微波条件下大豆蛋白-绿原酸复合物的理化及结构特性  

Physicochemical and Structural Characteristics of Soy Protein Chlorogenic Acid Complex under Microwave Conditions

作　　者：高雪丽[1,3] 马梦龙 李光辉 王永辉[1,3] 何胜华 郭卫芸 Gao Xueli;Ma Menglong;Li Guanghui;Wang Yonghui;He Shenghua;Guo Weiyun(Food and Pharmacy College,Xuchang University,Xuchang 461000,Henan;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000;Collaborative Innovation Center of Green Manufacturing of Functional Foods,Xuchang 461000,Henan)

机构地区：[1]许昌学院食品与药学院,河南许昌461000 [2]武汉轻工大学食品科学与工程学院,武汉430000 [3]功能食品绿色制造河南省协同创新中心,河南许昌461000

出　　处：《中国食品学报》2024年第7期119-127,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：河南省重大科技专项(201300110300);河南省高等学校骨干教师项目(2020GGJS206)。

摘　　要：为探究微波条件下绿原酸对大豆蛋白理化性质和结构特性的影响,采用微波处理大豆蛋白-绿原酸复合物,分析其溶解度、持水性、乳化性、持油性和起泡性的变化,进而对其晶体结构进行表征并观察颗粒形态。结果表明:添加绿原酸使大豆蛋白的溶解度、持油性、起泡性降低,分别为290.55μg/mL,269.70%,143.67%,而泡沫稳定性和乳化性升高,分别为21.67%和43.00%;在功率700 W下微波处理5 min,可使大豆蛋白-绿原酸复合物的溶解度、持油性、泡沫稳定性和乳化性升高,分别达到368.00μg/mL,402.51%,156.30%和52.67%,而持水性降低至432.88%。大豆蛋白-绿原酸复合物结构分析结果显示,衍射峰强度和结晶度下降,并出现新的衍射峰,粒径明显减小,表面粗糙,凹凸不平,结构向内部卷曲,且受微波作用影响明显。结论:微波处理可在一定程度上抵消因多酚加入而引起的蛋白质溶解性和持油性的降低,微波条件下加入绿原酸能有效改善大豆蛋白的起泡性和乳化性能。To investigate the influence of chlorogenic acid on the physicochemical properties and structural characteristics of soy protein under microwave conditions,microwave was used to analyze the changes in solubility,water holding capacity,emulsifying capacity,oil holding capacity,and foaming capacity of soy protein chlorogenic acid complexes(SPCA).The crystal structure was characterized and the particle morphology was observed.The results showed that the solubility,oil retention and foaming ability of soybean protein decreased to 290.55μg/mL,269.70%and 143.67%respectively,while the foam stability and emulsifying ability increased to 21.67%and 43.00%respectively when chlorogenic acid was added.The solubility,oil retention,foam stability and emulsification of SPCA can be increased to 368.00μg/mL,402.51%,156.30%and 52.67%,while the water retention decreased to 432.88%after microwave treatment at 700 W for 5 min.The structural analysis of SPCA showed a decrease in diffraction peak intensity and crystallinity,with the appearance of new diffraction peaks and a significant reduction in particle size.The surface was rough and uneven,with the structure curling inward and significantly affected by microwave action.The conclusion is that microwave can offset the decrease in protein solubility and oil holding caused by the addition of polyphenols,and adding chlorogenic acid under microwave conditions can more effectively improve the foaming and emulsifying properties of soy protein.

关 键 词：微波 绿原酸 大豆蛋白 理化性质 结构特征 相互作用 

分 类 号：TS201.2[轻工技术与工程—食品科学]