大豆蛋白多糖复合物结构与性能及其稳定性研究  

Effect of Soybean ProteinPolysaccharides Complexes on Structure,Properties and Stability

作　　者：郑环宇[1,2] 孔洋 郑丽 金技峰 李杨 滕飞[1] ZHENG Huanyu;KONG Yang;ZHENG Li;KIM Kibong;LI Yang;TENG Fei(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Heilongjiang Academy of Green Food Science,Harbin 150030,China;Catering Faculty,Pyongyang Jang Chol Gu Commerce University,Pyongyang 950003,North Korea;National Research Center of Soybean Engineering and Technology,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江省绿色食品科学研究院,哈尔滨150030 [3]张哲九平壤商业大学给养系,平壤950003 [4]国家大豆工程技术研究中心,哈尔滨150030

出　　处：《农业机械学报》2022年第6期406-415,共10页Transactions of the Chinese Society for Agricultural Machinery

基　　金：黑龙江省自然科学基金联合引导项目(LH2020C028);国家自然科学基金青年科学基金项目(32001686)。

摘　　要：以大豆分离蛋白(SPI)、阿拉伯树胶(GA)及卡拉胶(CA)为原料,经物理混合成功制备不同多糖与SPI复合物,考察不同添加量(SPI与GA/CA质量比为20、15、10、5)对蛋白多糖复合物结构、性能变化趋势及其乳液稳定性的影响规律,最终探明蛋白与不同多糖复合物的相互作用机制;运用红外光谱、荧光光谱及电子显微镜解析不同复合物的结构特征,采用乳化特性、粒径、Zeta-电位、表面疏水性等指标明确不同复合物的理化特性,并通过探讨不同复合物乳液的乳化活性、乳化稳定性、表观粘度及乳析指数明晰其稳定特性。结果表明,两种多糖在酸性条件下可与SPI生成复合物,并且当SPI与CA质量比为20时,复合物的Zeta-电位最高,为(20.47±0.82)mV,平均粒径最小,为(1.37±0.01)μm,分布均匀,乳化活性指数最高,为(106.46±4.75)m^(2)/g,乳化稳定性指数为(145.33±8.53)min,此时复合乳液的稳定性较好,CA的加入显著降低SPI内源荧光强度并改变SPI的二级结构,SPI与CA结合形成了稳定的复合物。Soybean protein isolate(SPI),gum Arabic(GA)and carrageenan(CA)were used as raw materials to prepare different polysaccharide and SPI complexes by physical mixture.The effects of different amounts(the mass ratios of SPI and GA/CA were 20,15,10 and 5)on the structure,properties and emulsion stability of proteinpolysaccharide complexes were investigated.Finally,the interaction mechanism between protein and different polysaccharide complexes was confirmed.The structural characteristics of different complexes were analyzed by infrared spectrum,fluorescence spectrum and electron microscope.The physical and chemical properties of different complexes were determined by emulsifying property,particle size,Zeta-potential and surface hydrophobicity,and their stability properties were clarified by discussing the emulsifying activity,emulsifying stability,apparent viscosity and emulsifying index of different complex emulsions.The results showed that the two polysaccharides could form complexes with SPI under acidic conditions,and when the mass ratio of SPI to CA was 20,the highest Zeta-potential of the complex was(20.47±0.82)mV and the minimum average particle size was(1.37±0.01)μm,the emulsifying activity index was(106.46±4.75)m2/g,and the emulsifying stability index was(145.33±8.53)min,the stability of the composite emulsion was better under the condition.The addition of CA significantly reduced the endogenous fluorescence intensity of SPI and changed the secondary structure of SPI.SPI combined with CA to form a stable complex,which provided some theoretical support for the application of proteinpolysaccharide composite emulsion in the transport of active substances.

关 键 词：大豆分离蛋白 卡拉胶 阿拉伯树胶 乳液 多糖 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]