摘要
为了解涡流空化改善大豆分离蛋白溶解性的作用机制,通过比较涡流空化处理前后大豆分离蛋白中离子键、氢键、疏水相互作用、二硫键和非二硫共价键含量的变化,来探讨涡流空化引起的大豆分离蛋白分子间作用力的变化与溶解性改善之间的关联。结果表明:大豆分离蛋白在涡流空化处理过程中,离子键含量随着处理压力的增加和时间的延长而增加;氢键含量和疏水相互作用在压力为0.6 MPa时随着处理时间的延长而降低,而在压力为0.2 MPa和0.4 MPa时则先增加后降低;二硫键含量随着处理压力的增加和时间的延长而降低;与未处理组相比,非二硫共价键含量在压力为0.2 MPa时变化不显著(P>0.05),而在压力为0.4 MPa和0.6 MPa时有所降低。相关性分析结果表明,大豆分离蛋白溶解性的变化与其离子键含量呈极显著正相关(r=0.754)(P<0.01),与疏水相互作用和二硫键含量均呈极显著负相关(P<0.01),相关系数分别为-0.714、-0.839。可见,在涡流空化处理过程中,大豆分离蛋白溶解性的改善与离子键的形成、疏水相互作用的破坏和二硫键的断裂有关。
In order to understand the mechanism for solubility improvement of soy protein isolate(SPI)by swirling cavitation treatment,changes in ionic bond,hydrogen bond,hydrophobic interaction,disulfide bond,and non-disulfide covalent bond contents of SPI after the treatment were evaluated and their relationship with the improvement in solubility of SPI was investigated.The results obtained were as follows:1)the content of ionic bonds was increased with the increase in pressure and time;2)the contents of hydrogen bonds and hydrophobic interaction were decreased with the increase in treatment time at 0.6 MPa,but they increased first and then decreased at 0.2 and 0.4 MPa;3)the content of disulfide bonds was decreased with the increase in treatment pressure and time;4)the content of non-disulfide covalent bonds did not change significantly at 0.2 MPa relative to the untreated group(P>0.05),but was decreased at 0.4 and 0.6 MPa.Furthermore,the correlation analysis indicated that the solubility of SPI was correlated significantly positively with the content of ionic bonds(r=0.754)(P<0.01)and significantly negatively with the hydrophobic interaction and contents of disulfide bonds(r=−0.714 and−0.839,respectively)(P<0.01).These results suggested that the improvement in solubility of SPI during swirling cavitation treatment was correlated with the formation of ionic bonds and the destruction of hydrophobic interaction and disulfide bonds.
作者
任仙娥
李春枝
杨锋
黄永春
阎柳娟
REN Xian’e;LI Chunzhi;YANG Feng;HUANG Yongchun;YAN Liujuan(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)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第3期93-98,共6页
Food Science
基金
国家自然科学基金地区科学基金项目（31660473
21466006）
广西自然科学基金面上项目（2016GXNSFAA380105
2016GXNSFAA380025）
广西高校中青年教师基础能力提升项目（KY2016YB257）
关键词
涡流空化
大豆分离蛋白
分子间作用力
溶解性
swirling cavitation
soy protein isolate
intermolecular forces
solubility
