Effect of Heating Temperature on the Structural and Functional Characteristics of Vitexin-Mung Bean Protein

被引：0

作者：

Diao J. ^{[1
,2
]}

Tao Y. ^{[3
]}

Guo H. ^{[3
]}

Chen H. ^{[3
]}

Wang C. ^{[3
]}

Zhang D. ^{[3
]}

Zhu Y. ^{[4
]}

机构：

[1] Heilongjiang Bayi Agricultural University, Daqing Center of Inspection and Testing for Agricultural Products, Ministry of Agriculture and Rural Affairs, Heilongjiang, Daqing

[2] National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing

[3] College of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang, Daqing

[4] Heilongjiang Joyoung Bean Industry Co. Ltd., Heilongjiang, Daqing

来源：

Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 08期

关键词：

functional properties; heating temperature; mung bean protein; structure; vitexin;

D O I：

10.16429/j.1009-7848.2023.08.021

中图分类号：

学科分类号：

摘要：

In order to investigate the structural and functional changes of the complex formed by the interaction of vitexin and mung bean protein (VT-MBP) at different temperatures during mung bean food processing. The effects of heating temperature on the macromolecular structure of vitexin-mungbean protein complexes (VT-MBP) was investigated by Fourier infrared spectroscopy, scanning electron microscopy, fluorescence spectroscopy, and SDS-PAGE. The changes on the functional properties such as solubility, emulsification, foaming, and antioxidant properties of VT-MBP were analyzed under different temperatures. The results showed that: Heating temperature changed the molecular structure of VT-MBP, and the content of a-helix and/3-sheet in the secondary structure of VT-MBP decreased with the increase of temperature. Fluorescence spectroscopic results revealed that the interaction mechanism of VT and MBP was static quenching and binding through non-covalent hydrophobic interaction. In addition, VT-MBP had good emulsification, foaming and foam stability when the heating temperature was 90 °C. Conclusion: The heating temperature has a significant impact on the structure and functionality of VT-MBP. The present results provide a theoretical basis for determining the optimal processing temperature of mung bean food and developing functional mung bean protein beverages. © 2023 Journal of Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：197 / 207

页数：10

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