食品科学 ›› 2019, Vol. 40 ›› Issue (23): 111-116.doi: 10.7506/spkx1002-6630-20181101-005

• 食品工程 • 上一篇    下一篇

超声处理对大豆分离蛋白-乳清分离蛋白混合蛋白功能特性的影响

崔强,王琳,周国卫,董洋洋,王喜波,江连洲   

  1. (东北农业大学食品学院,黑龙江 哈尔滨 150030)
  • 出版日期:2019-12-15 发布日期:2019-12-24
  • 基金资助:
    现代农业产业技术体系建设专项(CARS-04-PS28)

Effect of Ultrasonic Treatment on Functional Properties of Soy Protein Isolate-Whey Protein Isolate Mixture

CUI Qiang, WANG Lin, ZHOU Guowei, DONG Yangyang, WANG Xibo, JIANG Lianzhou   

  1. (School of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2019-12-15 Published:2019-12-24

摘要: 为了研究超声处理对大豆分离蛋白(soy protein isolate,SPI)-乳清分离蛋白(whey protein isolate,WPI)混合体系乳化性、凝胶性以及结构状态的影响,采用不同超声功率处理混合蛋白体系,分析混合蛋白乳化活性、乳化稳定性、凝胶强度、持水性等功能特性变化,并采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、紫外光谱、扫描电子显微镜研究其结构特征变化。结果表明:SPI-WPI混合体系在超声功率为300 W时乳化活性与乳化稳定性分别达到最大值(76.46 m2/g和22.83 min);紫外光谱发生轻微红移,说明内部基团暴露,蛋白结构发生改变;SPI-WPI混合体系凝胶强度与持水性在超声功率300 W时均达到最大值,分别为1 000.93 g和87.11%,与扫描电子显微镜观察结果一致,混合蛋白凝胶具有致密、规则的三维网状结构。说明超声处理能有效提高SPI-WPI混合蛋白的功能特性。

关键词: 大豆分离蛋白, 乳清分离蛋白, 乳化性, 凝胶性, 超声波

Abstract: The effect of ultrasonic treatment at different powers on emulsifying and gelation properties and structural state of soy protein isolate (SPI)-whey protein isolate (WPI) mixture was investigated. Physicochemical properties such as emulsifying activity, emulsion stability, gel strength, water-holding capacity were studied and structural properties were characterized by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE), ultraviolet (UV) spectroscopy, and scanning electron microscopy. The results showed that the maximum emulsification and emulsifying activities of SPI-WPI mixture of 76.46 m2/g and 22.83 min, respectively were obtained with 300 W ultrasonic treatment. A slight red shift in the UV-Vis absorption spectrum was observed after this treatment, indicating exposure of internal groups outside of protein molecules and protein structure changes. The gel strength and water-holding capacity of SPI-WPI mixture reached maximum values of 1 000.93 g and 87.11% at 300 W, respectively. This was consistent with the results of scanning electron microscopy, which showed that the protein gel had a dense and regular three-dimensional network structure. This study demonstrated that ultrasonic treatment was effective in improving the functional properties of SPI-WPI mixture.

Key words: soy protein isolate, whey protein isolate, emulsification, gel properties, ultrasonic

中图分类号: