能特性进行比较分析。结果表明：与冷冻干燥南极磷虾分离蛋白（freezedried krill protein isolate，FKPI）相比，喷雾干燥南极磷虾分离蛋白（spray-dried krill protein isolate，SKPI）明度大，色泽较好；扫描电子显微镜结果显示，SKPI呈现出向内凹陷的不规则球状结构，而FKPI为薄层片状结构，SKPI的堆积密度高于FKPI；圆二色谱进一步表明，与KPI相比，SKPI和FKPI均呈现α-螺旋含量下降、β-转角含量增加的趋势，其中，SKPI的α-螺旋含量下降27.9%，β-转角含量增加12.2%，表明喷雾干燥后蛋白质的二级结构均从有规则的结构向无规则的结构转化；SKPI持水力、持油力、乳化稳定性和起泡性等均高于FKPI，而SKPI的溶解性、乳化性却比FKPI的差。可见，不同的干燥方式会改变南极磷虾分离蛋白的结构特性，并进一步影响其功能特性。

Abstract:: The krill protein isolate (KPI) was extracted by alkali solution and acid precipitation,and the KPI powder was prepared by spray drying and freeze drying.Compared with the freeze-dried krill protein isolate (FKPI),the spray-dried krill protein isolate (SKPI) had higher brightness and better color.The results of scanning electron microscopy showed that SKPI exhibited an irregular spherical structure with inward concavity,while FKPI exhibited a thin layer sheet-like structure,and the former having a higher packing density than the latter.Circular dichroism further showed that both SKPI and FKPI showed a decreased α-helix content and increased β-turn content compared with KPI.The α-helix content of SKPI decreased by 27.9%,β-turn content increased by 12.2%,indicating that the secondary structure of the protein was transformed from regular structure to irregular structure after spray drying.SKPI had higher water and oil holding capacity,emulsifying stability,and foaming ability than FKPI,while the former had poorer solubility and emulsifying ability than the latter.Therefore,different drying methods will change the structural characteristics of KPI and further affect its functional characteristics.