不同热处理温度对生物解离提油后大豆乳状液稳定性的影响
|
摘要
以生物解离技术提取的大豆乳状液为研究对象,探究不同热处理温度(55、65、75、85、95℃)对乳状液的稳定性及相关机理的影响。通过ζ-电位、粒径分布、显微镜观察、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、傅里叶变换红外光谱和荧光光谱等的测定发现:随着温度的升高,乳状液ζ-电位和粒径明显增大;乳状液黏度下降速率逐渐加快;热处理温度低时,乳状液蛋白的亚基分布几乎没有差别,当热处理温度升高到85℃时亚基分子质量增大,在温度为95℃时亚基分子质量增大更明显。乳状液经热处理后其蛋白质α-螺旋含量降低,无规卷曲含量增加,且这种变化趋势随着热处理温度的升高而更加明显。随着热处理温度的升高,蛋白的荧光强度降低,发生了荧光猝灭现象。
In this study, we investigated the effect and mechanism of different heat treatments(55, 65, 75, 85 and 95 ℃)on the stability of the emulsion formed during the enzyme-assisted aqueous extraction of soybean oil. The ζ-potential and particle size distribution were measured, and microscopic observation, sodium dodecyl sulfate gel electrophoresis, infrared and fluorescence spectroscopic characterization were carried out. It was found that as the temperature increased, theζ-potential and particle size of the emulsion increased significantly, and the viscosity decreased faster. Upon heating at a low temperature, the subunit distribution of the emulsion protein almost remained unaltered. The molecular mass of the subunit initially increased followed by a more significant increase when the heating temperature was increased to 85 ℃, and then to95 ℃. After heating, α-helix content decreased while random coil content increased; the higher the heating temperature, the more significant the change. The fluorescence intensity of the protein decreased and fluorescence quenching was observed with increasing temperature.
In this study, we investigated the effect and mechanism of different heat treatments(55, 65, 75, 85 and 95 ℃)on the stability of the emulsion formed during the enzyme-assisted aqueous extraction of soybean oil. The ζ-potential and particle size distribution were measured, and microscopic observation, sodium dodecyl sulfate gel electrophoresis, infrared and fluorescence spectroscopic characterization were carried out. It was found that as the temperature increased, theζ-potential and particle size of the emulsion increased significantly, and the viscosity decreased faster. Upon heating at a low temperature, the subunit distribution of the emulsion protein almost remained unaltered. The molecular mass of the subunit initially increased followed by a more significant increase when the heating temperature was increased to 85 ℃, and then to95 ℃. After heating, α-helix content decreased while random coil content increased; the higher the heating temperature, the more significant the change. The fluorescence intensity of the protein decreased and fluorescence quenching was observed with increasing temperature.
引文
[1]YOON S H,JUNG M Y,MIN D B.Effects of thermally oxidized triglycerides on the oxidative stability of soybean oil[J].Journal of the American Oil Chemists’Society,1988,65(10):1652-1656.
[2]CAMPBELL K A,GLATZ C E.Mechanisms of aqueous extraction of soybean oil[J].Journal of Agricultural and Food Chemistry,2009,57(22):10904-10912.DOI:10.1021/jf902298a.
[3]CHABRAND R M,KIM H J,ZHANG C,et al.Destabilization of the emulsion formed during aqueous extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2008,85(4):383-390.DOI:10.1016/j.enzmictec.2009.03.008.
[4]PUPPO M C,SPERONI F,CHAPLEAU N,et al.Effect of highpressure treatment on emulsifying properties of soybean proteins[J].Food Hydrocolloids,2005,19(2):289-296.DOI:10.1016/j.foodhyd.2004.07.001.
[5]王文睿,江连洲,郑环宇,等.热处理对大豆乳状液破乳工艺的研究[J].食品工业科技,2012,33(4):285-287.DOI:10.13386/j.issn1002-0306.2012.04.054.
