大豆分离蛋白与单糖、双糖、多糖共价复合物的冻融特性及结构表征

doi:10.7506/spkx1002-6630-20190310-112

食品科学 ›› 2020, Vol. 41 ›› Issue (12): 28-35.doi: 10.7506/spkx1002-6630-20190310-112

大豆分离蛋白与单糖、双糖、多糖共价复合物的冻融特性及结构表征

王玉莹，张安琪，周国卫，王琳，王喜波

（东北农业大学食品学院，黑龙江哈尔滨 150030）

出版日期:2020-06-25 发布日期:2020-06-22
基金资助:
国家大豆产业技术体系项目（CARS-04-PS28）

Freeze-Thaw Properties and Structural Characterization of Covalent Complexes of Soy Protein Isolate with Monosaccharides, Disaccharides and Polysaccharides

WANG Yuying, ZHANG Anqi, ZHOU Guowei, WANG Lin, WANG Xibo

(College of Food Science, Northeast Agricultural University, Harbin 150030, China)

Online:2020-06-25 Published:2020-06-22

摘要/Abstract

摘要： 研究糖种类对大豆分离蛋白（soybean protein isolate，SPI）-糖共价复合物冻融特性的影响，以改性产物的乳化性质和乳析指数为指标，研究SPI与葡萄糖（glucose，G）、麦芽糖（maltose，M）和葡聚糖（dextran，D）共价复合产物冻融特性的变化，并分析改性产物的出油率、接枝度、傅里叶变换红外光谱、荧光光谱变化情况。结果表明，在反应温度80 ℃、反应时间3 h、蛋白质量分数4%、SPI与M质量比4∶1的条件下，SPI-麦芽糖共价复合物（SPI-M）的乳化活性和乳化稳定性分别是对照样品的1.41 倍和1.29 倍，经过3 次冻融循环后，乳析指数分别降低了29.68%、28.3%、29.57%，出油率分别降低了4.8%、16.8%、22.6%，SPI-M的冻融稳定性显著提高，且SPI-M的乳化性和冻融稳定性均好于SPI-葡萄糖共价复合物（SPI-G）和SPI-葡聚糖共价复合物（SPI-D）。接枝度分析表明SPI-M的接枝度明显高于SPI-G和SPI-D的接枝度；傅里叶变换红外光谱分析表明糖分子以共价键的形式接入到SPI分子中；荧光分析表明蛋白结构发生改变。

关键词: 大豆分离蛋白, 乳化性, 乳析指数, 冻融循环, 冻融稳定性

Abstract: In order to study the effect of sugar type on the freeze-thaw properties of soy protein isolate (SPI)-sugar covalent complex, this experiment examined and compared the emulsifying properties, creaming index, oiling off, degree of grafting, Fourier transform infrared (FTIR) spectra and fluorescence spectra of SPI complexes with glucose (G), maltose (M) and dextran (D). The results showed that under the conditions of reaction temperature 80 ℃, reaction time 3 h, protein concentration 4%, and SPI-to-M ratio 4:1, SPI-M complex was obtained whose emulsifying activity and emulsion stability were 1.41 and 1.29 times as high as those of the control sample, respectively. After one, two and three freeze-thaw cycles, the creaming index decreased by 29.68%, 28.3%, and 29.57%, respectively, and the oiling off decreased by 4.8%, 16.8%, and 22.6%, respectively. The freeze-thaw stability of SPI-M was significantly improved relative to the control group, and its emulsifying activity and freeze-thaw stability were better than those of SPI-G and SPI-D. The grafting degree of SPI-M was significantly higher than that of SPI-G and SPI-D. FTIR spectroscopy indicated that the sugar molecules were inserted into the SPI molecule through covalent bonds. Fluorescence analysis indicated that the protein structure changed.

Key words: soy protein isolate, emulsifying properties, creaming index, freeze-thaw cycles, freeze-thaw stability

中图分类号:

TS214.2

王玉莹，张安琪，周国卫，王琳，王喜波. 大豆分离蛋白与单糖、双糖、多糖共价复合物的冻融特性及结构表征[J]. 食品科学, 2020, 41(12): 28-35.

