• 基础研究 •

### 红外光谱研究超声促聚集作用对大豆蛋白-磷脂结构与功能的影响

1. 东北农业大学食品学院，黑龙江 哈尔滨 150030
• 出版日期:2017-06-15 发布日期:2017-06-19

### Infrared Spectroscopic Analysis of the Effect of Ultrasound-Promoted Aggregation Behavior on Structural and Functional Properties of Soybean Protein-Lecithin System

BI Shuang, ZHANG Qiaozhi, DING Jian, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, LI Yang

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China
• Online:2017-06-15 Published:2017-06-19

Abstract: Soybean protein isolate (SPI) and lecithin can be self-assembled into a complex system at neutral condition (pH 7.0), while the unassembled compounds are still present in the solution. In an effort to achieve maximum complexation between SPI and lecithin and to elucidate the relationship between the functional properties of the complex system and the secondary structure of soybean proteins, we examined the structural variability of the system by Fourier transform infrared spectroscopy and measured its water-holding capacity, oil-holding capacity, gel texture characteristics and functional properties under ultrasound irradiation. The results showed that ultrasonic treatment significantly improved functional properties of the soybean protein-lecithin complex. Water-holding capacity and oil-holding capacity increased firstly then decreased with increasing ultrasonic power after a short irradiation time, but these functional properties continuously decreased with increasing ultrasonic power after a long irradiation time. Fourier transform infrared spectroscopic analysis revealed that the secondary structure of SPI contained a lower content of α-helix and a higher content of β-structure after ultrasonic irradiation at low and medium powers, indicating stronger protein-lecithin interactions. There was a certain relationship between the gel texture characteristics of the complex system and the secondary structure of SPI. The structure of soybean protein-lecithin system could be changed by proper ultrasonic treatment, thus improving its functional properties.