[6]齐宝坤.挤压膨化预处理水酶法提取大豆油脂工艺及机理研究[D].哈尔滨:东北农业大学,2013:16-17.
[7]李丽娜,李军生,阎柳娟.分光光度法测定食品蛋白质中二硫键的含量[J].食品科学,2008,29(8):562-564.DOI:10.3321/j.issn:1002-6630.2008.08.135.
[8]王瑛瑶,王璋,罗磊.水酶法提花生油中乳状液性质及破乳方法[J].农业工程学报,2008,24(12):259-263.DOI:10.3321/j.issn:1002-6819.2008.12.053.
[9]KATO A,NAKAI S.Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins[J].Biochimica et Biophysica Acta(BBA)-Protein Structure,1980,624(1):13-20.DOI:10.1016/0005-2795(80)90220-2.
[10]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680-685.DOI:10.1038/227680a0.
[11]尹寿伟.芸豆蛋白的物化修饰及相关构效机理研究[D].广州:华南理工大学,2009:17-19.
[12]KWON K S,BAE D,PARK K H,et al.Aqueous extraction and membrane techniques improve coconut protein concentrate functionality[J].Journal of Food Science,1996,61(4):753-756.DOI:10.1111/j.1365-2621.1996.tb12197.x.
[13]PEAMPRASART T,CHIEWCHAN N.Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization[J].Journal of Food Engineering,2006,77(3):653-658.DOI:1016/j.jfoodeng.2005.07.024.
[14]KIM D A,CORNEC M,NARSIMHAN G.Effect of thermal treatment on interfacial properties ofβ-lactoglobulin[J].Journal of Colloid and Interface Science,2005,285(1):100-109.DOI:10.1016/j.jcis.2004.10.044.
[15]MCCLEMENTS D J.Protein-stabilized emulsions[J].Current Opinion in Colloid and Interface Science,2004,9(5):305-313.DOI:10.1016/j.cocis.2004.09.003.
[16]CHIANG C J,CHEN H C,CHAO Y P,et al.Efficient system of artificial oil bodies for functional expression and purification of recombinant nattokinase in Escherichia coli[J].Journal of Agricultural and Food Chemistry,2005,53(12):4799-4804.DOI:10.1021/jf050264a.
[17]NIKIFORIDIS C V,KARKANI O A,KIOSSEOGLOU V.Exploitation of maize germ for the preparation of a stable oil-body nanoemulsion using a combined aqueous extraction-ultrafiltration method[J].Food Hydrocolloids,2011,25(5):1122-1127.DOI:1016/j.foodhyd.2010.10.009.
[18]HARNSILAWAT T,PONGSAWATMANIT R,MCCLEMENTS D J.Stabilization of model beverage cloud emulsions using proteinpolysaccharide electrostatic complexes formed at the oil-water interface[J].Journal of Agricultural and Food Chemistry,2006,54(15):5540-5547.DOI:10.1021/jf052860a.
[19]SORGENTINI D A,WAGNER J R,ANóN M C.Effects of thermal treatment of soy protein isolate on the characteristics and structurefunction relationship of soluble and insoluble fractions[J].Journal of Agricultural and Food Chemistry,1995,43(9):2471-2479.DOI:10.1021/jf00057a029.
[20]JIANG L W,BUNKELMANN J,TOWILL L,et al.Identification of peroxisome membrane proteins(PMPs)in sunflower(Helianthus a n n u u s L.)cotyledons and influence of light on the PMPdevelopmental pattern[J].Plant Physiology,1994,106(1):293-302.DOI:10.1104/pp.106.1.293.
[21]陈珂玥.11S/2S比值及热处理改性对葵花分离蛋白结构与功能特性的影响[D].齐齐哈尔:齐齐哈尔大学,2015:24-26.
[22]JUNG S,LAMSAL B P,STEPIEN V,et al.Functionality of soy proteins produced by enzyme-assisted extraction[J].Journal of the American Oil Chemists Society,2006,83(1):71-78.DOI:10.1007/s11746-006-1178-y.
