葵花分离蛋白组成、结构与功能性质的关系研究

项目名称： 葵花分离蛋白组成、结构与功能性质的关系研究

项目编号： No.31271982

项目类型： 面上项目

立项/批准年度： 2013

项目学科： 农业科学

项目作者： 任健

作者单位： 齐齐哈尔大学

项目金额： 80万元

中文摘要： 葵花分离蛋白的组成、结构决定了葵花分离蛋白的功能性质。本项目以脱脂葵花粕为原料分离制备葵花分离蛋白及其主要组分11S球蛋白、7S球蛋白和2S清蛋白，调整葵花分离蛋白中各组分的含量，对比研究各组分对葵花分离蛋白功能性质的贡献，从而阐明葵花分离蛋白功能性质与各组成成分的关系；采用加热和酶解方式处理葵花分离蛋白，对比研究在不同的热处理温度和水解度条件下葵花分离蛋白功能性质以及结构性质的变化，重点探讨葵花分离蛋白溶解性、乳化性、起泡性等功能性质与其氨基酸组成、亚基解离情况、二级结构、分子极性及表面疏水性等结构性质的相关性，进而揭示葵花分离蛋白结构与其功能性质的关系；葵花分离蛋白酶解改性以后产生了较强的抗氧化活性，运用生物学相关手段分析改构葵花分离蛋白的抗氧化活性，进一步探讨葵花分离蛋白结构与功能的关系。阐明葵花分离蛋白组成、结构与功能性质的关系，必将为葵花蛋白的应用与新功能开发提供理论依据。

中文关键词： 葵花蛋白；组成；结构；功能性质；关系

英文摘要： The compositions and structures of sunflower protein isolates (SPI) play an important role in functional properties. In this work, defatted sunflower meal was used to prepare SPI which mainly includes 11s globulin,7s globulin and 2s albumin. The relationship between functional properties and compositions was illustrated by changing the compositions of SPI and determining contributions of different protein components to functional properties. SPI were processed by heating and enzymatic hydrolysis, and we also compared the functional properties and structures of SPI in different temperatures and hydrolyzing degrees in order to indicate the relationship between functional properties and structures. We mainly analyzed solubility, emulsifying activity, foaming property, amino acid composition, subunit dissociation, secondary structure, molecules polarity and surface hydrophobicity of SPI. SPI hydrolysate had strong antioxidant activity, which was measured by biological methods in order to further discuss the relationship between structures and functional properties. Understanding the relationship between compositions, structures, and functional properties will definitely provide the theory basis for the applications and new functional products of SPI.

英文关键词： sunflower protein isolates；composition；structure；functional properties；ralationship