[1]何林枫,蔡丽莎,杨宽,等.一种牦牛曲拉干酪素的结构及功能性质[J].江苏农业学报,2020,(03):709-719.[doi:doi:10.3969/j.issn.1000-4440.2020.03.025]
　HE Lin-feng,CAI Li-sha,YANG Kuan,et al.Structural and functional properties of casein made from yak Qula[J].,2020,(03):709-719.[doi:doi:10.3969/j.issn.1000-4440.2020.03.025]
点击复制

一种牦牛曲拉干酪素的结构及功能性质()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年03期
页码:
709-719
栏目:
加工贮藏·质量安全
出版日期:
2020-06-30

文章信息/Info

Title:
Structural and functional properties of casein made from yak Qula
作者:
何林枫; 蔡丽莎; 杨宽; 曾珍; 李诚
（四川农业大学食品学院，四川雅安625014）
Author(s):
HE Lin-feng; CAI Li-sha; YANG Kuan; ZENG Zhen; LI Cheng
（College of Food Science, Sichuan Agricultural University, Ya’an 625014, China）
关键词:
牦牛; 曲拉; 干酪素; 结构性质; 功能性质
Keywords:
yak;  Qula;  casein;  structural properties;  functional properties
分类号:
TS252.53
DOI:
doi:10.3969/j.issn.1000-4440.2020.03.025
文献标志码:
A
摘要:
为了研究牦牛曲拉干酪素的结构及功能性质，以牦牛曲拉为原料，将胃蛋白酶、木瓜凝乳酶、酵母凝乳酶复配成复合凝乳酶，用混合凝乳酶制备牦牛曲拉干酪素，对牦牛曲拉干酪素的基本成分、氨基酸组成、蛋白质组成、红外光谱特性、圆二光谱特性、变性温度等进行分析，并模拟食品加工体系中的不同温度、pH值，观察其对牦牛曲拉干酪素功能性质的影响。结果表明，牦牛曲拉干酪素中谷氨酸含量最高，必需氨基酸含量占总氨基酸含量的42%；十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（Sodium dodecyl sulfate -polyacrylamide gel electrophoresis, SDS-PAGE）测定结果表明，牦牛曲拉干酪素蛋白质的相对分子质量主要分布在25 000～37 000。用红外光谱分析检测得到-NH、C=O等特征官能团，用圆二色光谱鉴定得出，牦牛曲拉干酪素是无规则卷曲型蛋白质，其中α-螺旋占11.3%，β-折叠占26.8%，β-转角占23.3%，无规则卷曲占38.6%。研究结果还表明，牦牛曲拉干酪素的热稳定性较高，变性温度达到123 ℃左右。牦牛曲拉干酪素的主要功能特性如下：当温度接近50 ℃时，具有优良的溶解性、乳化性、发泡稳定性；在较高温度（50～70 ℃）下，持油性、发泡能力明显增强；在pH值为3～11条件下，除等电点(pH值=4.6）外，有较优良的功能特性；在中性条件下，干酪素溶液的表观黏度最大，最小凝胶含量最低。
Abstract:
To characterize the structural and functional properties of casein made from yak Qula by complex rennin containing pepsin, chymopapain and yeast rennin， the basic components, amino acid composition, protein composition, infrared spectroscopy, circular dichroism and denaturation temperature of the casein were studied. Different temperatures and pH values in food processing system were simulated to observe the effects on functional characteristics of casein made from yak Qula. The results showed that the content of glutamic acid was highest in casein, and the content ratio of essential amino acids to total amino acids was 42%. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) indicated that the relative molecular weight of casein protein in yak gula mainly ranged from 25 000 to 37 000. The functional groups such as carbonyl and imino groups were detected by infrared spectrum analysis. The results of circular dichroism chromatography showed that casein was a kind of random coil protein, and it was found that the α-helix accounted for 11.3%, the β-fold accounted for 26.8%, the β-corner accounted for 23.3%, and the random coil accounted for 38.6%. In addition, casein showed high thermal stability with the denaturation temperature of 123 ℃. The main functional characteristics of casein made from yak Qula are as follows: the casein has excellent solubility, emulsification and foaming stability when the system temperature is close to 50 ℃; the oil-holding and foaming capacity of casein are significantly enhanced at relatively higher temperature（50-70 ℃）; when the pH value was 3.0-11.0, except for the isoelectric point(pH=4.6), the casein has excellent functional properties; the rheological properties are optimal under neutral condition.