[23]KAPCHIE V N,TOWA L T,HAUCK C,et al.Recycling of aqueous supernatants in soybean oleosome isolation[J].Journal of the American Oil Chemists Society,2010,87(2):223-231.DOI:10.1007/s11746-009-1485-1.
[24]SU J F,HUANG Z,YUAN X Y,et al.Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions[J].Carbohydrate Polymers,2010,79(1):145-153.DOI:10.1016/j.carbpol.2009.07.035.
[25]LIU Q,KONG B H,HAN J C,et al.Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions[J].Food Structure,2014,1(2):145-154.DOI:10.1016/j.foostr.2013.11.004.
[26]RHIM J W,MOHANTY K A,SINGH S P,et al.Preparation and properties of biodegradable multilayer films based on soy protein isolate and poly(lactide)[J].Industrial and Engineering Chemistry Research,2006,45(9):3059-3066.DOI:10.1021/ie051207+.
[27]HARADA T,YOKOMIZO K.Demulsification of oil-in-water emulsion under freezing conditions:effect of crystal structure modifier[J].Journal of the American Oil Chemists’Society,2000,77(8):859-864.DOI:10.1007/s11746-000-0137-y.
[28]CHAKRABORTY M,BHATTACHARYA D,MUKHOPADHYAY C,et al.Structure and conformational studies on dityrosine formation in the DNA binding domain of RFX5[J].Biophysical Chemistry,2010,149(3):92-101.DOI:10.1016/j.bpc.2010.04.005.
[29]KIM H J,DECKER E A,MCCLEMENTS D J.Role of postadsorption conformation changes ofβ-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH[J].Langmuir,2002,18(20):7577-7583.DOI:10.1021/la020385u.
[30]ZHAI Jiali,WOOSTER T J,HOFFMANN S V,et al.Structural rearrangement ofβ-lactoglobulin at different oil-water interfaces and its effect on emulsion stability[J].Langmuir,2011,27(15):9227-9236.DOI:10.1021/la201483y.
[31]ZHANG J,FU Y,CHOWDHURY M H,et al.Metal-enhanced singlemolecule fluorescence on silver particle monomer and dimer:coupling effect between metal particles[J].Nano Letters,2007,7(7):2101-2107.DOI:10.1021/nl071084d.
[32]GRANGER C,BAREY P,TOUTAIN J,et al.Direct quantification of protein partitioning in oil-in-water emulsion by front-face fluorescence:avoiding the need for centrifugation[J].Colloids and Surfaces B:Biointerfaces,2005,43(3):158-162.DOI:10.1016/j.colsurfb.2005.04.002.
[33]JIMéNEZ-CASTANO L,VILLAMIEL M,LóPEZ-FANDI?O R.Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass[J].Food Hydrocolloids,2007,21(3):433-443.DOI:10.1016/j.foodhyd.2006.05.006.
[34]晏华立,蒋楠,樊佳,等.温度、酸碱度和盐离子浓度对curcin紫外光谱和荧光光谱的影响[J].资源开发与市场,2014,30(12):1409-1412.DOI:10.3969/j.issn.1005-8141.2014.12.001.
[2]CAMPBELL K A,GLATZ C E.Mechanisms of aqueous extraction of soybean oil[J].Journal of Agricultural and Food Chemistry,2009,57(22):10904-10912.DOI:10.1021/jf902298a.
[3]CHABRAND R M,KIM H J,ZHANG C,et al.Destabilization of the emulsion formed during aqueous extraction of soybean oil[J].Journal of the American Oil Chemists’Society,2008,85(4):383-390.DOI:10.1016/j.enzmictec.2009.03.008.
