Impact of hot alkali modification conditions on secondary structure of peanut protein and embedding rate of curcumin

作     者：Wei Li Shugang Li Yong Hu Mengzhou Zhou Chao Wang Dongsheng Li Deyuan Li 

作者机构：Hubei University of TechnologyWuhan430068China Hubei Cooperative Innovation Center for Industrial FermentationWuhan430068China Function Food Engineering Center of Hubei provinceHubei University of Chinese MedicineWuhan430068China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2019年第8卷第3期

页      面：283-291页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083201[工学-食品科学] 

基　　金：This work was financially supported by The foundation for young scientists of hubei province(grant number 610112246) the foundation for Doctoral startup project of Hubei University of Technology(grant number 337/338). 

主　　题：Curcumin Embedding rate Hot alkali modification Peanut protein Secondary structure 

摘      要：This study aimed to modify isolated and extracted peanut protein with hot alkali to study the impact of pH,heating temperature,processing time and other alkali liquor conditions on the molecular structure of the peanut.Curcumin was loaded in modified peanut protein.The results of the study are as follows:Within the alkaline range of 8pH12,the percentage of amino acid residue(AAR)and-turns first increased and then decreased with the increasing pH,and the percentage of AAR reached a maximum 5.21±0.33%when the pH was 11(p0.01).The percentage of˛-helices andβ-sheets gradually decreased with increasing pH,while that of random coils gradually increased with increasing pH,reaching a maximum 11.24±0.87%when the pH was 11(p0.05).Within the range of the heating temperature 75℃T95℃,the percentage of random coils andβ-sheets gradually increased with increasing heating temperature,while that of-helices and AAR gradually decreased with increasing heating temperature;they remained unchanged when the heating temperature was 90℃,and then decreased to(10.41±1.18%;p0.01)and(4.02±2.12%;p0.01),respectively.Within the range of 5 mint20 min,the percentage of random coils and AAR gradually increased with increasing heating time,while the percentage ofα-helices decreased from 11.83±1.04%to 10.75±2.34%with increased heating time(p0.01).The optimum conditions for hot alkali modification of peanut protein as followed:heating temperature of 90℃,heating time of 20 min and a pH of alkali liquor of 11.Under these optimum conditions,the embedding rate of curcumin by the modified protein can reach 88.32±1.29%.