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In order to explore the application of coffee protein in food processing, non-fat green coffee powder was used as the raw material. Different ultrasonic powers (0 W, 200 W, 400 W, 600 W and 800 W) effect of synergistic interaction with deep eutectic solvent method and alkali method on composition (SDS-PAGE), structural properties (particle size distribution, Fourier transform infrared spectroscopy, circular dichroism spectrum, fluorescence spectroscopy and scanning electron microscopy) and functional properties (solubility, water absorption, oil absorption and emulsification) of coffee protein were studied. The average particle size of coffee protein (DES) extracted by deep eutectic solvent (12.30 μm) was significantly smaller than that of coffee protein (AEP) extracted by alkali method (113.67 μm). The solubility of DES was higher under acidic conditions, and the solubility of AEP was higher under alkaline conditions. DES had better water and oil absorption than AEP. After ultrasonic pretreatment, the results of coffee protein electrophoresis, Fourier infrared spectrum, circular dichroism spectrum and fluorescence spectroscopy showed that different ultrasonic power pretreatment did not cause significant changes in protein molecular weight distribution, but it affected the secondary and tertiary structure of proteins. The surface microstructure of DES showed that the surface structure was loose and porous, and the surface of AEP was tight and flat. After ultrasonic pretreatment, the microstructure of AEP became loose and porous, the texture became dispersed, and more irregular fragments were presented. The surface of DES changed slightly, and showed more small-particle porous disordered structure when treated at 400 W and 600 W for 15 min. The microstructure changes could affect the chemical and physical properties and functional properties of proteins. When the ultrasonic power was 400 W, the particle size of DES decreased significantly, and the particle size parameters D[3,2] and D[4,3] decreased from 10.50 μm, 30.43 μm to 7.89 μm and 11.27 μm, respectively. The solubility increased significantly, and the solubility increased from 47% and 71% to 75% and 81% respectively under acidic and alkaline conditions. In addition, ultrasonic pretreatment could improve the water absorption and emulsification activity of coffee protein, which are important functional properties of proteins in food applications. The results show that the modification of coffee protein by ultrasonic technology is effective, and this study could provide a theoretical basis for the application of coffee protein in food processing.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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