超声辅助磷酸化对大豆分离蛋白分子及凝胶特性的影响  

Effects of ultrasound-assisted phosphorylation on molecular and gel properties of soy protein isolate

作　　者：王欢[1] 贾强[1] 江津津[1] 欧爱芬[1] WANG Huan;JIA Qiang;JIANG Jinjin;OU Aifen(School of Food Science and Gourmet Health,Guangzhou City Polytechnic,Guangzhou 510405)

机构地区：[1]广州城市职业学院食品科学与美食养生学院,广州510405

出　　处：《中国食品添加剂》2023年第1期233-238,共6页China Food Additives

基　　金：广州城市职业学院2022年校级科研项目(一般项目)(2022JKY04010)。

摘　　要：本研究采用超声辅助磷酸化手段处理大豆分离蛋白,并从微观分子特性和宏观凝胶特性两个尺度评估了联合处理影响大豆分离蛋白加工性质的机理。结果表明,500 W超声辅助磷酸化处理的大豆分离蛋白溶液的浊度最高,这表明处理后的蛋白质发生了适度聚集。其次,超声辅助磷酸化处理有助于降低大豆分离蛋白的分子柔性并导致游离巯基减少,这说明蛋白质分子构象发生了有利于提升凝胶特性的改变。通过进一步分析凝胶特性发现,500 W条件下处理的大豆分离蛋白的持水性、凝胶强度和弹性均为所有处理组中的最高值。同时,蛋白质二级结构的变化也说明超声辅助磷酸化有利于大豆分离蛋白在凝胶体系中形成更有序规则的网状结构。本研究从多尺度研究并发现了超声辅助磷酸化处理是改善大豆分离蛋白分子及凝胶特性的有效手段,为食品蛋白质改性技术的发展提供了一定科学依据。In this study,ultrasound-assisted phosphorylation methods was used to treat soybean isolate proteins.The mechanism of how the combined treatmentthe affected properties of soybean isolate proteins was evaluated at both micromolecular level and macrogel property level. The results showed that the highest turbidity was observed in soybean isolate solution treated with 500 W ultrasound-assisted phosphorylation,which indicated that moderate aggregation of protein treatment occurred. In addtion,ultrasound-assisted phosphorylation treatment helped to reduce the molecular flexibility of the soybean isolate and led to a reduction in free sulfhydryl groups,suggesting that protein molecular conformation was altered in favor of enhancing gel properties. Further analysis of gel properties revealed that the water holding capacity,gel strength and elasticity of the soybean isolate treated at 500 W had the highest values among all treatment groups. Meanwhile,the changes in protein secondary structure also indicated that ultrasoundassisted phosphorylation facilitated formation of a more ordered and regular network structure of soybean isolated protein in gel system. This study found that ultrasound-assisted phosphorylation treatment was an effective way to improve the molecular and gel properties of soybean isolate protein from multiple scales. The study provided some scientific basis for the development of food protein modification technology.

关 键 词：大豆分离蛋白 超声 磷酸化 分子特性 凝胶特性 

分 类 号：TS205[轻工技术与工程—食品科学]