大豆乳清蛋白与硫酸葡聚糖相互作用及乳化特性研究  

Interaction and Emulsification Properties of Soybean Whey Protein and Dextran Sulfate

作　　者：王喜波[1] 曹佳 杨赛 佟晓红 吕博 王欢[1] WANG Xibo;CAO Jia;YANG Sai;TONG Xiaohong;L Bo;WANG Huan(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》2021年第10期409-416,共8页Transactions of the Chinese Society for Agricultural Machinery

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX08B01);黑龙江省博士后面上项目(LBHZ20089);山东省重点研发计划(重大科技创新工程)项目(2019JZZY010722);东北农业大学“青年才俊”项目(19QC29)。

摘　　要：为改善大豆乳清蛋白(SWP)的乳化特性,提高大豆副产物的利用价值,以大豆乳清蛋白和硫酸葡聚糖(DS)为原料制备复合物,对其形成机制及乳化特性进行研究。通过ζ-电位、浊度和光谱法分析蛋白质多糖复合体系的结构变化及相互作用机制;通过平均粒径和微观结构观察对复合物的分布情况和聚集状态进行表征,并对复合体系的乳化特性进行分析。结果表明,pH值和蛋白多糖比显著影响SWP与DS的相互作用,在pH值为3.5时,SWP和DS能够通过静电相互作用形成更稳定的复合物;荧光光谱和傅里叶变换红外光谱分析表明,DS的加入改变了SWP的微环境和二级结构,复合物中α-螺旋的相对含量显著升高,氢键和疏水相互作用也影响复合物的形成;随着DS浓度增加,复合物的粒径呈先增大后减小的趋势,当蛋白多糖比为4时,复合物聚集程度最大,平均粒径为(3667.25±95.32)nm,在此条件下形成的复合物显著改善了SWP的乳化特性,乳化活性指数和乳化稳定性指数分别提高了31.03%和14.71%。In order to improve the emulsification property of soybean whey protein(SWP)and improve the utilization value of soybean byproducts,the complex was prepared from soybean whey protein and dextran sulfate(DS),and its formation mechanism and emulsification characteristics were studied.Theζ-potential,turbidity and spectral methods were used to analyze the structural changes and the interaction mechanism of the proteinpolysaccharide complex system.The average particle size and observation of microstructure were used to characterize the distribution and aggregation state of the composite,and the emulsifying characteristics of the composite system were analyzed.The results showed that the pH value and protein/polysaccharide ratio significantly affected the interaction between SWP and DS.SWP and DS could form more stable electrostatic complex through electrostatic interaction at pH value 3.5.Fluorescence spectra and Fourier transform infrared spectra showed that the addition of DS changed the microenvironment and secondary structure of SWP,and the relative content ofα-helix in the complex was increased significantly.Hydrogen bond and hydrophobic interaction also affected the formation of the complex.With the increase of DS concentration,the particle size of the complex was increased first and then decreased.When the ratio of SWP/DS was 4,the agglomeration degree of the composite was the highest,and the average particle size was(3667.25±95.32)nm.Under this condition,the composite formed significantly improved the emulsification properties of SWP.The emulsifying activity index and emulsifying stability index were increased by 31.03%and 14.71%,respectively.

关 键 词：大豆乳清蛋白 硫酸葡聚糖 相互作用 乳化特性 

分 类 号：TS209[轻工技术与工程—食品科学]