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

doi:10.7506/spkx1002-6630-20200319-288

食品科学 ›› 2021, Vol. 42 ›› Issue (7): 134-141.doi: 10.7506/spkx1002-6630-20200319-288

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

闫世长，徐静雯，武利春，孙禹凡，齐宝坤，李杨

（1.东北农业大学食品学院，黑龙江哈尔滨 150030；2.哈尔滨市食品产业研究院，黑龙江哈尔滨 150000；3.国家大豆工程技术研究中心，黑龙江哈尔滨 150000）

出版日期:2021-04-15 发布日期:2021-05-17
基金资助:
黑龙江省自然科学基金杰出青年基金项目（JC2018009）；黑龙江省自然科学基金联合引导项目（LH2019C032）

Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate

YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang

(1. School of Food Science, Northeast Agricultural University, Harbin 150030, China; 2. Harbin Food Industry Research Institute, Harbin 150000, China; 3. National Soybean Engineering Technology Research Center, Harbin 150000, China)

Online:2021-04-15 Published:2021-05-17

摘要/Abstract

摘要： 为了改善大豆分离蛋白（soybean protein isolate，SPI）的乳化性以及防止表没食子儿茶素没食子酸酯（(?)-epigallocatechin gallate，EGCG）的氧化降解，本研究采用超声处理、碱处理、超声复合碱处理对SPI进行改性，通过傅里叶变换红外光谱、荧光光谱、荧光猝灭分析以及巯基含量、表面疏水性、乳化性、EGCG稳定性测定探究不同处理对SPI结构和乳化性的影响及其与EGCG的相互作用。结果表明，超声及碱处理均导致蛋白二级结构中α-螺旋相对含量显著降低（P＜0.05），无规卷曲相对含量显著增加（P＜0.05），其中，超声复合碱处理相比对照组使蛋白的α-螺旋相对含量降低13.23%，无规卷曲相对含量增加8.44%，使蛋白结构解折叠，从而促进更多的疏水性基团暴露。超声及碱处理均显著提高了SPI的表面疏水性、巯基含量、乳化活性和乳化稳定性（P＜0.05），其中，超声复合碱处理提升效果最强。荧光猝灭分析结果显示，经处理的SPI对EGCG具有更强的结合力，从而能够防止EGCG的降解。经处理的SPI均可以保护EGCG，减轻其氧化，其中超声复合碱处理的保护效果最优。综上，超声复合碱处理可以改善大豆分离蛋白的乳化性，使其具备作为功能性物质保护载体的潜力。

关键词: 大豆分离蛋白；表没食子儿茶素没食子酸酯；超声处理；碱处理；乳化特性

Abstract: In order to improve the emulsifying properties of soybean protein isolate (SPI) and prevent oxidative degradation of (?)-epigallocatechin gallate (EGCG), the effect of individual and combined alkali and ultrasonic treatments on the structural and emulsifying properties of SPI and its interaction with EGCG was investigated. Fourier transform infrared spectroscopy and fluorescence spectroscopy showed that both individual treatments could promote the unfolding of protein structure, decrease the α-helix relative content in the secondary structure of the protein (P < 0.05) and increase the random coil relative content (P < 0.05). Compared with the control group, the combined treatment group showed a decrease in the α-helix relative content of 13.23% and an increase in the random coil relative content of 8.44%, resulting in the exposure of more hydrophobic amino acid residues. Both alkali and ultrasonic treatments significantly increased the surface hydrophobicity, sulfhydryl content, emulsifying activity and emulsion stability of SPI (P < 0.05), and a better effect was observed when they were combined. Fluorescence quenching analysis revealed that the treated SPI had a stronger binding affinity to EGCG, blocking the degradation of EGCG. Besides, the treated SPI could protect EGCG from being oxidized with the combined treatment being more effective than either treatment alone. Together, this study confirmed that a combination of ultrasonic and alkali treatment can improve the emulsifying properties of SPI, making it a potential protective carrier for functional substances.

Key words: soybean protein isolate; (?)-epigallocatechin gallate; ultrasound treatment; alkali treatment; emulsifying properties

中图分类号:

TS214.2

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.

YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang. Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate[J]. FOOD SCIENCE, 2021, 42(7): 134-141.

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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

Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate

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