食品科学 ›› 2019, Vol. 40 ›› Issue (15): 135-141.doi: 10.7506/spkx1002-6630-20180821-228

• 食品工程 • 上一篇    下一篇

单孔孔板水力空化对大豆球蛋白理化性质的影响

王 芳,杨 锋,任仙娥,黄永春,黄承都,刘纯友,张昆明,阎柳娟   

  1. 广西科技大学生物与化学工程学院,广西糖资源绿色加工重点实验室,广西高校糖资源加工重点实验室,广西 柳州 545006
  • 出版日期:2019-08-15 发布日期:2019-08-26
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660473;21466006);广西自然科学基金项目(2016GXNSFAA380105);广西高校中青年教师基础能力提升项目(KY2016YB257)

Effect of Hydrodynamic Cavitation in Single-Hole Orifice Plate on Physicochemical Properties of Soybean Globulin

WANG Fang, YANG Feng, REN Xian’e, HUANG Yongchun, HUANG Chengdu, LIU Chunyou, ZHANG Kunming, YAN Liujuan   

  1. Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China
  • Online:2019-08-15 Published:2019-08-26

摘要: 本研究利用单孔孔板水力空化处理大豆球蛋白,通过比较处理前后大豆球蛋白的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)图、粒径分布、Zeta电位、内源荧光光谱、表面疏水性及巯基含量等的变化,研究单孔孔板水力空化对大豆球蛋白理化性质的影响。结果表明:经单孔孔板水力空化处理30 min后,大豆球蛋白的分子质量分布未发生改变,平均粒径从(335.67±3.43)nm减小至(234.73±4.32)nm,Zeta电位绝对值从(24.47±0.51)mV增加至(31.30±2.74)mV,内源荧光光谱最大吸收峰红移,表面疏水性从1 970.67±35.00增加至2 373.67±75.57,暴露巯基含量从(5.11±0.35)μmol/g降低至(3.76±0.16)μmol/g,总巯基含量从(7.31±0.27)μmol/g降低至(5.35±0.28)μmol/g。由此可见,单孔孔板水力空化可改变大豆球蛋白的高级结构,从而使其理化性质发生变化。该研究可为水力空化技术应用于蛋白质的改性提供一定的理论依据。

关键词: 单孔孔板水力空化, 大豆球蛋白, 理化性质

Abstract: In this study, soybean globulin was treated with hydrodynamic cavitation in a single-hole orifice plate. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) pattern, particle size, zeta potential, intrinsic fluorescence spectrum, surface hydrophobicity, and sulfhydryl content of soybean globulin were determined to evaluate the impact of hydrodynamic cavitation on physicochemical properties of soybean globulin. After treatment for 30 min, no change in the molecular mass was observed by SDS-PAGE. On the other hand, the average particle size was decreased from (335.67 ± 3.43) to (234.73 ± 4.32) nm. The zeta potential was increased from (24.47 ± 0.51) to (31.30 ± 2.74) mV. The fluorescence emission maximum showed a red shift, and surface hydrophobicity was increased from (1 970.67 ± 35.00) to (2 373.67 ± 75.57). The exposed sulfhydryl content was decreased from (5.11 ± 0.35) to (3.76 ± 0.16) μmol/g, and the total sulfhydryl content was decreased from (7.31 ± 0.27) to (5.35 ± 0.28) μmol/g. Therefore, hydrodynamic cavitation in single-hole orifice plate altered the spatial structure of soybean and consequently its physicochemical properties. This study provides a theoretical basis for the application of hydrodynamic cavitation in the modification of protein.

Key words: hydrodynamic cavitation in single-hole orifice plate, soybean globulin, physicochemical properties

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