超声与碱性氨基酸联合改善大豆分离蛋白功能  

Improvement on soy protein isolate function via combined treatment of ultrasound and basic amino acids

作　　者：李静 罗灿[1,2] 李长春 郑操[1,2] LI Jing;LUO Can;LI Changchun;ZHENG Cao(Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables,Xiaogan 432000,Hubei,China;College of Life Science and Technology,Hubei Engineering University,Xiaogan 432000,Hubei,China)

机构地区：[1]特色果蔬质量安全控制湖北省重点实验室,湖北孝感432000 [2]湖北工程学院生命科学技术学院,湖北孝感432000

出　　处：《精细化工》2024年第7期1599-1605,共7页Fine Chemicals

基　　金：湖北省教育厅科学研究计划指导性项目(B2022178);孝感市自然科学计划立项项目(XGKJ2022010111)。

摘　　要：为考察超声和碱性氨基酸(BAA)联合处理(简称联合处理)对大豆分离蛋白(SPI)结构和功能性质的影响,对比了超声或BAA单独处理对SPI表面疏水性和荧光光谱、Zeta电位、平均粒径、游离巯基、总巯基、相对溶解度、二级结构、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、乳化性、乳化稳定性进行了测试,并对其中部分测定结果进行了相关性分析。结果表明,联合处理后SPI的乳化性和相对溶解度均比BAA单独处理显著提高(差异显著性P<0.05);联合处理提升了SPI表面电荷量,增强了粒子之间的静电斥力;使更多的疏水基团暴露在极性环境中,改善了SPI的亲水/疏水基团比例,有利于提升SPI乳化能力;使游离巯基暴露量增加,总巯基含量下降;有利于SPI向有序分子结构转变。超声或BAA单独处理和联合处理均不会引起SPI亚基结构的改变。表面疏水性与相对溶解度和乳化性的相关度分别为0.960和0.861,呈极显著正相关性,Zeta电位与相对溶解度的相关度为–0.974,呈极显著负相关性。In order to investigate the influence of ultrasound and basic amino acid(BAA) combined treatment(hereafter called combined treatment) on the structural and functional properties of soy protein isolate(SPI),the surface hydrophobicity,fluorescence spectra,Zeta potential,average particle size,free sulfhydryl group,total sulfhydryl group,relative solubility,secondary structure,sodium dodecyl sulfate-polyacrylamide gel electrophoresis,emulsification and emulsification stability of SPI treated with ultrasound,BAA or both were compared,and the correlation analysis based on some results was performed.The results showed that,compared to BAA treatment alone,the combined treatment enhanced the emulsification and relative solubility of SPI,and improved surface charges and electrostatic repulsion between the protein particles.And more hydrophobic groups were exposed to the polar environment,promoting the ratio of hydrophilic/hydrophobic groups of SPI,which was conducive to the SPI emulsification ability.The free sulfhydryl group exposure was increased,with the total sulfhydryl group content decreased,which was beneficial for SPI transformation into ordered molecular structure.The structure of SPI subunit was not changed by ultrasound or BAA alone or combined treatment.The correlation between surface hydrophobicity and relative solubility as well as emulsification was 0.960 and 0.861,respectively,showing a very significant positive correlation.The correlation between Zeta potential and relative solubility was –0.974,demonstrating a very significant negative correlation.

关 键 词：超声 碱性氨基酸 大豆分离蛋白 乳化性质 相关性 食品用化学品 

分 类 号：TS201.1[轻工技术与工程—食品科学]