酸性调控对大豆分离蛋白纤维功能性质的影响  

Influence of Acidity Regulation on Functional Properties of Soybean Isolate Protein Fiber

作　　者：高喧翔 梅馨澜 朱泽丹 陈鸿杰 樊继开 杨素华 刘玲玲 班兆军 Gao Xuanxiang;Mei Xinlan;Zhu Zedan;Chen Hongjie;Fan Jikai;Yang Suhua;Liu Lingling;Ban Zhaojun(School of Biological and chemical Engineering,Zhejiang University of Science and Technology,Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technology of Farm Products,Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing,Hangzhou 310023)

机构地区：[1]浙江科技学院生物与化学工程学院,浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同创新中心,杭州310023

出　　处：《中国粮油学报》2024年第2期113-119,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金面上项目(32172268);浙江省重点研发计划项目(2022C04039);农业农村部农产品贮藏保鲜重点实验室开放基金项目(Kf202208);浙江科技学院科研成果奖培育项目-重点项目(2021JLZD006)。

摘　　要：近年来,蛋白淀粉样纤维因其独特的材料学特性,在结构化和功能化食品领域引起广泛的关注。然而人们对蛋白纤维基材料的功能特性及相关调控机理还不甚了解。本文研究了不同酸诱导剂对大豆分离蛋白(SPI)自组装纤维的结构、乳化特性、凝胶特性及成膜性质的影响。结果表明,经盐酸或醋酸诱导均能形成纤维化蛋白,蛋白质的二级结构则由α-螺旋转变为β-折叠结构。相较于盐酸诱导的短而硬的蛋白纤维(H-SPI),醋酸诱导的蛋白纤维(C-SPI)形状更加柔顺且规则。除此之外,C-SPI拥有更大的粒径、更高的凝胶硬度、更优的乳化稳定性和成膜性。因此,通过选择适宜的酸诱导剂种类能够改善蛋白纤维的理化和功能性质。Due to distinctive material characteristics,protein amyloid fibrils have recently received a lot of attention in the field of structured and functionalized foods.However,little is known about the functional traits and associated regulation processes of materials made of protein fibers.In this paper,how the structure,emulsification,gelation,and film-forming capabilities of soybean isolated protein self-assembled fibers were affected by acid inducers was examined.The outcomes demonstrated that either hydrochloric acid or acetic acid could cause the formation of protein fibrils at high temperature circumstances,and circular dichroism demonstrated that the protein secondary structure changed fromα-helical toβ-folded structure.The acetate induced protein fibrils were more pliable and regular in shape compared to the short and stiff protein fibrils induced by hydrochloric acid.In addition,the acetic acid-induced protein fibrils had larger particle size,higher gel hardness,better emulsion stability and film formation properties.Therefore,the physicochemical and functional properties of the protein fibers could be improved by selecting the appropriate acid inducer species.

关 键 词：大豆分离蛋白 淀粉样纤维 盐酸 醋酸 理化性质 

分 类 号：TS201.7[轻工技术与工程—食品科学]