甜杏仁分离蛋白的组成及部分理化特性

doi:10.3864/j.issn.0578-1752.2017.13.015

摘要/Abstract

摘要： 【目的】明确甜杏仁分离蛋白的相关理化性质，研究蛋白质性质变化与产品加工特性间的关系，开发高质量的甜杏仁产品。【方法】通过碱溶酸沉法制得甜杏仁粗蛋白，经Osborne分级法制备分离蛋白—清蛋白、球蛋白、醇溶蛋白和谷蛋白，利用全自动氨基酸分析仪、环境电子扫描显微镜（ESEM）、圆二色光谱（CD）、差示扫描量热法（DSC）、热重法（TGA）及流变仪等，研究甜杏仁分离蛋白的氨基酸组成、表面形态特征、二级结构、热性质及流变性，并拟合出温度与分离蛋白黏度间的线性方程，计算其活化能Ea及频率因子K₀。【结果】甜杏仁4种分离蛋白的氨基酸组成丰富，含有17种人体所需的氨基酸，包括8种必需氨基酸（含组氨酸），谷氨酸含量最多；清蛋白、球蛋白及醇溶蛋白表观结构较为紧密，呈聚集态，而谷蛋白则表现为松散、多孔的片状；分离蛋白二级结构分子构象中，α-螺旋及无规则卷曲占主要部分。由DSC结果可知清蛋白、球蛋白、醇溶蛋白和谷蛋白的热变性温度分别为62.84、72.98、78.33和45.70℃，热稳定性关系为：醇溶蛋白＞球蛋白＞清蛋白＞谷蛋白，结合DSC与ESEM可知聚集程度为：清蛋白＞醇溶蛋白＞球蛋白＞谷蛋白。4种甜杏仁分离蛋白的溶液均属于非牛顿流体，其黏度与温度符合阿累尼乌斯（Arrhenius）指数方程，能够很好地对实际情况进行拟合，可运用于指导实际生产。【结论】甜杏仁分离蛋白可作为一种优质植物蛋白来源，本研究结果对甜杏仁蛋白质产品的开发具有参考意义，有利于在产品开发及生产加工过程中对含蛋白产品的功能及品质进行控制，提高其附加值进而促进甜杏仁产业发展。

关键词: 甜杏仁, 分离蛋白, 氨基酸, 热性质, 流变性

Abstract: 【Objective】The aim of this study is to investigate the physical and chemical properties of sweet almond albumin, globulin, gliadin and glutelin. The relationship between the change of protein’s properties and product processing features was also studied to promote the development of high-quality sweet almond products. 【Method】Alkali-solution and Acid-isolation was employed upon the skimmed sweet almond to extract crude protein, and, subsequently, Osborne classification method was adopted to extract the albumin, globulin, gliadin and glutelin. The amino acid composition was determined by Automatic Amino Acid Analyzer. ESEM was used to observe the morphological characteristics of above mentioned proteins; CD spectra scanning was utilized to measure its secondary structure; thermal properties were determined by using DSC and TGA; Rheometer was applied to determine the influence of shear rate, moreover, the linear equation between temperature and viscosity of proteins was determined, and, therefore, the value of Ea and K₀ could be calculated.【Result】Various amino acids were detected in isolated proteins derived from sweet almond, containing 17 kinds of amino acids which the human need. It should be noticed that eight kinds of essential amino acids (including histidine) are completely embraced, among which the content of glutamic acid is the highest. Albumin, globulin and gliadin show a state of close aggregation structure, while glutelin shows a state of loose and porous plate. As for the constitution of the secondary structure, alpha helix and random curl are dominant in the isolated proteins compared with other forms of secondary structures. The denaturation temperatures for albumin, globulin, gliadin and glutelin are 62.84, 72.98, 78.33 and 45.70℃, respectively. Therefore, the thermal stability should coincide with the following order: gliadin ＞ globulin ＞ albumin ＞ glutelin. Combined DSC with ESEM, the aggregation degree should conform to the following order: albumin ＞ gliadin ＞globulin ＞ glutelin protein. The aqueous solution of the four kinds of isolated proteins derived from sweet almond are non-newtonian fluid and, furthermore, the relationship between temperature and viscosity is conform to the Arrhenius index equation, and the linear equation matches the parameters in processing well.【Conclusion】Sweet almond isolated protein can be regarded as a high-quality source for plant protein. Results of this study will make greater contributions to the development of sweet almond protein products. Besides, this study definitely do contribution to the function and property control of the protein products derived from sweet almond both in development and processing of the products, which could enhance the additional value and promote the development of sweet almond industry.

Key words: sweet almond, isolate protein, amino acid, thermal properties, rheological properties

张清安，张馨允，冯郁蔺，史芳芳. 甜杏仁分离蛋白的组成及部分理化特性[J]. 中国农业科学, 2017, 50(13): 2564-2575.

ZHANG QingAn, ZHANG XinYun, FENG YuLin, SHI FangFang. Compositions and Physicochemical Properties of Sweet Almond Isolate Proteins[J]. Scientia Agricultura Sinica, 2017, 50(13): 2564-2575.