WANG Yuying, ZHANG Anqi, ZHOU Guowei, WANG Lin, WANG Xibo. Freeze-Thaw Properties and Structural Characterization of Covalent Complexes of Soy Protein Isolate with Monosaccharides, Disaccharides and Polysaccharides[J]. FOOD SCIENCE, 2020, 41(12): 28-35.

[1]	吴昱春，陈小草，张琦，丁玉庭，周绪霞. Pickering乳液稳定机理及其在食品中的应用研究进展[J]. 食品科学, 2021, 42(7): 275-282.
[2]	闫世长，徐静雯，武利春，孙禹凡，齐宝坤，李杨. 超声复合碱处理对大豆分离蛋白乳化性影响及其对表没食子儿茶素没食子酸酯保护作用[J]. 食品科学, 2021, 42(7): 134-141.
[3]	蓝蔚青，孙雨晴，肖蕾，梅俊，谢晶. 冻融循环对大目金枪鱼质构与蛋白质特性变化的影响[J]. 食品科学, 2021, 42(7): 240-246.
[4]	刘忠博，耿升，蒋兆景，杨伟，刘本国. 基于环糊精的食品级Pickering乳液构建[J]. 食品科学, 2021, 42(6): 24-30.
[5]	杨玲玲，蒋艳，涂勇刚，毕雅雯，刘晶，杨严俊，徐明生. 复合卵白蛋白-大豆分离蛋白对肉糜凝胶特性和微观结构的影响[J]. 食品科学, 2021, 42(18): 22-27.
[6]	王佳蓉，丁阳月，姜云庆，董和亮，王秋野，程建军. 酶法修饰对大豆分离蛋白凝胶性质影响的研究进展[J]. 食品科学, 2021, 42(15): 329-336.
[7]	付仁豪，汪春玲，陈政，林向东，冯爱国. 基于罗非鱼肌肉微结构分形维数表征的冻融过程品质变化分析[J]. 食品科学, 2021, 42(15): 19-26.
[8]	刘佩，陈澄，秦新光，张海枝，胡中泽，吴琼，姚人勇，王学东，刘刚. 乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性[J]. 食品科学, 2021, 42(12): 24-30.
[9]	赵思明，江连洲，王冬梅，隋晓楠，周麟依，范志军. EGCG对大豆蛋白结构的调控机理[J]. 食品科学, 2021, 42(12): 67-75.
[10]	白银，高悦，王中江，江中洋，孟凡迪，江连洲. 射流空化对大豆分离蛋白的理化性质及结构的影响[J]. 食品科学, 2020, 41(7): 110-116.
[11]	李倩如，熊瑶，林嘉诺，叶倩，缪松，张龙涛，郑宝东. 酸化速率对大豆蛋白凝胶结构的调控[J]. 食品科学, 2020, 41(6): 31-35.
[12]	钟明明，廖一，齐宝坤，方琳，孙禹凡，谢凤英，李杨,. 超声改性大豆亲脂蛋白-羟丙基甲基纤维素乳液的冻融稳定性[J]. 食品科学, 2020, 41(5): 73-79.
[13]	吴海涛. 微射流对野生黑豆蛋白结构及功能性的影响[J]. 食品科学, 2020, 41(5): 87-92.
[14]	杜菲菲，吴长玲，方艾虎，张莉，李震，杨宗韫，周楠，李鹏鹏，李典昭，王鹏. 不同种类肉肌浆蛋白的油-水界面性质[J]. 食品科学, 2020, 41(4): 15-22.
[15]	贾子璇，冉安琪，刘季善，李杨，王中江，江连洲. 工业改性对大豆蛋白结构及大豆蛋白-肌原纤维蛋白复合凝胶的影响[J]. 食品科学, 2020, 41(4): 67-73.

大豆分离蛋白与单糖、双糖、多糖共价复合物的冻融特性及结构表征

Freeze-Thaw Properties and Structural Characterization of Covalent Complexes of Soy Protein Isolate with Monosaccharides, Disaccharides and Polysaccharides

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价