酯化大豆蛋白-壳聚糖复合物乳化性及抑菌性  

Emulsifying property and antibacterial activity of esterified soybean protein-chitosan complex

作　　者：王柏棋 陈菲[1] 马一帆 范志军 金花[1] 许晶[1] WANG Baiqi;CHEN Fei;MA Yifan;FAN Zhijun;JIN Hua;XU Jing(College of Art and Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China;Heilongjiang Beidahuang Green Healthy Food Co.,Ltd.,Jiamusi 154007,Heilongjiang,China)

机构地区：[1]东北农业大学文理学院,黑龙江哈尔滨150030 [2]黑龙江省北大荒绿色健康食品有限责任公司,黑龙江佳木斯154007

出　　处：《精细化工》2022年第8期1674-1681,共8页Fine Chemicals

基　　金：国家自然科学基金青年基金项目(31901605);黑龙江省重点研发计划项目(GA21B001)。

摘　　要：按照酯化大豆蛋白与壳聚糖质量比为1∶0.1,将酯化大豆蛋白与壳聚糖溶液混合并常温搅拌3 h,制得了酯化大豆蛋白-壳聚糖复合物,采用FTIR和荧光光谱对其进行了表征,探讨了酯化改性协同壳聚糖复合改性对复合物乳化性和抑菌性的影响。结果表明,氢键参与了酯化大豆蛋白-壳聚糖复合物的形成过程;在pH 5.0下,相较于酯化大豆蛋白,酯化大豆蛋白-壳聚糖复合物(MSPI-CS)、酯化大豆球蛋白-壳聚糖复合物(M11S-CS)、酯化β-伴大豆球蛋白-壳聚糖复合物(M7S-CS)的乳化活性分别提升至10.8、9.0、12.0 m^(2)/g,乳化稳定性分别提升至88.9、71.4、95.4 min;MSPI-CS、M11S-CS、M7S-CS对大肠杆菌、金黄色葡萄球菌和沙门氏菌的抑菌圈直径均增加;以MSPI-CS、M11S-CS、M7S-CS为乳化剂制备乳液,乳液的平均粒径降低至(255.2±5.3)、(315.6±2.4)、(253.6±1.7)nm,Zeta电位绝对值提升至(22.07±0.40)、(20.68±0.09)、(22.33±0.88)mV,同时乳液储存稳定性提高。Esterified soybean protein-chitosan complex was prepared from esterified soybean protein solution and chitosan solution with a mass ratio of esterified soybean protein to chitosan of 1∶0.1 by stirring the mixture at room temperature for 3 h,and characterized by FTIR and fluorescence spectrum.Furthermore,the influence of esterification along with chitosan addition on the emulsifying property and antibacterial activity of the complex was discussed.The results showed that hydrogen bonds were involved in the formation of esterified soybean protein-chitosan complex.At pH 5.0,compared with those of esterified soybean protein,the emulsifying capacity of esterified soybean protein chitosan complex(MSPI-CS),esterified glycinin-chitosan complex(M11S-CS)and esterifiedβ-conglycinin-chitosan complex(M7S-CS)were increased to 10.8,9.0 and 12.0 m^(2)/g,and the corresponding emulsion stability were increased to 88.9,71.4,and 95.4 min,respectively.The inhibition zone diameter of MSPI-CS,M11S-CS and M7S-CS against Escherichia coli,Staphylococcus aureus and Salmonella increased.The average particle size of emulsions with MSPI-CS,M11S-CS and M7S-CS as emulsifiers were decreased to(255.2±5.3),(315.6±2.4)and(253.6±1.7)nm,and the absolute values of Zeta potentials increased to(22.07±0.40),(20.68±0.09)and(22.33±0.88)mV.At the same time,the storage stability of the emulsions was improved.

关 键 词：酯化大豆蛋白 壳聚糖 复合物 乳化性 抑菌性 乳液稳定性 食品化学品 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]