茄替胶-改性大豆分离蛋白共价复合物的制备及乳化性能研究  

Study on preparation and emulsifying properties of gum ghatti-modified soy protein isolate covalent complexes

作　　者：张智慧[1] 崔晶晶 蔡佳雨 张继翔 刘欢欢 郭庆彬 康继 ZHANG Zhihui;CUI Jingjing;CAI Jiayu;ZHANG Jixiang;LIU Huanhuan;GUO Qingbin;KANG Ji(School of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Yishankang Biotechnology Co.Ltd.,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 [2]天津益膳康生物科技有限公司,天津300457

出　　处：《中国乳品工业》2025年第3期22-29,共8页China Dairy Industry

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

摘　　要：为探究大豆分离蛋白(Soy protein isolate,SPI)结构变化对茄替胶-改性大豆分离蛋白共价复合物乳化性能的影响。文章以SPI为原料,采用超声波处理得到USPI、超声结合热处理得到UHSPI,与茄替胶(Gum ghatti,GG)在温度80℃、相对湿度79%条件下进行美拉德反应,制备获得GG-改性SPI共价复合物。傅里叶变换红外光谱和圆二色谱结果表明,超声和加热影响SPI二级结构,α-螺旋相对含量减少,β-折叠相对含量增加,证实改性SPI和GG发生共价结合。pH为7时,采用超声结合热处理工艺,SPI溶解度由22.31%提高至47.68%,表面疏水性从104.13提高至162.19。pH为4.5时,与SPI相较,美拉德反应制备得到的GG-UHSPI-MR复合物溶解度提高5倍,表现出在酸性条件下应用的可能性。褐变程度结果表明,溶解度高的UHSPI样品更易和GG间形成共价键。水包油乳液特征分析结果表明,储存14 d后,GG-UHSPI-MR乳液粒径(D 4,3)最小为0.672μm,乳液稳定性较好。综上表明,GG和UHSPI共价结合后乳化性能提高,有望作为一种新型乳化剂在乳制品领域应用。In order to explore the effect of structural changes of soy protein isolate(SPI)on the emulsifying properties of Gum Ghatti-modified soy protein isolate covalent complexes.SPI was used as raw material to obtain USPI by ultrasonic treatment,and UHSPI was obtained by ultrasonic combined with heat treatment.Then,Maillard reaction was carried out with Gum ghatti(GG)at 80℃and relative humidity of 79%to prepare GG-modified SPI covalent complexes.The results of fourier transform infrared spectroscopy and circular dichroism showed that ultrasound and heating only affected the secondary structure of SPI.Notably,the relative content ofα-helix decreased and the relative content ofβ-sheet increased.It was confirmed that there was a covalent binding between modified SPI and GG.The solubility of SPI increased from 22.31%to 47.68%and the surface hydrophobicity increased from 104.13 to 162.19 by ultrasonic combined with heat treatment at pH=7.At pH=4.5,the solubility of GG-UHSPI-MR complex prepared by Maillard reaction was 5 times higher than that of SPI,which increased the possibility of application under acidic conditions.The degree of browning indicates that UHSPI samples with high solubility are more likely to form covalent bonds with GG.The results of oil-in-water emulsion characteristics analysis showed that the minimum particle size D 4,3 of GG-UHSPI-MR emulsion was 0.672μm after 14 days of storage,and the emulsion has good stability.This study showed that the emulsifying properties of GG and UHSPI were improved after covalent binding,which was expected to be used as a new emulsifier in the field of dairy products.

关 键 词：茄替胶 大豆分离蛋白 共价复合物 功能特性 乳化性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]