食品科学 ›› 2020, Vol. 41 ›› Issue (7): 110-116.doi: 10.7506/spkx1002-6630-20190304-028

• 食品工程 • 上一篇    下一篇

射流空化对大豆分离蛋白的理化性质及结构的影响

白银,高悦,王中江,江中洋,孟凡迪,江连洲   

  1. (1.东北农业大学食品学院,黑龙江 哈尔滨 150030;2.黑龙江省政务大数据中心,黑龙江 哈尔滨 150028)
  • 出版日期:2020-04-15 发布日期:2020-04-20
  • 基金资助:
    黑龙江省应用技术研究与开发技术重大项目(GA17B002);中国博士后科学基金面上资助项目(2018M641798); 黑龙江省普通本科高等学校青年创新人才培养计划项目(NYPYSCT-2018163); 大豆生物教育部重点实验室项目(31671897);黑龙江省自然科学基金项目(C2018024)

Effect of Jet Cavitation on Physicochemical Properties and Structure of Soy Protein Isolate

BAI Yin, GAO Yue, WANG Zhongjiang, JIANG Zhongyang, MENG Fandi, JIANG Lianzhou   

  1. (1. School of Food Science, Northeast Agricultural University, Harbin 150030, China;2. Heilongjiang Government Big Data Center, Harbin 150028, China)
  • Online:2020-04-15 Published:2020-04-20

摘要: 本实验通过傅里叶变换红外光谱、荧光光谱、Lowry法、ANS荧光探针等方法,研究不同射流空化处理时间(2、4、6、8、10 min)对大豆分离蛋白的结构及理化性质的影响,明确射流空化对大豆分离蛋白分子结构的作用机制。结果表明:随射流空化时间的延长,大豆分离蛋白的二级结构发生变化,β-折叠结构逐渐转变为α-螺旋结构,其色氨酸残基所处微环境极性增强。射流空化处理后大豆分离蛋白溶解性、乳化性、持油性以及表面疏水性随射流空化时间延长均显著提高(P<0.05),而浊度和持水性因过处理效应逐渐下降。因此,射流空化技术能有效改善大豆分离蛋白理化及结构特性,可为大豆蛋白改性提供一个新的方法,有利于工业应用。

关键词: 射流空化, 大豆分离蛋白, 理化性质, 结构性质

Abstract: In this paper, the effects of different durations of jet cavitation treatment (2, 4, 6, 8 and 10 min) on the structure and physicochemical properties of soy protein isolate (SPI) was studied by Fourier transform infrared spectroscopy, fluorescence spectroscopy, the Lowry method, and the fluorescent probe 8-anilino-1-naphthalene sulfonate, and the underlying molecular mechanism was determined. The results showed that the secondary structure of SPI changed with the prolongation of jet cavitation time, and the β-sheet structure gradually transformed to α-helix, and the polarity of the microenvironment of tryptophan residues increased. The solubility, emulsifying capacity, oil-holding capacity and surface hydrophobicity were significantly increased with jet cavitation time (P < 0.05), while turbidity and water-holding capacity decreased gradually due to the over-treatment effect. Therefore, jet cavitation technology can effectively improve the physicochemical properties of SPI, and provide a new research direction for protein modification, which is beneficial to industrial utilization.

Key words: jet cavitation, soy protein isolate, physicochemical properties, structural properties

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