酶解对豆粕肽结构和乳化性质的影响及其高稳定性乳液的制备与表征  

Effect of Enzymatic Hydrolysis Time on the Structure and Emulsifying Properties of Soybean Meal Hydrolysate and Preparation and Characterization of Highly Stable Emulsions Stabilized with It

作　　者：刘静波 李子豪 温鹤迪 吕思雯 于一丁 张婷 LIU Jingbo;LI Zihao;WEN Hedi;LÜSiwen;YU Yiding;ZHANG Ting(Key Laboratory of Nutrition and Functional Foods of Jilin Province,College of Food Science and Engineering,Jilin University,Changchun 130062,China;School of Food Science and Engineering,Hainan University,Haikou 570228,China)

机构地区：[1]吉林大学食品科学与工程学院,吉林省营养与功能食品重点实验室,吉林长春130062 [2]海南大学食品科学与工程学院,海南海口570228

出　　处：《食品科学》2024年第24期53-60,共8页Food Science

基　　金：吉林省教育厅科学技术研究项目(JJKH20211129KJ)。

摘　　要：本研究以大豆粕为研究对象,探究碱性蛋白酶不同酶解时间对大豆粕肽结构、理化性质及乳化性质的影响,并应用最佳乳化性质的大豆粕肽制备一种高稳定性的水包油型乳液。研究结果表明,随酶解时间延长,豆粕肽的水解度呈逐渐增加的趋势,豆粕肽的乳化性先增加后降低,在酶解2 h时达到峰值。乳化稳定性随酶解时间的延长呈降低趋势。随着水解程度的增加,豆粕肽的结构逐渐展开。豆粕肽的游离氨基含量增加,总巯基含量发生变化,表面疏水性降低,二级结构由α-螺旋转变为无规卷曲。利用乳化性最高的豆粕肽,即酶解2 h的豆粕肽制备水包油型乳液,确定最佳工艺条件为水解豆粕添加量40 mg/mL、油相比例0.1、溶液pH 8.0。豆粕肽通过吸附在油滴表面形成“保护层”,从而使豆粕肽乳液具有良好的稳定性。本研究可为豆粕蛋白的乳化性改善手段拓宽思路,为豆粕肽在乳液中的开发及应用拓展提供理论依据。In this study,soybean meal was hydrolyzed with alkaline protease.The effect of hydrolysis time on the structure,physicochemical properties and emulsifying properties of soybean meal peptides was investigated.Furthermore,a highly stabile oil-in-water(O/W)emulsion was prepared by using soybean meal peptides with the best emulsification properties.The results showed that as enzymatic hydrolysis progressed,the degree of hydrolysis(DH)gradually increased,and the emulsifying properties of soybean meal hydrolysate first increased and then decreased,reaching the maximum value at 2 h.The emulsion stability gradually decreased.With increasing of DH,the structure of soybean meal peptides gradually unfolded.The content of free amino groups in soybean meal hydrolysate increased,the content of total sulfhydryl groups changed,the surface hydrophobicity decreased,and the secondary structure changed fromα-helix to random coil.The optimal process conditions were determined as 40 mg/mL,0.1 and 8.0 for addition level of soybean meal hydrolysate,oil/water ratio and pH,respectively.The soybean meal hydrolysate adsorbed on the surface of oil droplets could act as a“protective layer”,resulting in good emulsion stability.This study provides new ideas for improving the emulsifying properties of soybean meal protein and also provides a theoretical basis for the development and application of soybean meal peptides in emulsion.

关 键 词：豆粕肽 酶解 水解度 乳化性质 稳定性 

分 类 号：TS253.1[轻工技术与工程—农产品加工及贮藏工程]