[4]PUPPO M C,SPERONI F,CHAPLEAU N,et al.Effect of highpressure treatment on emulsifying properties of soybean proteins[J].Food Hydrocolloids,2005,19(2):289-296.DOI:10.1016/j.foodhyd.2004.07.001.
[5]王文睿,江连洲,郑环宇,等.热处理对大豆乳状液破乳工艺的研究[J].食品工业科技,2012,33(4):285-287.DOI:10.13386/j.issn1002-0306.2012.04.054.
[6]齐宝坤.挤压膨化预处理水酶法提取大豆油脂工艺及机理研究[D].哈尔滨:东北农业大学,2013:16-17.
[7]李丽娜,李军生,阎柳娟.分光光度法测定食品蛋白质中二硫键的含量[J].食品科学,2008,29(8):562-564.DOI:10.3321/j.issn:1002-6630.2008.08.135.
[8]王瑛瑶,王璋,罗磊.水酶法提花生油中乳状液性质及破乳方法[J].农业工程学报,2008,24(12):259-263.DOI:10.3321/j.issn:1002-6819.2008.12.053.
[9]KATO A,NAKAI S.Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins[J].Biochimica et Biophysica Acta(BBA)-Protein Structure,1980,624(1):13-20.DOI:10.1016/0005-2795(80)90220-2.
[10]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227:680-685.DOI:10.1038/227680a0.
[11]尹寿伟.芸豆蛋白的物化修饰及相关构效机理研究[D].广州:华南理工大学,2009:17-19.
[12]KWON K S,BAE D,PARK K H,et al.Aqueous extraction and membrane techniques improve coconut protein concentrate functionality[J].Journal of Food Science,1996,61(4):753-756.DOI:10.1111/j.1365-2621.1996.tb12197.x.
[13]PEAMPRASART T,CHIEWCHAN N.Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization[J].Journal of Food Engineering,2006,77(3):653-658.DOI:1016/j.jfoodeng.2005.07.024.
[14]KIM D A,CORNEC M,NARSIMHAN G.Effect of thermal treatment on interfacial properties ofβ-lactoglobulin[J].Journal of Colloid and Interface Science,2005,285(1):100-109.DOI:10.1016/j.jcis.2004.10.044.
[15]MCCLEMENTS D J.Protein-stabilized emulsions[J].Current Opinion in Colloid and Interface Science,2004,9(5):305-313.DOI:10.1016/j.cocis.2004.09.003.
[16]CHIANG C J,CHEN H C,CHAO Y P,et al.Efficient system of artificial oil bodies for functional expression and purification of recombinant nattokinase in Escherichia coli[J].Journal of Agricultural and Food Chemistry,2005,53(12):4799-4804.DOI:10.1021/jf050264a.
[17]NIKIFORIDIS C V,KARKANI O A,KIOSSEOGLOU V.Exploitation of maize germ for the preparation of a stable oil-body nanoemulsion using a combined aqueous extraction-ultrafiltration method[J].Food Hydrocolloids,2011,25(5):1122-1127.DOI:1016/j.foodhyd.2010.10.009.
[18]HARNSILAWAT T,PONGSAWATMANIT R,MCCLEMENTS D J.Stabilization of model beverage cloud emulsions using proteinpolysaccharide electrostatic complexes formed at the oil-water interface[J].Journal of Agricultural and Food Chemistry,2006,54(15):5540-5547.DOI:10.1021/jf052860a.
[19]SORGENTINI D A,WAGNER J R,ANóN M C.Effects of thermal treatment of soy protein isolate on the characteristics and structurefunction relationship of soluble and insoluble fractions[J].Journal of Agricultural and Food Chemistry,1995,43(9):2471-2479.DOI:10.1021/jf00057a029.
[20]JIANG L W,BUNKELMANN J,TOWILL L,et al.Identification of peroxisome membrane proteins(PMPs)in sunflower(Helianthus a n n u u s L.)cotyledons and influence of light on the PMPdevelopmental pattern[J].Plant Physiology,1994,106(1):293-302.DOI:10.1104/pp.106.1.293.
