EGCG对大豆蛋白结构的调控机理  

Regulation Mechanism of Epigallocatechin Gallate on the Structure of Soybean Protein

作　　者：赵思明 江连洲[1] 王冬梅 隋晓楠[1] 周麟依[1] 范志军[1,2] ZHAO Siming;JIANG Lianzhou;WANG Dongmei;SUI Xiaonan;ZHOU Linyi;FAN Zhijun(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Heilongjiang Province Beidahuang Green Health Food Co.Ltd.,Jiamusi 154000,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]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：《食品科学》2021年第12期67-75,共9页Food Science

基　　金：国家自然科学基金面上项目(31671807);黑龙江省应用技术研究与开发重大项目(GA17B002);山东省泰山产业领军人才工程高效生态农业创新类项目(LJNY201607);中国博士后科学基金面上项目(2019M651248)。

摘　　要：采用添加量不同的表没食子儿茶素没食子酸酯(epigallocatechin gallate,EGCG)与大豆分离蛋白(soy proteinisolate,SPI)相互作用形成复合体系,运用多种检测手段探究EGCG对SPI结构的调控机理,以及热处理条件下SPI-EGCG复合体系相互作用的改变。EGCG对SPI的作用机制为静态猝灭,且通过非共价疏水相互作用结合。傅里叶红外光谱和拉曼光谱结果显示,热处理前后EGCG与SPI的复合使SPI的α-螺旋结构相对含量升高,β-折叠结构相对含量降低,而β-转角及无规卷曲结构含量变化不明显。荧光光谱与紫外-可见光光谱表明二者相互作用使SPI的最大发射波长发生红移,且热处理增强了复合体系的红移程度。本实验综合研究SPI与EGCG的营养价值,为开发功能型大豆蛋白产品提供理论基础。In this experiment,different concentrations of epigallocatechin gallate(EGCG)was induced to interact with soy protein isolate(SPI)to form complexes,aiming to explore the change of SPI structure and the effect of heat treatment on the composite system.The results showed that the mechanism of action of EGCG on SPI was static quenching by non-covalent hydrophobic interaction.Fourier transform infrared(FTIR)spectroscopy and Raman spectroscopy showed that binding to EGCG increased the percentage ofα-helix and decreased the percentage ofβ-sheet structure in SPI before and after heat treatment,but resulted in no significant changes in the percentages ofβ-turn or random coil.The fluorescence and UV-visible spectra demonstrated that the interaction between EGCG and SPI caused a red shift in the maximum emission wavelength of SPI,and heat treatment enhanced this tendency.

关 键 词：大豆分离蛋白 表没食子儿茶素没食子酸酯 热处理 互作机理 结构 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]