碱提酸沉参数影响大豆分离蛋白变性、聚集和流变特性的研究进展  

Research Progress on the Effects of Parameters of Alkali Extraction and Acid Precipitation on the Denaturation,Aggregation,and Rheological Characteristics of Soybean Protein Isolate

作　　者：孟昂 栾滨羽 郭波莉[1] 张波[1] 于文华 崔凯 MENG Ang;LUAN Binyu;GUO Boli;ZHANG Bo;YU Wenhua;CUI Kai(Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Shandong Wandefu Biotech Co.Ltd.,Dongying 257500,China)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部粮油加工综合利用技术集成实验室,北京100193 [2]山东万得福生物科技有限公司,山东东营257500

出　　处：《食品科学》2024年第10期342-354,共13页Food Science

基　　金：山东省重点研发计划项目(2022CXGC010602);国家自然科学基金面上项目(32172245)。

摘　　要：pH值、NaCl和温度是制备大豆分离蛋白的重要参数。pH值和NaCl通过改变蛋白质表面电荷和静电斥力影响其聚集程度;温度通过改变蛋白质表面疏水性和/或二硫键影响其聚集程度,三者进而改变其颗粒大小或致密程度,引起流变性和下游应用特性的变化。本文从相互作用、热稳定性、聚集程度及胶凝特性等方面综述了pH值、NaCl和温度对大豆分离蛋白及其组分glycinin和β-conglycinin的变性、聚集和流变特性的影响,探讨了可能的机理;梳理了蛋白质聚集度、凝胶链粗厚度、凝胶链曲直率、凝胶网络连续性与凝胶强度之间的关系;总结了pH值、NaCl和温度对蛋白质聚集影响的差异。旨在为通过制备参数调控大豆分离蛋白聚集程度提供帮助。pH,NaCl and temperature are important process parameters for the manufacturing of soybean protein isolate(SPI).pH and NaCl affect protein aggregation by modifying the surface charge and electrostatic repulsion,whereas temperature affects protein aggregation by changing the surface hydrophobicity and/or disulfide bonding,which in turn changes the particle size and compactness and then the rheology and downstream application characteristics of SPI.This paper reviews the effects and possible mechanisms of pH,NaCl,and temperature on the denaturation,aggregation,and rheological properties of SPI and its components glycinin andβ-conglycinin with respect to interaction,thermal stability,degree of aggregation,and gelling properties.The relationship between the degree of protein aggregation,gel strand thickness,gel strand curvature and gel network continuity and gel strength is discussed,and the differences among the effects of pH,NaCl and temperature on protein aggregation are summarized for the purpose of providing an assistance in regulating the degree of SPI aggregation by preparation parameters.

关 键 词：大豆分离蛋白 pH值 NACL 温度 聚集 流变特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]