0
/ / 推荐

导出引用管理器 EndNote|Reference Manager|ProCite|BibTeX|RefWorks

链接本文: https://www.chinaagrisci.com/CN/10.3864/j.issn.0578-1752.2017.13.015

https://www.chinaagrisci.com/CN/Y2017/V50/I13/2564

参考文献

[1] Yada S, Lapsley K, Huang G. A review of composition studies of cultivated almonds: Macronutrients and micronutrients. Journal of Food Composition and Analysis, 2011, 24(4): 469-480.

[2] Richardson D P, Astrup A, Cocaul A, Ellis P. The nutritional and health benefits of almonds: A healthy food choice. Food Science and Technology Bulletin Functional Foods, 2009, 6(6): 41-50.

[3] Zhang Q A, Zhang Z Q, Yue X F, Fan X H, Tao L, Chen S F. Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder. Food Chemistry, 2009, 116(2): 513-518.

[4] TURAN S, TOPCU A, KARABULUT I, VURAL H, HAYALOGLU A A. Fatty acid, triacylglycerol, phytosterol, and tocopherol Variations in kernel oil of Malatya apricots from Turkey. Journal of Agricultural and Food Chemistry, 2008, 55(26): 10787-10794.

[5] JIA X Y, ZHANG Q A, ZHANG Z Q, YAN W, YUAN J F, WANG H Y. Hepatoprotective effects of almond oil against carbon tetrachloride induced liver injury in rats. Food Chemistry, 2011, 125(2): 673-678.

[6] Ahrens S, Venkatachalam M, Mistry A M, Lapsley K, Sathe S K. Almond (Prunus dulcis L.) protein quality. Plant Foods for Human Nutrition, 2005, 60(3): 123-128.

[7] KING J C, BLUMBERG J, INGWERSEN L, JENAB M, TUCKER K L. Tree nuts and peanuts as components of a healthy diet. Journal of Nutrition, 1978, 138(9): 1736S-1740S.

[8] 王淑英, 温哲屹, 李慧颖. 我国甜杏仁营养成分含量分析. 北京农业, 2008(9): 13-16.

Wang S Y, Wen Z Y, Li H Y. Analysis of the nutritional components and contents of sweet apricot kernel. Beijing Agriculture, 2008(9): 13-16. (in Chinese)

[9] FEMENIA A, ROSSELLO C, MULET A, CANELLAS J. Chemical composition of bitter and sweet apricot kernels. Journal of Agricultural and Food Chemistry, 1995, 43(2): 356-361.

[10] 杜琨, 牟朝丽. 杏仁的营养价值与开发利用. 食品研究与开发, 2005, 26(5): 151-154.

DU K, MOU Z L. The nutrition and exploitation of almond. Food Research and Developent, 2005, 26(5): 151-154. (in Chinese)

[11] SZETAO K W C, SATHE S K. Functional properties and in vitro digestibility of almond (Prunus dulcis L.) protein isolate. Food Chemistry, 2000, 69(2): 153-160.

[12] EL-AAL M H A, HAMZA M A, RAHMA E H. In vitro, digestibility, physico-chemical and functional properties of apricot kernel proteins. Food Chemistry, 1986, 19(3): 197-211.

[13] 李新华, 闫荣. 辽西大扁杏杏仁蛋白的组成及碱法提取工艺的研究. 食品科技, 2009(5): 132-135.

LI X H, YAN R. Study on composition and extraction of almond protein. Food Science and Technology, 2009(5): 132-135. (in Chinese)

[14] NICOLASA D, PATRICIAA M, LAWRENCEA J. Characterization of fractionated soy proteins produced by a new simplified procedure. Journal of the American Oil Chemists’ Society, 2007, 84(2): 137-149.

[15] GONZALEZ A, ALVAREZ IGARZABAL C I. Soy protein-Poly (lactic acid) bilayer films as biodegradable material for active food packaging. Food Hydrocolloids, 2013, 33(33): 289-296.

[16] 张逸婧, 陈海娟, 吕奕, 刘永祥, 汤晓智, 沈新春. 羧甲基纤维素钠对大豆分离蛋白骨粘合性能的影响. 中国农业科学, 2016, 49(8): 1550-1558.

ZHANG Y J, CHEN H J, LÜ Y, LIU Y X, TANG X Z, SHEN X C. Effects of sodium carboxymethyl cellulose on adhesion properties of soybean protein isolate onto porcine bones. Scientia Agricultura Sinica, 2016, 49(8): 1550-1558. (in Chinese)

[17] 盛小娜. 水酶法提取甜杏仁油及水解蛋白的研究[D]. 江苏: 江南大学, 2008.

SHENG X N. Aqueous enzymatic extraction of sugary almond oil and protein hydrolysate[D]. Jiangsu: Jiangnan University, 2008. (in Chinese)

[18] 刘贺, 李清华, 刘剑侠, 朱丹实, 慧丽娟, 王勃, 何余堂, 马涛. 扁杏仁分离蛋白与水解蛋白功能性质的比较研究. 食品工业科技, 2014, 35(4): 92-95.

