可溶性大豆多糖对大豆分离蛋白凝胶形成的影响  

Effects of soluble soybean polysaccharides on the formation of gel formation of soybean protein isolate

作　　者：葛钰鸿 沈为佳 赵秀兰 张清[1] GE Yuhong;SHEN Weijia;ZHAO Xiulan;ZHANG Qing(College of Food Science,Sichuan Agricultural University,Ya’an,Sichuan 625000,China;Analytical and Metrical Center of Sichuan Province,Chengdu,Sichuan 610011,China)

机构地区：[1]四川农业大学食品学院,四川雅安625000 [2]四川省分析测试服务中心,四川成都610011

出　　处：《食品与机械》2024年第9期20-28,共9页Food and Machinery

基　　金：国家自然科学基金青年科学基金项目(编号:3210160546)。

摘　　要：[目的]探讨可溶性大豆多糖(soluble soybean polysaccharides,SSPS)对大豆分离蛋白(soybean protein isolate,SPI)凝胶形成及凝胶特性的影响。[方法]制备不同SSPS添加量的SPI悬液和凝胶,以未添加SSPS的SPI悬液和凝胶为对照。分别测定结构特性、理化特性以及凝胶特性。[结果]SPI制备成凝胶的过程中,SPI与SSPS之间发生了糖基化反应,SSPS改变了蛋白的二级结构和三级结构。添加SSPS后样品zeta-电位绝对值降低、热稳定性增大;凝胶离子键、氢键、疏水相互作用及二硫键含量下降,非二硫键的共价键含量增加。添加量为10%时,SPI悬液表面疏水性降低程度最大,达到88.42%;SPI凝胶硬度下降28.85%,持水性增加了40.72%。扫描电镜结果表明,SSPS的添加导致凝胶网络疏松多孔,凝胶强度下降。[结论]SPI凝胶制备过程中添加SSPS,二者会发生糖基化反应,随SSPS添加量增多,蛋白结构特性和凝胶特性改变更明显。[Objective]This study aimed to investigate the effect of soluble soybean polysaccharides(SSPS)on gel formation and properties of soybean protein isolate(SPI).[Methods]SPI suspension and gels with different amounts of SSPS were prepared,and SPI suspension and gels without SSPS were used as controls.The structural properties,physicochemical properties and gel properties were determined.[Results]During the preparation of SPI into gel,glycosylation reaction occurred between SPI and SSPS,which led to the change of the secondary and tertiary structure of SPI.With the addition of SSPS,the absolute value of zeta-potential decreased and the thermal stability increased.The ionic bond,hydrogen bond,hydrophobic interaction and disulfide bond content of gel decreased,and the covalent bond content of non-disulfide bond increased.When the addition was 10%,the surface hydrophobicity of SPI suspension decreased by 88.42%,the gel hardness decreased by 28.85%,and the water holding capacity increased by 40.72%.The SEM results showed that the addition of SSPS resulted in a loose and porous gel network and a decrease in gel strength.[Conclusion]The addition of SSPS in the preparation of SPI gel resulted in glycosylation reaction.With the increase of SSPS addition,the protein structure and gel properties changed more significantly.

关 键 词：大豆分离蛋白 可溶性大豆多糖 凝胶 糖基化 

分 类 号：TS201.21[轻工技术与工程—食品科学]