均质联合酶解对大豆蛋白纳米颗粒结构与功能特性的影响  

Effect of Homogenization Assisted with Enzymatic Treatment on the Structural and Functional Properties of Soybean Protein Nanoparticles

作　　者：王金鸽 蔡勇建 刘俊梅[1] 赵强忠[2] WANG Jinge;CAI Yongjian;LIU Junmei;ZHAO Qiangzhong(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;School of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品工业科技》2023年第13期85-93,共9页Science and Technology of Food Industry

基　　金：国家自然科学基金(32072148,32101866);“十四五”国家重点研发计划(2021YFD2100102)。

摘　　要：本文以商业大豆分离蛋白(Soy protein isolate,SPI)为原料,分别通过酶解、均质联合酶解制备了蛋白纳米颗粒(Soy protein nanoparticles,SPNPs),对比分析了SPNPs的粒径、多相分散系数及微观形态、傅里叶红外光谱、内源荧光等结构特征,以及内部作用力、表面疏水性、Zeta电位、两亲特性、乳化性与起泡性等物化特性。研究发现:SPI粒径较大(230.00 nm),低水解度(3%)酶解和均质联合酶解处理制备的SPNPs粒径减小(64.20~144.80 nm),呈小球形。二级结构分析表明均质联合酶解制备SPNPs的α-螺旋/β-折叠比例(约45%)较高。与单一酶解所制SPNPs相比,均质联合酶解制备的SPNPs在中性条件时具有更强负电荷(-33 mV),表面疏水性更高,乳化和起泡性能更强。内部作用力结果表明疏水相互作用主导了纳米颗粒结构的形成,氢键和二硫键分别为维持纳米颗粒外部和内部结构的主要作用力。上述结果表明均质协同酶解处理为绿色制备多功能蛋白纳米颗粒提供了新的解决思路。The commercial soy protein isolate(SPI)was used as raw material to prepare soy protein nanoparticles(SPNPs)through either single enzymatic treatment or homogenization assisted with enzymatic treatment.The structural characteristics of particle size,polydispersity index,morphology,Fourier transform infrared and endogenous fluorescence spectra of SPNPs,as well as the physicochemical properties of the pattern of intra-particle interactive forces,surface hydrophobicity,Zeta-potential,amphipathy,emulsifying,and foaming properties of SPNPs were comparably analyzed.It was found that the SPI with large particle size(230.00 nm),the SPNPs prepared by either enzymatic or homogenization assisted with enzymatic treatment at low degree(3%)of hydrolysis(DH)were spherical and showed smaller size distributions with z-average size from 64.20 to 144.80 nm.The analysis of secondary structure implied that SPNPs prepared by homogenization assisted with enzymatic treatment showed an increased ratio ofα-helix/β-sheet to a narrow range of around 45%. Compared with SPNPs prepared by single enzymatic treatment, the SPNPs showed a stronger negative charge (−33 mV) under neutral conditions and higher H0, suggesting better emulsifying and foaming properties of the present SPNPs. Meanwhile, the results of the interactive force indicated that the hydrophobic interactions mainly dominated the structure formation of SPNPs, along with hydrogen bonds and disulfide bonds mainly stabilizing the external and internal structure of nanoparticles, respectively. The above results indicated that homogenization assisted with enzymatic treatment provided new solutions for the green preparation of multifunctional protein nanoparticles.

关 键 词：大豆蛋白纳米颗粒(SPNPs) 均质-酶解 结构 功能特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]