大豆分离蛋白-壳聚糖复合物的制备及结构表征  

Preparation and structural characterisation of soybean protein isolate-chitosan complexes

作　　者：田亚东 江海玉 张婷 郭兴凤[1] 朱婷伟[1] TIAN Yadong;JIANG Haiyu;ZHANG Ting;GUO Xingfeng;ZHU Tingwei(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报(自然科学版)》2025年第1期58-63,共6页Journal of Henan University of Technology:Natural Science Edition

基　　金：河南省自然科学基金青年基金项目(242300420462);中国博士后科学基金面上资助项目(2023M741033);河南工业大学“双一流”本科生科技创新能力提升专项项目(HN-HautFood IAEG-026);河南省A类专业创建建设专项(HN-HautFood-104)。

摘　　要：为改善大豆分离蛋白的乳化特性,以大豆分离蛋白(SPI)和壳聚糖(CS)为原料制备复合物,研究SPI和CS质量比、pH值对大豆分离蛋白-壳聚糖(SPI-CS)复合物溶液浊度、平均粒径、Zeta电位及乳化特性的影响,并通过紫外光谱和傅里叶红外光谱对SPI-CS复合物结构进行表征。结果表明:在pH 5、SPI和CS质量比为5∶1条件下制备的SPI-CS复合物溶液的浊度最高;平均粒径最小,为(365.0±0.1)nm;乳化活性和乳化稳定性达到最大,分别为(15.65±0.15)m^(2)/g、(51.88±0.29)%;此时SPI和CS之间通过静电相互作用和氢键形成复合物。本研究制备的SPI-CS复合物乳化性较高,可应用于食品乳液体系中。As an important plant protein with a variety of good processing characteristics,soybean protein isolate(SPI)is widely used in various types of food products,which can improve the quality of food and enhance the quality of food.To enhence the emulsifying properties of SPI,complexes were prepared using SPI and chitosan(CS)as raw materials.The effects of the SPI-CS mass ratio and pH value on the turbidity,average particle size,Zeta potential,and emulsification properties of the SPI-CS complexes were investigate.The results indicated that the SPI-CS complexes prepared at a pH of 5 and an SPI-CS mass ratio of 5∶1 exhibited the highest turbidity;the smallest average particle size,which was(365.0±0.1)nm;the maximum values of emulsification activity and emulsion stability were(15.65±0.15)m^(2)/g and(51.88±0.29)%,respectively.The results of UV spectroscopy and FTIR spectroscopy for SPI-CS complexes showed that changing pH and FTIR spectroscopy were not suitable for the formation of SPI-CS complexes.The UV and FTIR spectra of the SPI-CS complexes showed that changing the pH value and the mass ratio of the two had a great influence on the formation of the SPI and CS complexes,which were mainly formed through electrostatic and hydrogen bonding interactions.The SPI-CS complexes prepared in this study have better emulsification characteristics and can be applied in food emulsion systems.

关 键 词：大豆分离蛋白 壳聚糖 乳化性 结构表征 

分 类 号：TS201.2[轻工技术与工程—食品科学]