表没食子儿茶素没食子酸酯对大豆分离蛋白凝胶的影响  

Effects of Epigallocatechin Gallate on the Gel Properties of Soy Proteins Isolation

作　　者：王晨笑 青舒婷 王丹凤[1] 郑妍 徐学兵 岳进[1,3] WANG Chen-xiao;QING Shu-ting;WANG Dan-feng;ZHENG Yan;XU Xue-bing;YUE Jin(Department of Food Science and Engineering,Shanghai Jiao Tong University,Shanghai 200240,China;Wilmar Global Research&Development Centre,Shanghai 200240,China;Shanghai Jiao TongUniversity Sichuan Research Institute,Chengdu 610000,China)

机构地区：[1]上海交通大学食品科学与工程系,上海200240 [2]丰益全球研发中心,上海200240 [3]上海交通大学四川研究院,四川成都610000

出　　处：《保鲜与加工》2021年第7期37-44,共8页Storage and Process

基　　金：国家自然科学基金(31401537);上海市科技兴农技术推广项目(19DZ2284200)。

摘　　要：为改善大豆分离蛋白(SPI)凝胶的强度,在SPI热诱导或酶诱导形成凝胶过程中添加表没食子儿茶素没食子酸酯(EGCG),制备EGCG/SPI凝胶体系。通过表面疏水性、自由巯基含量、内源荧光光谱和圆二色谱分析体系中SPI的结构改变,发现EGCG的添加提高了SPI的表面疏水性和自由巯基含量,蛋白质链展开,出现松弛和拉伸,分子柔性增加。圆二色谱结果表明无序结构(β-转角和无规卷曲)含量明显增加,β-折叠含量明显减少。进一步研究了热诱导和酶诱导下EGCG/SPI凝胶体系的形成作用力、凝胶强度、流变学特性、持水力及表面形貌的变化,结果表明,EGCG的添加增强了热凝胶中的氢键、疏水相互作用和二硫键,EGCG/SPI凝胶具有更高的持水力、凝胶强度和储存模量,以及更为紧密的三维网络结构。In this study,epigallocatechin gallate(EGCG)was added during heat-or enzyme-induced soy proteins isolation(SPI)gels formation process to prepare an EGCG/SPI gel system,aiming to improve the gel strength.The surface hydrophobicity,free sulfhydryl content,endogenous fluorescence spectroscopy and circular dichroism spectroscopy of SPI was employed to analyze the SPI structural changes,and the results showed that EGCG addition could improve the surface hydrophobicity and free sulfhydryl contents of SPI,which could unfold protein chains and present properties of slack,stretch and increased molecular flexibility.Besides,the disordered structural(β-turns and random coils)contents of SPI were increased significantly,while the content ofβ-sheets was obviously decreased after EGCG addition.Moreover,the chemical force,gel strength,rheological properties,water holding capacity and the surface topography changes of EGCG/SPI gel system were further studied.Results showed that the EGCG addition could enhance the hydrogen bonding,hydrophobic interactions and disulfide bonding in thermal gel,and improve the water holding capacity,gel strength and storage modulus with a tighter three-dimensional network structure.

关 键 词：大豆分离蛋白 表没食子儿茶素没食子酸酯 蛋白结构 凝胶特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]