食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 基础研究 •    下一篇

不同热处理对生物解离提油后大豆乳状液稳定性的影响

李红1,齐宝坤1,钟明明1,朱建宇1,孙禹凡1,胡淼1,王欢1,李杨2   

  1. 1. 东北农业大学
    2. 东北农业大学食品学院
  • 收稿日期:2018-01-17 修回日期:2018-10-29 出版日期:2019-02-15 发布日期:2019-03-05
  • 通讯作者: 李杨 E-mail:liyanghuangyu@163.com
  • 基金资助:
    “十三五”国家重点研发计划;霍英东基金

Effect of different heat treatments on the stability of the emulsion extracted by enzyme-assisted

Li-Hong , ,Ming-Ming ZHONG, ,Yu-Fan SUN, , ,李杨 li yang   

  • Received:2018-01-17 Revised:2018-10-29 Online:2019-02-15 Published:2019-03-05
  • Contact: 李杨 li yang E-mail:liyanghuangyu@163.com

摘要: 本文以生物解离技术提取的大豆乳状液为研究对象,探究不同热处理(55℃、65℃、75℃、85℃、95℃)对乳状液的稳定性及相关机理的影响。通过ζ-电位、粒径分布、显微镜观察、SDS凝胶电泳、红外光谱和荧光光谱等指标的测定发现:随着温度的升高,乳状液ζ-电位和粒径显著增大;乳状液粘度下降速度逐渐加快;热处理温度低时,乳状液蛋白的亚基分布几乎没有差别,当热处理温度升高到85℃时亚基分子量增大,在温度为95℃时亚基分子量增大的更显著。乳状液经热处理后其蛋白质α-螺旋含量降低,无规卷曲含量增加,且这种变化趋势随着热处理温度的升高而更加明显。随着热处理温度的升高,蛋白的荧光强度降低,发生了荧光猝灭现象。

关键词: 生物解离, 乳状液, 热处理, 荧光光谱, 稳定性

Abstract: In this paper, the emulsion extracted by enzyme-assisted hydrolysis was used as the research object to investigate the effects of different heat treatments (55 ℃, 65 ℃, 75 ℃, 85 ℃, 95 ℃) on the stability and related mechanism of the emulsion. By ζ-potential, particle size distribution, microscopic observation, SDS gel electrophoresis, infrared spectroscopy and fluorescence spectroscopy and other indicators were found: As the temperature increases, the ζ-potential and particle size of the emulsion increase significantly;the final viscosity is gradually reduced; when the heating temperature is low, the subunit distribution of the emulsion protein is almost no difference, the heating temperature rises to 85℃, the molecular weight of the subunit increases, and the molecular weight increases when the temperature is 95℃. After heating treatment, α-helix content decreased and the random coil content increased, with the increase of heating treatment temperature, the fluorescence intensity of the protein decreased and fluorescence quenching occurred.

Key words: enzyme-assisted, emulsion, heat treatment, fluorescence spectrum, stability

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