大豆分离蛋白(soybean protein isolated,SPI)因其功能和营养价值被认为是一种广泛应用于食品工业的植物蛋白.然而,天然蛋白的功能有限,可对SPI的结构进行改性,以作为活性物质的优良载体.本研究利用Maillard反应,用葡萄糖(glucose,Glu)和SPI制备了糖基化大豆分离蛋白(GSPI).使用SPI和GSPI负载茶多酚(tea polyphenols,TP),得到负载TP的SPI纳米复合物(S-T)和负载TP的糖基化大豆分离蛋白纳米复合物(GS-T).探讨了Glu对GSPI的影响,并进一步探讨了TP与SPI和GSPI的相互作用.相比于S-T,GS-T平均粒径更小,稳定性较好,且表现出良好的抗氧化活性.分子间相互作用结果显示,GS-T可能是通过疏水相互作用形成的,且可能增加蛋白的溶解性.总之,GSPI有希望成为功能食品、饮料和医药产品中TP类物质的一种新型有效的载体材料.
Preparation of SPI-based Tea Polyphenol Nanocomposites and Their Intermolecular Interactions
Soybean protein isolate(SPI)is considered to be a plant protein widely used in the food industry due to its function and nutritional value.However,the functionality of native proteins is limited,and the structure of SPI can be modified to serve as an excellent carrier for active substances.In this study,glycosylated soybean protein isolate(GSPI)was prepared with glucose(Glu)and SPI using the Maillard reaction.SPI and GSPI-loaded tea polyphenols(TP)were used to obtain TP-loaded SPI nanocomposites(S-T)and TP-loaded glycosylated soybean protein isolate nanocomplexes(GS-T).The effect of Glu on GSPI was discussed,and the interaction of TP with SPI and GSPI was further explored.Compared with S-T,GS-T had a smaller average particle size,better stability,and good antioxidant activity.The results of intermolecular interactions suggested that GS-T might be formed through hydrophobic interactions,and increase the solubility of proteins.These results suggested that GSPI had the potential to be a new and effective delivery material for TP-like substances in functional foods,beverages and pharmaceutical products.
Soybean protein isolatedtea polyphenolsglycosylationnanocomposite
国家科技期刊平台
NSTL
万方数据
