食品科学 ›› 2023, Vol. 44 ›› Issue (16): 152-158.doi: 10.7506/spkx1002-6630-20221206-061

• 食品化学 • 上一篇    下一篇

酸性偏移结合热诱导对大豆分离蛋白微凝胶结构及其特性的影响

杨平，徐彩红，徐昕，王丽娟，朱旺，李佳美，孟宪军，许青   

  1. （1.沈阳师范大学学前与初等教育学院，辽宁 沈阳 110034；2.沈阳师范大学粮食学院，辽宁 沈阳 110034；3.沈阳师范大学实验技术中心，辽宁 沈阳 110034；4.沈阳农业大学食品学院，辽宁 沈阳 110866）
  • 出版日期:2023-08-25 发布日期:2023-09-01
  • 基金资助:
    辽宁省科技厅农业攻关及产业化项目（2020JH2/10200041）；国家自然科学基金面上项目（32172246）

Effect of Extreme Acid Combined with Heat Induction on Structure and Properties of Soybean Protein Isolate Microgel

YANG Ping, XU Caihong, XU Xin, WANG Lijuan, ZHU Wang, LI Jiamei, MENG Xianjun, XU Qing   

  1. (1. College of Freschool and Primary Education, Shenyang Normal University, Shenyang 110034, China;2. College of Grain, Shenyang Normal University, Shenyang 110034, China; 3. Experimental Technology Center, Shenyang Normal University, Shenyang 110034, China; 4. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
  • Online:2023-08-25 Published:2023-09-01

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摘要： 以大豆分离蛋白为原料，通过酸性偏移结合热诱导对其进行大豆分离蛋白微凝胶（soy protein isolate microgel，SPIM）化改性，利用荧光光谱、红外色谱、原子力学显微镜等探究蛋白质的结构变化、分子间相互作用、凝胶的微观形态、凝胶特性，考察热诱导温度（25、45、55、65、75、85 ℃）对SPIM结构和特性的影响。结果表明：SPIM形成过程中二级结构β-折叠相对含量增多，静电相互作用、疏水相互作用、氢键作用参与了微凝胶的自组装；随着热诱导温度的升高，SPIM表面疏水性指数先增加后减小，热稳定性逐渐增强。与单独酸性偏移相比，酸性偏移结合75 ℃热诱导形成的微凝胶比表面积显著增大（P＜0.05），乳化活性、乳化稳定性和持水性显著升高（P＜0.05）。酸性偏移结合热诱导是一种有效调控蛋白质微凝胶结构和特性的方法，通过精准控温可以提升微凝胶的质量。

关键词: 大豆分离蛋白；酸性偏移；热诱导；微凝胶；凝胶特性

Abstract: Soybean protein isolate microgel (SPIM) was prepare by extreme acid combined with heat induction. The structural changes and molecular interactions of the protein, and the microstructure and gel properties of the microgel were explored by fluorescence spectroscopy, infrared spectroscopy, and atomic force microscopy, and the effects of different heat induction temperatures (25, 45, 55, 65, 75 and 85 ℃) on the structure and properties of the microgel were evaluated. The results showed that the relative content of β-sheet increased during the formation of SPIM, and electrostatic interaction, hydrophobic interaction and hydrogen bonding were involved in the self-assembly of microgels. In addition, with increasing temperature, the surface hydrophobicity index of SPIM increased first and then decreased, and that the thermal stability gradually increased. Compared with extreme acid, the specific surface area, emulsifying activity, emulsion stability and water-holding capacity of the microgel formed by extreme acid combined with heat induction at 75 ℃ were significantly increased (P < 0.05). Overall, extreme acid combined with heat induction is an effective method to regulate the structure and properties of protein microgels, and the quality of microgels can be improved by precise temperature control.

Key words: soy protein isolate; extreme acid; heat induction; microgel; gel properties

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