参考文献/References:

[1]LI H L, YANG C, CHEN C, et al. The use of trisodium citrate to improve the textural properties of acid-induced, transglutaminase-treated micellar casein gels[J]. Molecules, 2018, 23(7): 1632.
[2]EI-BAKRY M, DUGGAN E, O’RIORDAN E D, et a1. Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese[J]. Journal of Food Engineering, 2011, 102(2): 145-153.
[3]王耀杰. 牦牛乳酪蛋白胶束理化性质的研究[D]. 兰州：甘肃农业大学，2013.
[4]MOSCHOPOULOU E. Characteristics of rennet and other enzymes from small ruminants used in cheese production[J]. Small Ruminant Research, 2011, 101(1/2/3): 188-195.
[5]王琳琳，韩玲，敏文祥，等. 干酪素加工工艺研究进展[J]. 食品与发酵工业，2016，42(5)：277-282.
[6]李凤林，兰文峰. 乳与乳制品加工技术[M]. 北京：中国轻工业出版社，2010: 240-243.
[7]HOLT C, CARVER J A, ECROYD H, et al. Invited review: caseins and the casein micelle: their biological functions, structures, and behavior in foods[J]. Journal of Dairy Science, 2013, 96(10): 6127-6146.
[8]CARTER B, PATEL H, BARBANO D M, et al. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates[J]. Journal of Dairy Science, 2018, 101（5）：3900-3909.
[9]YAN Z, YINGYING C, MIN Y, et al. Bacterial diversity and community in Qula from the Qinghai-Tibetan Plateau in China[J]. Peer J, 2018, 6: 6044.
[10]何林枫，李燕涛，李诚，等. 混料设计优化牦牛“曲拉”凝乳酶干酪素的工艺及产品的性质分析[J]. 食品与发酵工业，2020，46（6）：172-179.
[11]管方方. 牛乳中掺假大豆蛋白的SDS-PAGE方法研究[D]. 上海：上海应用技术学院，2015．
[12]李林强，朱莉莉，万威，等. 牛羊乳热处理蛋白质变性程度比较及机理分析[J]. 西北农林科技大学学报（自然科学版），2016，44(11)：149-154,160．
[13]孔繁华，曹雪妍，康世墨，等. 基于多重光谱技术的木糖醇与牛乳酪蛋白相互作用及对酪蛋白结构的影响[J]. 食品科学，2019，40(16)：75-82.
[14]WEE M S M, LOUD D E, TAN V W K, et al. Physical and sensory characterisation of noodles with added native and denatured pea protein isolate[J]. Food Chemistry, 2019, 294: 152-159.
[15]胡涛，丁波，顾利，等. 曲拉制酪蛋白酸钠的工艺研究及功能性评价[J]. 食品工业科技，2019，40（19）：61-66.
[16]DU M X, XIE J H, GONG B, et al． Extraction, physicochemical characteristics and functional properties of Mung bean protein[J]. Food Hydrocolloids, 2018, 76: 131-140．
[17]JIANG S J, ZHAO X H. Transglutaminase-induced cross-linking and glucosamine conjugation of casein and some functional properties of the modified product[J]. International Dairy Journal，2011, 21(4): 198-205.
[18]MIR N A, RIAR C S, SINGH S. Effect of pH and holding time on the characteristics of protein isolates from Chenopodium seeds and study of their amino acid profile and scoring[J]. Food chemistry, 2019, 272: 165-173.
[19]LONCHAMP J, CLEGG P S, EUSTON S. Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process[J]. European Food Research and Technology, 2019, 245(9): 1825-1839.
[20]VIOQUE J, SNCHEZ-VIOQUE R, CLEMENTE A, et al. Partially hydrolyzed rapeseed protein isolates with improved functional properties[J]. Journal of the American Oil Chemists Society, 2000, 77(4): 447-450.
[21]MUNDI S, ALUKO R E. Physicochemical and functional properties of kidney bean albumin and globulin protein fractions[J]. Food Research International, 2012, 48(1): 299-306.
[22]SELLE Y D, MOSS P H, WANG A F, et al. Influence of starch sources and dietary protein levels on intestinal functionality and intestinal mucosal amino acids catabolism in broiler chickens[J]. Journal of Animal Science and Biotechnology, 2019, 10(3): 658-672.
