大豆蛋白纳米纤维对铁纳米颗粒的稳态化作用

doi:10.7506/spkx1002-6630-20211013-132

摘要/Abstract

摘要： 为明确大豆蛋白纳米纤维的结构形成和扩宽铁强化剂的食品工业应用，以大豆分离蛋白（soy protein isolate，SPI）为原料，通过5 h的酸热处理制备纳米纤维（soy protein isolate fibrils，Fib SPI），系统研究纤维形成前后蛋白结构的变化，并进一步制备铁纳米颗粒（iron nanoparticles，Fe NPs），探究Fib SPI对铁的稳态化作用。研究结果表明：在酸热处理过程中，SPI产生大量的β-折叠结构，其与硫磺素T结合，显示出增强的荧光强度；此外，7S组分先发生降解，利于纤维成核形成，随后11S逐渐被水解，促进纤维生长；同时水解产生大量的小肽组分，提高了产物的还原力。研究进一步利用Fib SPI递送铁纳米颗粒（Fe NPs），发现与原始SPI相比，铁纳米颗粒可在Fib SPI原位形成胶体稳定的铁-大豆蛋白纳米纤维复合物（Fe FibSPI），并以Fe（II）形式存在，其对乳液体系色泽及稳定性的影响较硫酸亚铁或氯化铁小。该研究可为构建新型植物基铁强化剂递送体系提供理论和方法指导。

关键词: 大豆分离蛋白；纳米纤维；铁纳米颗粒；纳米复合物；稳态化

Abstract: To clarify the formation mechanism of soybean protein nanofibrils and broaden the industrial application of iron fortifiers, nanofibrils were prepared by heating soy protein isolate (SPI) for five hours under acidic conditions in the present study. Changes in protein structure before and after fibrillation were systematically investigated. Furthermore, iron nanoparticles (Fe NPs) were prepared and the stabilizing effect of SPI nanofibrils on them was evaluated. The results showed that during the formation of SPI nanofibrils, a considerable amount of β-sheet structure was produced and combined with thioflavin T, increasing the fluorescence intensity. In addition, the degradation of 7S fraction was observed at the early stage, being conducive to the formation of fibril nucleation, and then 11S was gradually hydrolyzed, promoting fibril growth. Meanwhile, a large number of small peptides were produced, improving the reducing power of the hydrolysate. SPI nanofibrils were used to deliver Fe NPs. It was found that Fe NPs and SPI nanofibrils could form in situ a complex with good colloid stability, existing as Fe (II) and having less influence on the color and stability of emulsions compared with ferrous sulfate and ferric chloride. The results of the present study should guide the construction of a new plant-based iron delivery system.

Key words: soy protein isolate; nanofibrils; iron nanoparticles; nanocomposite; stabilization

中图分类号:

TS201.2

刁聪聪，詹宏栋，孙晓宇，赵谋明，周非白. 大豆蛋白纳米纤维对铁纳米颗粒的稳态化作用[J]. 食品科学, 2022, 43(14): 1-7.

DIAO Congcong, ZHAN Hongdong, SUN Xiaoyu, ZHAO Mouming, ZHOU Feibai. Stabilization of Iron Nanoparticles by Soy Protein Isolate Nanofibrils[J]. FOOD SCIENCE, 2022, 43(14): 1-7.

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大豆蛋白纳米纤维对铁纳米颗粒的稳态化作用

Stabilization of Iron Nanoparticles by Soy Protein Isolate Nanofibrils

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