黑米花青素对大豆7S/11S蛋白结构及界面功能特性的影响  

Effects of black rice anthocyanin on structural and interfacial properties of soy 7S/11S protein

作　　者：陈骐 罗小雪 池云峰 张江江 黄国 衣艳娇 隋晓楠[1] CHEN Qi;LUO Xiaoxue;CHI Yunfeng;ZHANG Jiangjiang;HUANG Guo;YI Yanjiao;SUI Xiaonan(College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品与发酵工业》2023年第7期166-173,共8页Food and Fermentation Industries

基　　金：国家自然优秀青年科学基金项目(32022068);东北农业大学SIPT资助项目(20210224032)。

摘　　要：采用紫外吸收光谱、荧光光谱、粒径电位、起泡性与乳化性及其稳定性测定等方法,探究黑米花青素(cyanidin-3-glucoside,C3G)对β-伴大豆球蛋白(β-conglycinin,7S)和大豆球蛋白(glycinin,11S)的相互作用对7S/11S蛋白结构及界面功能特性的影响。结果表明,C3G能够猝灭7S/11S蛋白的内源和外源荧光,使蛋白表面疏水性降低,并改变氨基酸微环境,诱导多肽链解折叠。在一定程度上,C3G使2种蛋白的平均粒径减小,ζ电位绝对值增大,起泡性和乳化性及其稳定性得到改善,但可能会引起7S(C3G>1 mg/mL)和11S(C3G>0.5 mg/mL)蛋白的广泛聚集。尽管C3G对11S蛋白改性效果更明显,但C3G-7S蛋白复合物的界面功能特性仍优于C3G-11S蛋白复合物。The influence of black rice anthocyanin(C3G)on the structural and interfacial properties ofβ-conglycinin(7S)and glycinin(11S)was characterized by fluorescence spectroscopy,UV-vis spectroscopy,and determination of particle size,ζ-potential,emulsifying properties,and foaming properties.C3G quenched both the intrinsic fluorescence and the extrinsic fluorescence of 7S/11S,which manifested that C3G promoted the unfolding of polypeptide chains,changed the microenvironment of amino acid residues,and reduced the surface hydrophobicity of protein molecules.Appropriate concentration C3G reduced the average particle size,increased theζ-potential,and improved the foaming properties and emulsifying properties of 7S/11S.Nevertheless,excessive addition might facilitate the cross-linking and aggregation of 7S(C3G>1 mg/mL)and 11S(C3G>0.5 mg/mL)more tightly.Compared to 7S,although C3G had more potentialities for functional modifications of 11S,the interfacial properties of the C3G-7S complex were better than those of the C3G-11S complex.

关 键 词：黑米花青素 Β-伴大豆球蛋白 大豆球蛋白 相互作用 界面特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]