[23]SANDRA S M, ALEXANDER M, DALGLEISH D G. The rennet coagulation mechanism of skim milk as observed by transmission diffusing wave spectroscopy[J]. Journal of Colloid and Interface Science, 2013, 308(2): 364-373．
[24]李晓晖. 牛乳中酪蛋白的结构特性及其应用[J]. 食品工业，2001(1)：29-31.
[25]许铭珠. 葡萄皮花青素提取物与蛋白质的相互作用及其对色素稳定性的影响[D]. 无锡：江南大学，2015.
[26]PRUCHNIK H, BONARSKA-KUJAWA D, Z·YLKA R, et al. Application of the DSC and spectroscopy methods in the analysis of the protective effect of extracts from the blueberry fruit of the genus Vaccinium in relation to the lipid membrane[J]. Journal of Thermal Analysis and Calorimetry, 2018, 134(1): 679-689.
[27]CHEN W J, LV R L, WANG W J, et al. Time effect on structural and functional properties of whey protein isolate-gum acacia conjugates prepared via Maillard reaction[J]. Journal of the Science of Food and Agriculture, 2019, 99(10): 4801-4807.
[28]CHEN C, MICHAEL M, PHEBUS R K, et al. Short communication: radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index[J]. Journal of Dairy Science, 2013, 96(3): 1471-1476.
[29]CHEE K L, LING H K, AYOB M K. Optimization of trypsin-assisted extraction, physic-chemical characterization, nutritional qualities and functionalities of palm kernel cake protein[J]. LWT-Food Science and Technology, 2012, 46(2): 419-427.
[30]MARIA Y, CHI T T, LIEN H H, et al. Isolation and characterization of protein isolated from defatted cashew nut shell: influence of pH and NaCl on solubility and functional properties[J]. LWT-Food Science and Technology, 2014, 55(2): 621-626.
[31]BRITTEN M, GIROUX H J, JEAN Y, et al. Composite blends from heat-denatured and undenatured whey protein: emulsifying properties[J]. International Dairy Journal, 1994, 4(1): 25-36.
[32]ZHAO Q, XIONG H, SELOMULYA C, et al. Effects of spray drying and freeze drying on the properties of protein isolate from rice dreg protein[J]. Food and Bioprocess Technology, 2013, 6(7): 1759-1769.
[33]MALOMO S A, ALUKO R E. Conversion of a low protein hemp seed meal into a functional protein concentrate through enzymatic digestion of fibre coupled with membrane ultrafiltration[J]. Innovative Food Science and Emerging Technologies, 2015, 31: 151-159.
[34]SNCHEZ C S, PATINO J M R. Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution[J]. Food Hydrocolloids, 2005, 19(3): 407- 416.
[35]DELGADO E,VALVERDE-QUIROZ L, LOPEZ D, et al. Characterization of soluble glandless cottonseed meal proteins based on electrophoresis, functional properties, and microscopic structure[J]. Journal of Food Science, 2019, 84(10): 2820-2830.
[36]任秀艳，王孟云，曹戈，等. 玉米胚芽粕蛋白功能特性研究[J]. 食品科技，2014，39(6)：187-192.
[37]赵小龙，刘大川. 棉籽分离蛋白的功能特性研究[J]. 中国油脂，2015，40（1）：27-30.
[38]DE ALMEIDA N M, DE MOURA BELL J M L N, JOHNSON L A. Properties of protein produced by countercurrent, two-stage, enzyme-assisted aqueous extraction[J]. Journal of the American Oil Chemists’ Society, 2014, 91(6): 1077-1085.
[39]TAN E S, YING-YUAN N, GAN C Y. A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation[J]. Food Chemistry, 2014, 152: 447-455.

备注/Memo

备注/Memo:
收稿日期：2019-12-09基金项目：四川省重点研发项目(农产品精深加工类) (2018NZ0033)作者简介：何林枫(1996-)，女，重庆人，硕士研究生，主要从事食品加工理论与技术研究。(E-mail)320430885@qq.com通讯作者：李诚，(E-mail) lichenglcp@163.com
更新日期/Last Update: 2020-07-14