红外光谱研究超声促聚集作用对大豆蛋白-磷脂结构与功能的影响

发布时间：2018-05-26 14:09

本文选题：大豆蛋白 + 卵磷脂　；参考：《食品科学》2017年11期

【摘要】：大豆分离蛋白和大豆卵磷脂在中性条件下(pH 7.0)复合后,可自发组成蛋白质-磷脂复合体系,但仍有部分未自组装的蛋白质和磷脂存在于溶液中。为实现蛋白质-磷脂最大程度复合,解析复合体系功能性质与大豆蛋白二级结构间的构效关系,本研究采用"超声改性-结构变化-功能表达"的研究理念,采用傅里叶变换红外光谱法研究体系结构变化,测定持水性、持油性、凝胶质地剖面并分析其功能性质。结果表明:超声处理会显著改善大豆蛋白-磷脂复合体系的功能性质,超声时间较短时,持水性、持油性等功能性质随功率的增加先升高后降低;超声时间较长时,功能性质随功率的增加持续降低。傅里叶变换红外光谱分析发现低、中功率条件下,大豆蛋白二级结构中β-折叠相对含量较多而α-螺旋结构相对含量较少,说明大豆蛋白与磷脂间的交互作用更明显。超声波作用下复合体系凝胶质地剖面分析表明,功能性质与蛋白质的二级结构改变具有一定的关联性。以上结果说明,适当的超声处理有助于改变大豆蛋白-磷脂复合体系的结构并提升其功能性质。
[Abstract]:After the combination of soybean protein isolate and soybean lecithin (pH 7), the protein phospholipid composite system can be formed spontaneously, but some of the non self assembled proteins and phospholipids still exist in the solution. To achieve the maximum composition of protein phospholipid, the functional properties of the composite system and the structure effect of soybean protein two structure are analyzed. In this study, the study adopted the concept of "ultrasonic modification - structural change - functional expression". The structure changes were studied by Fourier transform infrared spectroscopy. The water holding, oil holding, gel texture profile and its functional properties were measured. The results showed that ultrasonic treatment could significantly improve the functional properties of the soybean protein phospholipid complex system. When the time is shorter, the water holding capacity and the oil holding property increase first and then decrease with the increase of power. When the ultrasonic time is longer, the functional properties continue to decrease with the increase of power. The Fourier transform infrared spectroscopy analysis shows that the relative content of beta folding in the two stage structure of soybean protein and the relative content of the alpha helix structure in the soybean protein structure is low. It shows that the interaction between soybean protein and phospholipid is more obvious. The gel texture profile analysis of the composite system under the action of ultrasound shows that the functional properties are related to the two structure changes of protein. The above results indicate that appropriate ultrasonic treatment can help to change the structure of the soybean protein phospholipid complex system and improve it. Its functional properties.
【作者单位】：东北农业大学食品学院;
【基金】：国家自然科学基金青年科学基金项目(31301501);国家自然科学基金面上项目(31571876) 国家高技术研究发展计划(863计划)项目(2013AA102104) 黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT-2015011)
【分类号】：O657.33;TS201.2

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