体外模拟消化过程中大豆蛋白的荧光光谱分析及热处理的影响  

Fluorescence spectra analysis of soybean protein in vitro under heat treatment

作　　者：王瑞[1] 李杨[1] 王中江[1] 隋晓楠[1] 齐宝坤[1] 韩飞飞[1] 毕爽[1] 江连洲[1,2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2016年第6期128-132,共5页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金项目重点项目(ZD201302);黑龙江博士后科研启动金(LBH-Q13018);黑龙江省青年科学基金(QC2013C014);黑龙江省教育厅科学技术研究项目面上项目(12531049)

摘　　要：分析了不同温度热处理及不同时间热处理的大豆分离蛋白体外模拟消化过程产物的荧光光谱。结果表明：不同时间热处理及不同温度的热处理均对大豆蛋白的消化有一定促进作用,大豆蛋白的最佳热处理条件为85℃、20 min,蛋白质的消化程度最大。大豆分离蛋白经不同温度热处理后,消化1 h,消化产物的最大吸光波长（λmax）即随着加热温度的上升而红移,在加热90℃时达到最大值后下降,而荧光强度呈现出先上升后下降的变化趋势。经过不同时间热处理后消化1 h,大豆分离蛋白消化产物的λmax先上升后下降。且荧光强度随着加热时间的延长呈现出不同的变化趋势,在0-20 min不断升高时,20 min时达到最大值,而继续加热至60 min,荧光强度逐渐下降。The characters of fluorescence spectra of soy protein isolate（SPI） solution in vitro of different heat treatment temperature and different heat treatment time. The results showed that heat treatment had a certain effect on the digestion of soybean protein at different heat treatment temperature and different heat treatment time. The best heat treatment condition of soybean protein was 85 ℃,20 min,which was the best degree and effectiveness of the vitro digestion. The soy protein isolate was heat-treated at different temperatures,digested1 h. With the rise of heating temperature,digested products of λmax increasing redshift,then it started to decrease when the maximum value was reached at 90 ℃.And the fluorescence intensity increased with the heating time,and showed a trend of decline after the first rise. The in vitro simulated digestion of soybean protein isolate 1 h at different heating time,the isolated soy protein digested products of λmax experienced a process,which was first increased,then decreased. And the fluorescence intensity with the increase of heating time and showed different trends.Growing within 0-20 min,reaching maximum at 20 min,continuing to heat up to 60 min,the fluorescence intensity decreased.

关 键 词：大豆分离蛋白 荧光光谱 热处理 体外模拟消化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]