L-精氨酸/L-赖氨酸改性大豆分离蛋白乳化性  

L-Arginine/L-lysine ameliorating the emulsifying properties of soy protein isolate

作　　者：马天怡 郭凤仙 何振东 黄梅桂 王耀松 MA Tianyi;GUO Fengxian;HE Zhendong;HUANG Meigui;WANG Yaosong(College of Light Industry and Food Engineering,Nanjing Forestry University,Nanjing 210037,Jiangsu,China;College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou 362000,Fujian,China)

机构地区：[1]南京林业大学轻工与食品学院,江苏南京210037 [2]泉州师范学院海洋与食品学院,福建泉州362000

出　　处：《精细化工》2022年第1期150-157,163,共9页Fine Chemicals

基　　金：国家自然科学基金青年基金(31401530,32001746);福建省科技厅自然科学青年基金(2018J05064)。

摘　　要：在质量浓度为20 g/L大豆分离蛋白(SPI)中分别加入终质量浓度分别为1、3 g/L的L-精氨酸(L-Arg)和L-赖氨酸(L-Lys),以不加氨基酸、仅调节与上述溶液对应相同pH的样品为处理对照,制备水包油型(O/W)乳状液。通过物化手段及光谱技术表征SPI结构、溶液的物化性质和乳化性能以及乳状液的微观结构。结果表明,L-Arg、L-Lys可提升SPI溶液的pH,显著提高蛋白溶解度(从77.1%到最大91.3%)、降低浊度,促进蛋白分子疏水性基团折叠而降低蛋白疏水性,有效降低SPI在溶液中的粒径大小并提高蛋白带电量,降低蛋白所成乳状液的乳滴大小且提高其均匀性;改性后的SPI比对照组的乳化活性和乳化稳定性分别提高了31.4%和78.9%;相比之下,L-Arg比L-Lys更能有效地改性SPI结构而获得更高的乳化活性,且乳化活性随着两种氨基酸浓度的增加而增强。L-Arginine(L-Arg)and L-lysine(L-Lys)with final mass concentrations of 1 g/L and 3 g/L were added to mass concentration of 20 g/L soy protein isolate(SPI)solution,respectively.The samples without adding L-Arg or L-Lys and the same pH corresponding to the added L-Arg or L-Lys were served as the control.These samples were then subjected to prepare oil-in-water(O/W)emulsions.The physical and chemical measurements and spectroscopic techniques were used to characterized the structure,physicochemical properties and emulsifying properties of SPI.Subsequently,the microstructure of the resulting emulsions was accordingly characterized.The results showed that the addition of L-Arg and L-Lys could increase the pH of SPI solution,significantly improve the solubility(from 77.1%to max 91.3%),decrease the turbidity,promote the hydrophobic group of protein molecular folding and reduce protein hydrophobicity.L-Arg/L-Lys also effectively reduced the SPI particle size in the solution and enhanced the charge,significantly reduced the size of emulsion droplets and promoted their uniformity.Consequently,compared with those of control group,the emulsification and emulsification stability of SPI after modification increased by 31.4%and 78.9%,respectively.L-Arg was capable of modifying SPI structure more effective than L-Lys to obtain higher emulsifying properties,and the emulsification increased with the increase of the concentration of these two amino acids.

关 键 词：大豆分离蛋白 L-精氨酸/L-赖氨酸 溶解性 乳化性 食品化学品 

分 类 号：TS201.2[轻工技术与工程—食品科学]