領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國(guó)食品雜志社
Components with strong adsorption capacity for cholates from buckwheat proteins were screened, separated and purified by several methods, and the effects of ultra-high-pressure (UHP) on the structure and function of buckwheat 13S?globulin?(BW13SG) were studied. Samples were treated by UHP at different pH (3.0 and 7.0) value(s) and at 100–500 MPa for 10–30 min. The results showed that the?tertiary structure?of BW13SG was partially denatured and aggregated. The decrease in the unordered structure indicated that UHP resulted in a looser?secondary structure?of BW13SG. UHP treatment also increased solubility, emulsion activity and stability, foaming capacity and stability. The samples treated at 500 MPa, pH 3.0 for 30 min had the most enhanced functionality. Moreover, under this condition, the?sodium cholate?and?sodium deoxycholate?adsorption capacities of BW13SG were both higher than 98% and the adsorption capacity of?sodium taurocholate, which can be difficult to adsorb, was higher than 60%.
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