低压均质处理对大豆分离蛋白凝胶特性的影响
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摘要
通过测定凝胶的持水性、黏性、巯基含量,运用扫描电子显微镜、质构测定等方法分析探讨了低压均质处理(0～40 MPa)对大豆分离蛋白(Soy protein isolate)凝胶特性和结构的影响。结果表明,随着均质压力的增大,大豆分离蛋白内部疏水基团暴露,分子结构逐渐展开,当均质压力达到20 MPa时,疏水相互作用促进了凝胶网状结构的形成,有效提高了凝胶的弹性、回复性、黏性。扫描电子显微镜结果表明,当均质压力达到20 MPa时,凝胶结构规律,致密有序;当压力进一步增大时,产生的不溶性聚集体破坏了凝胶的网状结构,产生不均匀的空穴,立体感差。
The effects of low pressure homogenization treatment on the gel properties and structure of soybean protein isolate(soy protein isolation) were studied by means of measuring the water holding, viscosity and thiol content, using scanning electron microscope(SEM) and texture measurement. The results showed that with the increase of homogenization pressure, the hydrophobic group of soybean protein isolate was exposed, and the molecular structure was gradually expanded. When the homogenization pressure reached 20 MPa, the hydrophobic interaction promoted the formation of gel network structure. It could effectively improve the elasticity, recoverability and viscosity of the gel. The results of scanning electron microscope showed when the homogenization pressure reaches 20 MPa, the gel structure is regular, compact and ordered. When the pressure increases further, the insoluble aggregates destroy the network structure of the gel, resulting in uneven holes and poor stereo sensitivity.
The effects of low pressure homogenization treatment on the gel properties and structure of soybean protein isolate(soy protein isolation) were studied by means of measuring the water holding, viscosity and thiol content, using scanning electron microscope(SEM) and texture measurement. The results showed that with the increase of homogenization pressure, the hydrophobic group of soybean protein isolate was exposed, and the molecular structure was gradually expanded. When the homogenization pressure reached 20 MPa, the hydrophobic interaction promoted the formation of gel network structure. It could effectively improve the elasticity, recoverability and viscosity of the gel. The results of scanning electron microscope showed when the homogenization pressure reaches 20 MPa, the gel structure is regular, compact and ordered. When the pressure increases further, the insoluble aggregates destroy the network structure of the gel, resulting in uneven holes and poor stereo sensitivity.
引文
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[19]ZHANG Y,JIANG F,LIU Q,et al.The changes of emulsify properties of soybean protein isolate induced by ultra high pressure homogenization[J].Food Research&Development,2017,83(4):167-172.
[20]XU J,MUKHERJEE D,CHANG S K C.Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization[J].Food Chemistry,2017(27):240-247.
[21]ZHANG Y,JIANG F,LIU Q,et al.The changes of emulsify properties of soybean protein isolate induced by ultra high pressure homogenization[J].Food Research&Development,2017(2):1-8.
[22]WANG X,HE Z,ZENG M,et al.Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4[J].Food Chemistry,2016,221:130-138.
[23]TAY S L,XU G Q,PERERA C O.Aggregation profile of 11S,7S and 2S coagulated with GDL[J].Food Chemistry,2005,91(3):457-462.
[24]LAIHO S,WILLIAMS R P W,POELMAN A,et al.Effect of whey protein phase volume on the tribology,rheology and sensory properties of fat-free stirred yoghurts[J].Food Hydrocolloids,2017,67:166-177.
[25]YAN Y,WANG K,WANG Z,et al.Fabrication of homogeneous and enhanced soybean protein isolate-based composite films via incorporating TEMPO oxidized nano-fibrillated cellulose stablized nano-ZnO hybrid[J].Cellulose,2017,24(11):4807-4819.
[2]江连洲.食用蛋白质柔性化加工技术概述[J].中国食品学报,2015,15(8):1-9.
[3]涂宗财,汪菁琴,阮榕生,等.动态超高压微射流均质对大豆分离蛋白起泡性、凝胶性的影响[J].食品科学,2006,27(10):168-170.
