酪蛋白非磷酸肽对大豆多肽的修饰及复合物的乳化性表征  

Soybean Polypeptide Modification by Casein Non-phosphopeptides(CNPPs) and Emulsification Properties of the Resulting Complexes

作　　者：黄文秀[1] 郭庆启[2] 石彦国[1] 张娜[1] 

机构地区：[1]哈尔滨商业大学食品工程学院、黑龙江省食品科学与工程重点实验室,黑龙江哈尔滨150076 [2]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品科学》2014年第9期157-161,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31301602);“十二五”农村领域国家科技计划项目(2012BAD34B04);黑龙江省应用技术研究与开发计划项目(2013G0558);黑龙江省高校科技创新团队建设计划项目(2010td11)

摘　　要：通过Plastein反应利用酪蛋白非磷酸肽(casein non-phosphopeptides,CNPPs)对大豆多肽进行修饰,对制备出的CNPPs-大豆多肽复合物进行电泳、乳化性质和微观结构分析。结果表明:反应最佳工艺参数为:反应温度42℃、pH 4.8、时间3 h、凝乳酶添加量5 g/100 mL,该最优条件下产物的产率为(45.26±0.62)%,电泳结果证实CNPPs和大豆多肽发生了组合。对复合物功能性评价发现,CNPPs-大豆多肽复合物乳化性为0.28±0.02,乳化稳定性为(13.44±0.47)min,均高于大豆多肽的乳化性和乳化稳定性。微观结构较未修饰的大豆多肽呈现出更多的、均一的球形乳化微粒,证实通过CNPPs对大豆多肽的修饰可以有效提高蛋白质的乳化性和乳化稳定性。Casein nonphosphopeptides were used to modify soybean polypeptide by plastein reaction. The resulting CNPP- soybean polypeptide complexes were studied by SDS-PAGE and their emulsifying properties and micmstructure were investigated. The optimum reaction conditions were found to be reaction at 42 ℃ and pH 4.8 for 3 h with added rennin at 5 g/100 mL, resulting in a yield of products of （45.26±0.62）%. SDS-PAGE demonstrated that CNPPs bound to soybean polypeptide. The functionality evaluation of CNPP-soybean polypeptide complexes showed the emulsibility and emulsion stability to be 0.28± 0.02 and （13.44±0.47） rain, respectively, both of which were higher than those of soybean polypeptide. The miscrostructure showed a larger number of homogeneous spherical microemulsion particles than that of unmodified soybean polypeptide, illustrating that the modification of soybean polypeptides by CNPPs can increase the protein emulsibility and emulsiion stablity effectively.

关 键 词：酪蛋白非磷肽 大豆多肽 复合物 乳化性 微观结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]