蔗糖酯对大豆分离蛋白乳化性的影响及作用机理  

Effect of Sucrose Ester on the Emulsifying Properties of Soy Protein Isolate

作　　者：邓伶俐[1] 刘雨雨 康雪帆 郑昊学 冯凤琴[1] 张辉[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院浙江大学馥莉食品研究院,杭州310058

出　　处：《中国食品学报》2016年第12期43-49,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家高技术研究发展计划(863)项目(2013AA102207);国家自然科学基金项目(31471622);浙江省自然科学基金项目(LY14C200010)

摘　　要：乳化性是大豆分离蛋白(SPI)改性的重要指标。本文将不同浓度的蔗糖酯添加到SPI中,经过或不经过热处理后测定1%SPI溶液的乳化活性及乳化稳定性。基于其乳化性的变化,通过测定粒径来揭示其相互作用的机理,并结合红外光谱对蛋白质的二级结构进行分析。结果表明:在一系列蔗糖酯浓度梯度中添加量为1∶100(m/m)时SPI的乳化活性和乳化稳定性得到显著提高。粒径测定表明:乳化活性比较高的样品的粒径都相对较小,由此推断蔗糖酯能够抑制SPI分子间聚集。红外光谱测定表明:加入蔗糖酯后,SPI的二级结构发生了变化。Emulsifying property is an important index of modified soy protein isolate. The main purpose of this study is to improve the emulsifying activity of SPI by adding different concentration of sucrose ester. Based on the result of emulsifying properties, DLS and FTIR were used to analyze the mechanism of the interaction of the SPI and sucrose ester. The results showed that EAI and ESI were significantly improved when SPI/sucrose ester is 1∶100 in denatured and non-denatured system. According to result of DLS, samples with higher EAI showed smaller Z-average diameter, which suggested sucrose ester may inhibit aggregation of SPI. The secondary structure changed after adding sucrose ester or heat treatment.

关 键 词：大豆分离蛋白 蔗糖酯 粒径 二级结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]