[4]BADER S,BEZ J,EISNER P.Can protein functionalities be enhanced by high-pressure homogenization?-A study on functional properties of lupin proteins[J].Procedia Food Science,2011,1(1):1359-1366.
[5]WANG X S,TANG C H,LI B S,et al.Effects of high-pressure treatment on some physicochemical and functional properties of soy protein isolates[J].Food Hydrocolloids,2008,22(4):560-567.
[6]唐晓婷,孔保华,刘骞,等.高压均质处理淀粉及大豆分离蛋白凝胶性质研究[J].中国食品学报,2016,16(9):68-76.
[7]LIU G,XIONG Y L,BUTTERFIELD D A.Chemical,physical,and gel-forming properties of oxidized myofibrils and whey-and soy-protein isolates[J].Journal of Food Science,2000,65(5):811-818.
[8]唐传核,姜燕,杨晓泉,等.超声处理对商用大豆分离蛋白凝胶性能的影响[J].中国粮油学报,2005,20(5):72-77.
[9]姜巍巍.转谷氨酰胺酶对大豆蛋白表面疏水性及粘度的影响[D].哈尔滨:东北农业大学,2009:32.
[10]SHIMADA K,CHEFTEL J C.Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate[J].Journal of Agricultural and Food Chemistry,1988,36(1):147-153.
[11]李云,华欲飞.大豆蛋白聚集及共混凝胶性质研究[D].无锡:江南大学,2007.
[12]SASAKI T,YASUI T,KIRIBUCHIOTOBE C,et al.Rheological properties of starch gels from wheat mutants with reduced amylose content[J].Cereal Chemistry,2007,84(1):102-107.
[13]ALTING A C,HAMER R J,DE KRUIF C G,et al.Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels[J].Food Hydrocolloids,2003,17(4):469-479.
[14]何轩辉.超高压对花生分离蛋白凝胶特性的影响及其机理研究[D].北京:中国农业科学院,2013.
[15]KER Y C,CHEN T H.Shear-induced conformational changes and gelation of soy protein isolate suspensions[J].Lebensm-Wiss u-Technol,1998(31):107-113.
[16]涂宗财.蛋白质动态超高压微射流改性研究及机理初探[D].南昌:南昌大学,2007.
[17]SONG X,ZHOU C,FU F,et al.Effect of high-pressure homogenization on particle size and film properties of soy protein isolate[J].Industrial Crops&Products,2013,43(1):538-544.
[18]LIU H H,KUO M I.Ultra high pressure homogenization effect on the proteins in soy flour[J].Food Hydrocolloids,2016(52):741-748.
[19]ZHANG Y,JIANG F,LIU Q,et al.The changes of emulsify properties of soybean protein isolate induced by ultra high pressure homogenization[J].Food Research&Development,2017,83(4):167-172.
[20]XU J,MUKHERJEE D,CHANG S K C.Physicochemical properties and storage stability of soybean protein nanoemulsions prepared by ultra-high pressure homogenization[J].Food Chemistry,2017(27):240-247.
[21]ZHANG Y,JIANG F,LIU Q,et al.The changes of emulsify properties of soybean protein isolate induced by ultra high pressure homogenization[J].Food Research&Development,2017(2):1-8.
[22]WANG X,HE Z,ZENG M,et al.Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4[J].Food Chemistry,2016,221:130-138.
[23]TAY S L,XU G Q,PERERA C O.Aggregation profile of 11S,7S and 2S coagulated with GDL[J].Food Chemistry,2005,91(3):457-462.
[24]LAIHO S,WILLIAMS R P W,POELMAN A,et al.Effect of whey protein phase volume on the tribology,rheology and sensory properties of fat-free stirred yoghurts[J].Food Hydrocolloids,2017,67:166-177.
[25]YAN Y,WANG K,WANG Z,et al.Fabrication of homogeneous and enhanced soybean protein isolate-based composite films via incorporating TEMPO oxidized nano-fibrillated cellulose stablized nano-ZnO hybrid[J].Cellulose,2017,24(11):4807-4819.