生物解离对豆奶粉致敏性及其结构的影响  

Effect of Enzyme-assisted Aqueous Extraction on Allergenicity and Structure of Soy Milk Powder

作　　者：陈龙 王冬梅 于爱华 李波 CHEN Long;WANG Dong-mei;YU Ai-hua;LI Bo(Beidahuang Green Health Food Co.,Ltd.,Jiamusi 154000,China)

机构地区：[1]黑龙江省北大荒绿色健康食品有限责任公司,黑龙江佳木斯154000

出　　处：《食品工业科技》2020年第24期192-196,共5页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金(YQ2019C017)。

摘　　要：本文研究了不同生物解离时间下豆奶粉的致敏性、蛋白质分子量、水解度及氨基酸组成,并利用原子力显微镜与拉曼光谱分析豆奶粉蛋白的结构变化。研究结果表明,生物解离可有效降低豆奶粉的致敏性,过敏原含量最低为1.80 mg/g。随着生物解离时间的增加,水解度随之增加,蛋白质分子量不断减少,在生物解离时间为30 min时,水解度最大为13.2%。原子力显微镜观察可知在生物解离20 min时,蛋白质以单个分子状态存在,未出现分子的聚集。拉曼光谱分析显示蛋白质中的化学键及基团受到了一定程度的破坏。In this study,the allergenicity,protein molecular weight,degree of hydrolysis and amino acid composition of soy milk powder under different enzyme-assisted aqueous extraction time conditions were studied.The atomic force microscope and Raman spectroscopy were used to analyze the structural changes of soybean milk powder protein.The results showed that enzyme-assisted aqueous extraction could effectively reduce the allergenicity of soy milk powder,and the lowest allergen content was 1.80 mg/g.As the biological dissociation time increasing,the degree of hydrolysis increased and the molecular weight of protein decreased.When the enzyme-assisted aqueous extraction time was 30 min,the maximum degree of hydrolysis was 13.2%.Atomic force microscope observation showed that the protein existed in a single molecular state and no molecular aggregation occurred at 20 min of enzyme-assisted aqueous extraction.Raman spectroscopy analysis showed that the chemical bonds and groups in the protein were damaged to some extent.

关 键 词：生物解离 豆奶粉 致敏性 功能性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]