改性茄替胶乳化特性的构效机制研究  

Study on the structure-activity mechanism of emulsion properties of modified gum ghatti

作　　者：蔡佳雨 张智慧[1] 贾星 孙振欧 李贞景[1] 郭庆彬 康继 CAI Jiayu;ZHANG Zhihui;JIA Xing;SUN Zhenou;LI Zhenjing;GUO Qingbin;KANG Ji(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品与发酵工业》2025年第5期45-51,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32272270);天津市科技计划项目(21ZYJDJC00110)。

摘　　要：为探究茄替胶(gum ghatti,GG)发挥乳化作用的关键结构特征,利用部分酸水解获得5种不同结构的GG组分,采用离子色谱、傅里叶变换红外光谱和气质联用等方法进行结构表征;通过美拉德反应与大豆分离蛋白(soy protein isolate,SPI)形成共价复合物,并制备水包油乳液;利用傅里叶变换红外光谱、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、粒度分析和zeta电位等技术探究复合物的理化性质及乳化特性。结果表明,随着酸水解的进行,GG的糖醛酸和蛋白质含量逐渐升高,分子质量逐渐减小,支化度逐渐降低;酸水解后的GG与SPI能形成稳定的共价复合物,支链度较低的GG与SPI共价复合后可以显著提高SPI的溶解度(36.60%>22.31%),且支链度最低的GGA5-SPI共价复合物绝对电位值显著高于GG-SPI(53.63 mV>46.99 mV),乳液体系更加稳定。综上,美拉德反应可显著提升GG-SPI复合物的功能特性与乳化特性,且GG的支链度越低,形成的复合物乳化能力越好,稳定性越高。该研究结果有望为糖-蛋白类乳化剂的研发和应用提供理论依据。In order to explore the key structural characteristics of gum ghatti(GG)for emulsification,five GG components with different structures were obtained by partial acid hydrolysis,and their structures were characterized by ion chromatography,Fourier transform infrared spectroscopy and gas chromatography-mass spectrometry.The conjugate was formed with soy protein isolate(SPI)by Maillard reaction,and the oil-in-water emulsion was prepared.The physicochemical properties and emulsifying properties of the conjugates were investigated by infrared,sodium dodecyl sulfate-polyacrylamide gel electrophoresis,particle size analysis and zeta potential.The results showed that with the progress of acid hydrolysis,the uronic acid and protein content of GG gradually increased,the molecular weight gradually decreased,and the degree of branching gradually decreased.The GG after acid hydrolysis could form a stable conjugate with SPI.The solubility of SPI could be significantly improved by covalently combining GG with lower branching degree with SPI(36.60%>22.31%),and the absolute potential value of GGA5-SPI conjugate with the lowest branching degree was significantly higher than that of GG-SPI(53.63 mV>46.99 mV),and the emulsion system was more stable.In summary,Maillard reaction could significantly improve the functional properties and emulsifying properties of GG-SPI conjugates,and the lower the branching degree of GG,the better the emulsifying ability and the higher the stability of the conjugates.The results are expected to provide a theoretical basis for the development and application of sugar-protein emulsifiers.

关 键 词：茄替胶 酸水解 大豆分离蛋白 共价复合物 乳化性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]