β-伴大豆球蛋白中α、α′亚基对大豆分离蛋白薄膜微观结构和功能特性的影响  

Effects ofαandα′Subunit ofβ-conglycinin on Microstructure and Functional Properties of Soy Protein Isolate Films

作　　者：杨晓晴 李佳芯 吕博 付洪玲 于寒松[1,2] 宋波 刘珊珊[4] YANG Xiaoqing;LI Jiaxin;LÜ Bo;FU Hongling;YU Hansong;SONG Bo;LIU Shanshan(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Division of Soybean Processing,Soybean Research&Development Center,Chinese Agricultural Research System,Changchun 130118,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China;College of Agriculture,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]国家大豆产业技术体系研发中心大豆加工研究室,吉林长春130118 [3]东北农业大学食品学院,黑龙江哈尔滨150030 [4]东北农业大学农学院,黑龙江哈尔滨150030

出　　处：《食品科学技术学报》2022年第1期53-64,共12页Journal of Food Science and Technology

基　　金：财政部和农业农村部国家现代农业产业技术体系资助项目(CARS-04);吉林省科技厅中青年科技创新创业卓越人才(团队)项目(创新类)(20210509015RQ)。

摘　　要：为了研究β-伴大豆球蛋白中不同亚基组成对大豆分离蛋白薄膜微观结构和功能特性的影响,采用东农47(Wild对照)、α亚基缺失型(α-lack)、α′亚基缺失型(α′-lack)以及α、α′双亚基缺失型[(α+α′)-lack]的大豆为原料提取大豆分离蛋白。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析4种大豆分离蛋白的亚基组成,采用溶液流延法制备不同亚基组成的大豆分离蛋白薄膜,探究不同亚基组成对薄膜流变行为、微观结构、机械强度、耐水性、屏障特性、热稳定性及光学性能的影响。结果表明,不同亚基组成对大豆分离蛋白膜的微观结构和功能特性均有不同影响,与α亚基缺失和α、α′双亚基缺失相比,α′亚基缺失对薄膜结构和功能特性影响最为明显。红外光谱分析结果显示,相较于Wild薄膜,α′亚基缺失加强了蛋白质分子间氢键的相互作用,α′-lack薄膜β折叠含量减少到27.84%,α螺旋和无规则卷曲含量增加到16.83%和13.84%。扫描电镜分析结果显示,α-lack和(α+α′)-lack薄膜纹理形貌较散乱疏松,而α′-lack薄膜无明显气泡且具有平整致密的网络结构。流变特性分析结果发现,α亚基缺失会降低成膜强度,而α′亚基缺失会明显提高膜液的G′,使α′-lack具有更好的潜在成膜能力。与其他3种薄膜相比,α′-lack薄膜具有最大的抗拉伸强度2.31 MPa,最小的水分含量(9.54%)和水溶性(30.81%),最低的水蒸气透过系数[21.89 g·mm/(d·m^(2)·kPa)],表现出优异的热稳定性和可见光阻隔特性。α′亚基的缺失能显著改善大豆分离蛋白薄膜微观结构和功能特性,研究结果旨在为生产高成膜性大豆蛋白系列产品提供理论参考。In order to study the effect of different subunit compositions ofβ-conglycinin on the microstructure and functional properties of soy protein isolate film,Dong Nong 47(Wild control),α-lack,α′-lack and(α+α′)-lack soybeans were selected as raw materials to extract soy protein isolate,and the subunit composition of four soy protein isolates was analyzed by sodium dodecyl sulfonate polyacrylamide gel electrophoresis.The soy protein isolate film composed of different subunits was prepared by the casting method,and the mechanism of its rheological properties,microstructure,mechanical strength,water resistance,barrier properties,thermal stability,and optical properties were studied.The results showed that the composition of different subunits had an effect on the microstructure and functional properties of the soybean protein isolate film.Compared with the deletion ofαsubunit and the deletion ofαandα′double subunits,the absence ofα′subunit had the most obvious impact on membrane structure and characteristics.The results of fourier transform infrared spectroscopy analysis showed that compared with Wild films,the deletion ofα′subunit enhanced the interaction of protein intermolecular hydrogen bonds.The contents ofβsheets in theα′-lack film decreased to 27.84%,and the content ofαhelices and random coils increased to 16.83%and 13.84%,respectively.Scanning electron microscope results showed that the textures ofα-lack and(α+α′)-lack films were more scattered and loose,while theα′-lack films had no obvious bubbles and had a flat and dense network structure.The results of rheological properties showed that the deletion ofαsubunit would reduce the film-forming strength,while the deletion ofα′subunit would significantly increase the G′value of the membrane fluid and the potential film-forming ability ofα′-lack.In comparison with the other three films,α′-lack film had the maximum tensile strength(2.31 MPa),the minimum water content(9.54%)and the water solubility(30.81%),and the lowest w

关 键 词：Β-伴大豆球蛋白 α-亚基 α′亚基 大豆分离蛋白薄膜 微观结构 机械性能 阻隔特性 

分 类 号：TS201.7[轻工技术与工程—食品科学] TS206.1[轻工技术与工程—食品科学与工程]