酸性调控对大豆分离蛋白纤维功能性质的影响
Influence of Acidity Regulation on Functional Properties of Soybean Isolate Protein Fiber
高喧翔 1梅馨澜 1朱泽丹 1陈鸿杰 1樊继开 1杨素华 1刘玲玲 1班兆军1
作者信息
- 1. 浙江科技学院生物与化学工程学院;浙江省农产品化学与生物加工技术重点实验室;浙江省农业生物资源生化制造协同创新中心,杭州310023
- 折叠
摘要
近年来,蛋白淀粉样纤维因其独特的材料学特性,在结构化和功能化食品领域引起广泛的关注.然而人们对蛋白纤维基材料的功能特性及相关调控机理还不甚了解.本文研究了不同酸诱导剂对大豆分离蛋白(SPI)自组装纤维的结构、乳化特性、凝胶特性及成膜性质的影响.结果表明,经盐酸或醋酸诱导均能形成纤维化蛋白,蛋白质的二级结构则由α-螺旋转变为β-折叠结构.相较于盐酸诱导的短而硬的蛋白纤维(H-SPI),醋酸诱导的蛋白纤维(C-SPI)形状更加柔顺且规则.除此之外,C-SPI拥有更大的粒径、更高的凝胶硬度、更优的乳化稳定性和成膜性.因此,通过选择适宜的酸诱导剂种类能够改善蛋白纤维的理化和功能性质.
Abstract
Due to distinctive material characteristics,protein amyloid fibrils have recently received a lot of atten-tion in the field of structured and functionalized foods.However,little is known about the functional traits and associ-ated regulation processes of materials made of protein fibers.In this paper,how the structure,emulsification,gela-tion,and film-forming capabilities of soybean isolated protein self-assembled fibers were affected by acid inducers was examined.The outcomes demonstrated that either hydrochloric acid or acetic acid could cause the formation of protein fibrils at high temperature circumstances,and circular dichroism demonstrated that the protein secondary structure changed from α-helical to β-folded structure.The acetate induced protein fibrils were more pliable and regular in shape compared to the short and stiff protein fibrils induced by hydrochloric acid.In addition,the acetic acid-induced protein fibrils had larger particle size,higher gel hardness,better emulsion stability and film formation properties.Therefore,the physicochemical and functional properties of the protein fibers could be improved by selec-ting the appropriate acid inducer species.
关键词
大豆分离蛋白/淀粉样纤维/盐酸/醋酸/理化性质Key words
soybean protein isolate/amyloid fibrils/hydrochloric acid/acetic acid/physicochemical properties引用本文复制引用
基金项目
国家自然科学基金面上项目(32172268)
浙江省重点研发计划项目(2022C04039)
农业农村部农产品贮藏保鲜重点实验室开放基金项目(Kf202208)
浙江科技学院科研成果奖培育项目-重点项目(2021JLZD006)
出版年
2024
NETL
NSTL
万方数据