不同酶处理对生物解离乳状液结构及稳定性的影响  

Effects of Different Enzyme Treatments on Structure and Stability of Proteins Extracted from Soybean Emulsion

作　　者：李杨[1] 李红[1] 齐宝坤[1] 谢凤英[1] 钟明明 檀政 LI Yang;LI Hong;QI Baokun;XIE Fengying;ZHONG Mingming;TAN Zheng(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《农业机械学报》2018年第9期318-325,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家重点研发计划项目(2016YFD0401402-01);中国博士后科学基金面上项目(2017M612315)

摘　　要：以生物解离技术提取的大豆乳状液为研究对象,探究不同生物酶处理(碱性蛋白酶Protex 6L、碱性蛋白酶Acalase 2.4L、溶血磷脂酶、磷脂酶A2和磷脂酶D)对乳状液的蛋白质结构和稳定性的影响。采用2种蛋白酶和3种磷脂酶对乳状液进行处理,通过对粒径分布、Zate电位、显微镜观察、红外光谱以及荧光光谱的测定可知:分层系数和游离油得率从大到小依次为溶血磷脂酶、碱性蛋白酶Acalase2.4L、碱性蛋白酶Protex 6L、磷脂酶D、磷脂酶A2;采用溶血磷脂酶酶解时,其电位值、平均粒径显著升高;通过显微镜观察到油滴聚集明显,这与电位值、粒径测定结果相一致;采用酶处理后乳状液的蛋白质二级结构中,α-螺旋相对含量均降低,无规卷曲相对含量均增加,其中,用溶血磷脂酶处理后的乳状液中α-螺旋相对含量最低,无规卷曲相对含量最高;所有样品经蛋白酶和磷脂酶酶解处理后,荧光强度均降低,在溶血磷脂酶酶解后乳状液中蛋白质的荧光强度最低;采用溶血磷脂酶、磷脂酶A2和磷脂酶D酶解乳状液后,PA含量均升高,PC和PE降低。The enzyme-assisted extracted soy emulsion was taken as object to explore the different biological enzyme treatments of emulsion protein structure and stability（Protex 6 L, Acalase 2. 4 L lysophospholipase,Phospholipase A2 and Phospholipase D）. It was found that the emulsions were treated with two kinds of proteases and three phospholipases respectively,the particle size distribution,Zeta potential,microscopic observation,infrared spectrum and fluorescence spectrum were known,the results showed that the stratification coefficient and yield of free oil in decreasing trend were lysophospholipase,Acalase 2. 4 L,Protex 6 L,phospholipase D,and phospholipase A2. Using lysophospholipase hydrolysis,the Zeta potential and the average particle size were increased significantly. The microstructure of the emulsion was found that the oil droplets were accumulated obviously,which was consistent with the results of potential and particle size. The protein secondary structure of the emulsion after the enzyme treatment,the α-helix content was decreased and the random coil content was increased,and α-helix content of the lowest,random coil content was the highest by using lysophospholipase. All samples by protease and phospholipase treatment,the fluorescence intensity was reduced,the fluorescence intensity of the protein was the lowest in the emulsion after lysophospholipase treatment. The content of PA was increased and the PC and PE were decreased by using lysophospholipase, phospholipase A2 and phospholipase D.

关 键 词：大豆乳状液 生物酶 生物解离 稳定性 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]