外源蛋白对大豆油脂体稳定性的影响

doi:10.7506/spkx1002-6630-20220207-017

摘要/Abstract

摘要： 通过水提法辅助去离子水洗涤或碱液洗涤，从大豆中分别提取得到富含外源蛋白的粗油脂体（crude oil bodies，COB）和几乎不含外源蛋白的纯油脂体（purified oil bodies，POB），考察不同环境因素（pH值、Na＋浓度和热处理温度）对COB和POB稳定性的影响，以及油脂体的流变学特性。结果表明：大豆POB中蛋白主要成分为油体蛋白，而COB中除油体蛋白外还含有大量外源蛋白，主要包括大豆球蛋白和β-伴大豆球蛋白。相比于POB（平均粒径（475.06±4.49）nm和Zeta电位（－14.00±1.86）mV），外源蛋白的存在导致COB具有较高的平均粒径（（552.93±9.40）nm）和较低的Zeta电位（（－35.03±0.60）mV）。大豆COB中蛋白等电点在pH 4.5左右，此pH值也接近大豆球蛋白和β-伴大豆球蛋白等电点，而大豆POB中蛋白等电点位于pH 5.5左右。在不同pH值和Na＋浓度下，大豆POB较COB具有更好的稳定性，这可能是由于大豆COB中外源蛋白的存在使其更易受环境影响而产生静电和疏水作用的改变，从而降低其稳定性，而不同热处理温度对大豆COB和POB稳定性影响不大。此外，大豆COB和POB均具有剪切稀化特性，但COB的黏度高于POB，这进一步证明了外源蛋白的存在对大豆油脂体加工性能的影响，为不同油脂体的产品研发提供思路。

关键词: 大豆；外源蛋白；粗油脂体；纯油脂体；稳定性

Abstract: Crude oil bodies (COB) rich in exogenous proteins and purified oil bodies (POB) practically free from exogenous proteins were extracted from soybean by aqueous extraction followed by deionized water washing and alkaline washing, respectively. The physicochemical and rheological properties of COB and POB were analyzed and the effects of different environmental factors (pH, Na+ concentration and temperature) on the stability of COB and POB were determined. The results showed that the main protein components in soybean POB were oleosins, while COB contained a large number of exogenous proteins deside oleosins, mainly including glycinin and β-conglycinin. Compared with POB (whose average particle size and zeta-potential were (475.06 ± 4.49) nm, and (–14.00 ± 1.86) mV, respectively), the presence of exogenous proteins resulted in larger average particle size ((552.93 ± 9.40) nm) and lower zeta potential ((–35.03 ± 0.60) mV) of COB. The isoelectric point of COB was around pH 4.5, which was close to that of glycinin and β-conglycinin, while the isoelectric point of POB was around pH 5.5. At different pH and Na+ concentrations, POB exhibited better stability than COB, which might be due to the fact that the presence of exogenous proteins in COB makes it susceptible to the environment, causing changes in electrostatic and hydrophobic interactions and thus leading to its poor stability. However, thermal treatment had little effect on the stability of COB and POB. In addition, both COB and POB had shear thinning properties, but the viscosity of COB was higher than that of POB, which further proves the influence of the presence of exogenous proteins on the processing properties of soybean oil bodies, and provides an idea for the development of different oil body-based products.

Key words: soybean; exogenous proteins; crude oil bodies; purified oil bodies; stability

中图分类号:

TS261.4

刘子豪，梅雅欣，彭郁，傅娆，秦琛强，倪元颖，温馨. 外源蛋白对大豆油脂体稳定性的影响[J]. 食品科学, 2022, 43(22): 1-9.

LIU Zihao, MEI Yaxin, PENG Yu, FU Rao, QIN Chenqiang, NI Yuanying, WEN Xin. Effect of Exogenous Proteins on Soybean Oil Body Stability[J]. FOOD SCIENCE, 2022, 43(22): 1-9.

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外源蛋白对大豆油脂体稳定性的影响

Effect of Exogenous Proteins on Soybean Oil Body Stability

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