Page 142 - 《精细化工》2021年第6期

第 38 卷第 6 期 精 细 化 工 Vol.38, No.6
202 1 年 6 月 FINE CHEMICALS June 2021

食品与饲料用化学品
极端酸碱 pH 偏移改善白果蛋白溶解性和乳化性

2
1
1
1*
1
张唯唯 ，何振东 ，马天怡 ，唐长波 ，王耀松
（1. 南京林业大学 轻工与食品学院，江苏 南京 210037；2. 肉品加工与质量控制教育部重点实验室，
南京农业大学 食品科学技术学院，江苏 南京 210095）
摘要：以白果种子为原料提取蛋白，研究其分离蛋白经历极端酸性（pH 2.0、3.0、4.0）和极端碱性（pH 10.0、
11.0、12.0）偏移处理 2 h 后、再将 pH 恢复至中性后的溶解性和乳化性。基于 0.5 mol/L NaCl 溶液体系，
采用物理化学分析、光谱技术及电泳技术等手段表征白果分离蛋白的水化性质、分子组分和结构修饰以及
蛋白分子聚集行为和乳化特性，探讨以上极端酸碱 pH 偏移对蛋白结构和功能性的影响。结果表明，极端
酸碱偏移处理致使蛋白疏水性、巯基含量和内源性荧光强度均提高，促进蛋白分子展开、重排和疏水基团
的暴露，形成由二硫键调节的分子聚集；显著提高蛋白溶解度（特别是 pH 10.0 处理，溶解度从未处理组
的 13.42%增加到 31.91%）和最高约为未处理组 2 倍的蛋白乳化活性，但降低蛋白乳化稳定性。
关键词：白果分离蛋白；pH 偏移；溶解性；乳化性质；食品化学品
中图分类号：TS201.2 文献标识码：A 文章编号：1003-5214 (2021) 06-1204-08

Extreme acid and alkaline pH-shifting processes improving the solubility and

emulsifying properties of Ginkgo seed protein isolate

2
1
1*
1
1
ZHANG Weiwei , HE Zhendong , MA Tianyi , TANG Changbo , WANG Yaosong
（1. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China;
2. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and
Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China）
Abstract: The solubility and emulsification properties of Ginkgo seed protein isolate (GSPI) were
investigated after extreme acid (pH 2.0, 3.0, 4.0) and extreme alkaline (pH 10.0, 11.0, 12.0) treatment for 2
h and then the pH being returned to neutral. The hydration properties, molecular components and structural
modifications of GSPI, as well as the aggregation behavior and emulsifying properties of the protein
molecules based on aqueous solution system (containing 0.5 mol/L NaCl) were characterized by physical
and chemical analysis, spectroscopy and electrophoresis techniques. The effect of extreme acid and alkaline
pH-shifting processes on protein structure and functionality were discussed. The results indicated that
extreme acid and alkaline pH-shifting processes increased the hydrophobicity, sulfydryl contents and
endogenous fluorescence intensity of protein, promoted protein molecular unfolding, rearrangement and
exposure of the hydrophobic groups, and formed molecular aggregation regulated by disulfide bonds. This
markedly improved the solubility of protein. Especially, compared with the untreated group, pH 10.0
treatment made the solubility up to 31.91% from 13.42% and increased approximately 2-fold protein emulsion
activity of the untreated group but decreased the protein emulsion stability.
Key words: Ginkgo seed protein isolate; pH-shifting; solubility; emulsifying properties; food chemicals

白果（Ginkgo biloba L.）是银杏果实去掉肉质 外种皮后的种核部分。白果中含有丰富的蛋白质，

收稿日期：2020-12-08; 定用日期：2021-02-18; DOI: 10.13550/j.jxhg.20201155
基金项目：国家自然科学基金青年基金项目（31401530、31501509）；国家重点研发计划政府间国际科技创新合作项目（2019YFE0103800）；
江苏省优势学科建设项目青年创新基金（80900604）
作者简介：张唯唯（1994—），女，硕士生，E-mail：zhangww@njfu.edu.cn。联系人：王耀松（1981—），男，副教授，E-mail：
yaosongwang@njfu.edu.cn。