科研之友
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摘要
Three methods of extrusion, enzymatic method and extrusion-cooperative enzymatic hydrolysis were used to modify the peanut protein with peanut protein as raw material. The impact of the three modification methods on the physical and chemical properties of peanut protein has been mainly discussed. The results showed that the function and structural properties of peanut protein changed under different processing methods. The physical and chemical properties of the peanut protein after extrusion and enzymatic processing changed most obviously compared with the separate extrusion and enzymatic processing methods. The solubility, emulsification and foaming properties of peanut protein treated by the method are significantly improved. The structure and molecular weight of peanut protein are analyzed with the help of Fourier transform infrared spectroscopy (FT-IR), circular dichroism (circular dichroism, CD) and polyacrylamide gel electrophoresis (SDS-PAGE), and the protein secondary structure has been resolved. Rotation phenomenon, sulfhydry content increased to 50.47%, disulfide bond content decreased by 87.33%, surface hydrophobicity index increased by 68.73%, and small molecule protein fragments increased.
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