[21]陈珂玥.11S/2S比值及热处理改性对葵花分离蛋白结构与功能特性的影响[D].齐齐哈尔:齐齐哈尔大学,2015:24-26.
[22]JUNG S,LAMSAL B P,STEPIEN V,et al.Functionality of soy proteins produced by enzyme-assisted extraction[J].Journal of the American Oil Chemists Society,2006,83(1):71-78.DOI:10.1007/s11746-006-1178-y.
[23]KAPCHIE V N,TOWA L T,HAUCK C,et al.Recycling of aqueous supernatants in soybean oleosome isolation[J].Journal of the American Oil Chemists Society,2010,87(2):223-231.DOI:10.1007/s11746-009-1485-1.
[24]SU J F,HUANG Z,YUAN X Y,et al.Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions[J].Carbohydrate Polymers,2010,79(1):145-153.DOI:10.1016/j.carbpol.2009.07.035.
[25]LIU Q,KONG B H,HAN J C,et al.Structure and antioxidant activity of whey protein isolate conjugated with glucose via the Maillard reaction under dry-heating conditions[J].Food Structure,2014,1(2):145-154.DOI:10.1016/j.foostr.2013.11.004.
[26]RHIM J W,MOHANTY K A,SINGH S P,et al.Preparation and properties of biodegradable multilayer films based on soy protein isolate and poly(lactide)[J].Industrial and Engineering Chemistry Research,2006,45(9):3059-3066.DOI:10.1021/ie051207+.
[27]HARADA T,YOKOMIZO K.Demulsification of oil-in-water emulsion under freezing conditions:effect of crystal structure modifier[J].Journal of the American Oil Chemists’Society,2000,77(8):859-864.DOI:10.1007/s11746-000-0137-y.
[28]CHAKRABORTY M,BHATTACHARYA D,MUKHOPADHYAY C,et al.Structure and conformational studies on dityrosine formation in the DNA binding domain of RFX5[J].Biophysical Chemistry,2010,149(3):92-101.DOI:10.1016/j.bpc.2010.04.005.
[29]KIM H J,DECKER E A,MCCLEMENTS D J.Role of postadsorption conformation changes ofβ-lactoglobulin on its ability to stabilize oil droplets against flocculation during heating at neutral pH[J].Langmuir,2002,18(20):7577-7583.DOI:10.1021/la020385u.
[30]ZHAI Jiali,WOOSTER T J,HOFFMANN S V,et al.Structural rearrangement ofβ-lactoglobulin at different oil-water interfaces and its effect on emulsion stability[J].Langmuir,2011,27(15):9227-9236.DOI:10.1021/la201483y.
[31]ZHANG J,FU Y,CHOWDHURY M H,et al.Metal-enhanced singlemolecule fluorescence on silver particle monomer and dimer:coupling effect between metal particles[J].Nano Letters,2007,7(7):2101-2107.DOI:10.1021/nl071084d.
[32]GRANGER C,BAREY P,TOUTAIN J,et al.Direct quantification of protein partitioning in oil-in-water emulsion by front-face fluorescence:avoiding the need for centrifugation[J].Colloids and Surfaces B:Biointerfaces,2005,43(3):158-162.DOI:10.1016/j.colsurfb.2005.04.002.
[33]JIMéNEZ-CASTANO L,VILLAMIEL M,LóPEZ-FANDI?O R.Glycosylation of individual whey proteins by Maillard reaction using dextran of different molecular mass[J].Food Hydrocolloids,2007,21(3):433-443.DOI:10.1016/j.foodhyd.2006.05.006.
[34]晏华立,蒋楠,樊佳,等.温度、酸碱度和盐离子浓度对curcin紫外光谱和荧光光谱的影响[J].资源开发与市场,2014,30(12):1409-1412.DOI:10.3969/j.issn.1005-8141.2014.12.001.