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谷物蛋白作为重要的植物蛋白资源，其功能特性与分子结构的关联亟待系统阐释。本研究选取来自大米、油菜籽、汉麻籽、籽粒苋和大豆等五种谷物的蛋白，系统评价其蛋白的功能与结构的构效关系。采用碱溶酸沉法提取蛋白，测定谷物蛋白的持水持油性、乳化性及乳化稳定性，利用DSC、荧光光谱、FTIR及SDS-PAGE等技术分析热特性、表面疏水性、二级结构及分子量分布。结果表明，各蛋白功能特性差异明显。大米蛋白持水性最高，为7.17 g/g，大豆蛋白持油性最高，为3.57 g/g。大米蛋白乳化性最优，为0.81；汉麻蛋白乳化稳定性最佳，为0.73。籽粒苋蛋白热变性温度最高，达192.71℃。大豆蛋白表面疏水性最强。结构分析表明，表面疏水性与谷物蛋白的无序结构密切相关，二级结构显著影响谷物蛋白的热稳定性及乳化性能。本研究从分子层面揭示了谷物蛋白功能特性的结构基础，可为植物蛋白高值化利用和食品配料设计提供理论支持。
Abstract：The relationship between functional properties and molecular structures of grain proteins requires systematic investigation. In this study,five grain proteins from rice,rapeseed,hemp seed,grain amaranth and soybean were selected to evaluate their structure-function correlations. Proteins were extracted by alkaline extraction and acid precipitation. Water and oil holding capacities,emulsifying properties and emulsion stability of the grain proteins were measured. Thermal characteristics,surface hydrophobicity,secondary structures and molecular weight distributions of the grain proteins were analyzed using DSC,fluorescence spectroscopy,FTIR and SDS-PAGE. The results showed significant differences among protein samples. Rice protein exhibited the highest water holding capacity at 7.17 g/g,while soybean protein showed the highest oil holding capacity at 3.57 g/g. Rice protein had the best emulsifying ability at 0.81 and hemp protein displayed the best emulsion stability at 0.73. Grain amaranth protein presented the highest thermal denaturation temperature at 192.71 ℃. Soybean protein showed the strongest surface hydrophobicity. Structural analysis indicated that surface hydrophobicity closely correlated with disordered structures and secondary structures significantly influenced thermal stability and emulsifying properties of the grain proteins. This study revealed the structural basis of functional properties of grain proteins at the molecular level. It provides theoretical support for high-value utilization of plant proteins and precise design of food ingredients.
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基本信息:
DOI：10.19804/j.issn1006-2513.2026.8.001
中图分类号:TS210.1
引用信息:
[1]张毅,王亚娟,仇丹,等.基于主成分分析的不同谷物水溶性蛋白构效关系[J].中国食品添加剂,2026,37(08):1-9.DOI:10.19804/j.issn1006-2513.2026.8.001.
基金信息:
国家自然科学基金（51703100）
2026-04-11
2026
2026-05-12
2026-05-12
2026
1
2026-08-04
2026-08-04
2026-08-04