LIU H, LI Q H, LIU J X, ZHU D S, HUI L J, WANG B, HE Y T, MA T. Study on comparison of properties of sweet almond protein isolated and protein hydrolysate. Science and Technology of Food Industry, 2014, 35(4): 92-95. (in Chinese)

[19] 申辉. 苦杏仁去皮过程中品质变化及其原因探究[D]. 陕西: 陕西师范大学, 2015.

SHEN H. Quality changes of bitter apricot seed in peeling process and its cause exploration [D]. Shaanxi: Shaanxi Normal University, 2015. (in Chinese)

[20] ZHENG Y, LI Y, ZHANG Y, ZHANG R, ZHANG Y, ZHAO S. Effects of limited enzymatic hydrolysis, pH, ionic strength and temperature on physicochemical and functional properties of palm (Elaeis guineensis Jacq.) kernel expeller protein. Journal of Food Science and Technology, 2015, 52(11): 1-13.

[21] Ninomiya K. Science of umami taste: Adaptation to gastronomic culture. Flavour, 2015, 4(1): 13.

[22] Tang C H, Wang X Y. Physicochemical and structural characterisation of globulin and albumin from common buckwheat (Fagopyrum esculentum Moench) seeds. Food Chemistry, 2010, 121(1): 119-126.

[23] Chen T, Oakley D M. Thermal analysis of proteins of pharmaceutical interest. Thermochimica Acta, 1995, 248(1): 229-244.

[24] Das S N, Routray M, Nayak P L. Spectral, thermal, and mechanical properties of furfural and formaldehyde cross-linked soy protein concentrate: A comparative study. Polymer-Plastics Technology and Engineering, 2008, 47(6): 576-582.

[25] Fuente J L D L, Ruiz-Bermejo M, Menor-Salván C, Osuna-Esteban S. Thermal characterization of HCN polymers by TG-MS, TG, DTA and DSC methods. Polymer Degradation and Stability, 2011, 96(5): 943-948.

[26] Alfredo V O, David B A, Luis C G. Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (L.). CYTA - Journal of Food, 2013, 11(1): 75-80.

[27] Fennema O R. 食品化学. 北京: 中国轻工业出版社, 2003: 322-328.

Fennema O R. Food Chemistry. Beijing: China Light Industry Press. 2003: 322-328. (in Chinese)

[28] Monkos K. Viscosity analysis of the temperature dependence of the solution conformation of ovalbumin. Biophysical Chemistry, 2000, 85(1): 7.

[29] 靳福泉. 阿累尼乌斯方程探讨. 大学化学, 2007, 22(5): 45-47.

Jin F Q. The investigate of Arrhenius exponential equation. University Chemistry. 2007, 22(5): 45-47. (in Chinese)

[30] 李翠芹, 陈桐, 章平, 陈梦瑜. 甜杏仁中微量元素及氨基酸成分的分析. 贵州工业大学学报, 2006, 35(2): 92-94.

Li C Q, Chen T, Zhang P, Chen M Y. Analysis of trace elements and amino acids in sugary almond. Journal of Guizhou University of Technology, 2006, 35(2): 92-94. (in Chinese)

[31] Adu O B, Ogundeko T O, Ogunrinola O O, Elemo B O. The effect of thermal processing on protein quality and free amino acid profile of Terminalia catappa (Indian Almond) seed. Journal of Food Science and Technology, 2015, 52(7): 4637-4641.

[32] 王镜岩, 朱圣庚, 徐长法. 生物化学. 北京: 高等教育出版社, 2002.

Wang J Y, Zhu S G, Xu C F. Biological chemistry. Beijing: Higher Education Press, 2002. (in Chinese)

[33] Jing X, Yang C, Zhang L. Characterization and analysis of protein structures in oat bran. Journal of Food Science, 2016, 81(10): C2337-C2343.

[34] 王辰, 江连洲. 使用圆二色性光谱分析二级结构对大豆分离蛋白表面疏水性的影响. 食品工业科技, 2016(14): 134-137.

Wang C, Jiang L Z. Effect of secondary structure determined by CD spectra on surface hydrophobicity of soybean protein isolate. Science and Technology of Food Industry, 2016(14): 134-137. (in Chinese)

[35] Kinsella J E, Damodaran S, German B. V-physicochemical and functional properties of oilseed proteins with emphasis on soy proteins. New Protein Foods, 1985, 79(79): 107-179.

[36] Keeratiurai M, Corredig M. Effect of dynamic high pressure homogenization on the aggregation state of soy protein. Journal of Agricultural and Food Chemistry, 2009, 57(9): 3556-3562.

[37] Warren G L, Petsko G A. Composition analysis of α-helices in thermophilic organisms. Protein Engineering Design and Selection, 1995, 8(9): 905-913.

[38] Sathe S K, Kwc S. Thermal aggregation of almond protein isolate. Food Chemistry, 1997, 59(1): 95-99.