高压微射流压力对大豆蛋白-大豆多糖体系功能性质的影响
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摘要
为提升大豆分离蛋白(soy protein isolate,SPI)的功能性质,该文引入大豆可溶性多糖(soybean soluble polysaccharides,SSPS),构建大豆分离蛋白-大豆可溶性多糖体系(SPI-SSPS),研究动态高压微射流(dynamic high-pressure microfluidization,DHPM)处理对SPI-SSPS功能特性的影响。分别采用0,60,100,140和180 MPa的DHPM压力处理SPI-SSPS,探究不同压力对SPI-SSPS起泡特性、乳化特性、溶解性、粒度分布和表面疏水性的影响。结果表明,DHPM处理能提高SPI的溶解性和起泡特性,且SSPS的存在能显著提高DHPM对SPI功能性质的改善效果(P<0.05)。100和60 MPa的DHPM处理能使SPI-SSPS呈现较高的起泡能力和起泡稳定性,分别为未处理样品的1.2和2.4倍。140 MPa的DHPM处理使SPI-SSPS溶解性较强,为未处理样品的1.8倍。然而,DHPM处理会显著降低SPI-SSPS的乳化特性、粒径和表面疏水性(P<0.05)。随着处理压力的增加,SPI-SSPS的粒度和表面疏水性逐渐降低,在180MPa的DHPM处理下SPI-SSPS具有较小的粒径和较低的荧光强度。综上所述,DHPM结合SSPS改性技术可用于改善SPI的功能性质(如溶解性、起泡性),促进SPI在食品工业的应用。该文的研究结果可为SPI的功能性质改性提供参考。
Soy protein isolate(SPI) is an important highly purified commercial soy protein product, and has been widely used in food manufacturing owing to its good nutrition and abundant availability. However, application of SPI is still restricted due to its poor solubility and interfacial properties. Dynamic high-pressure microfluidization(DHPM) is an emerging physical technology widely used to modify the functional properties and structure of protein. It is an available method using the combined forces of high-velocity impact, high-frequency vibration, instantaneous pressure drop, powerful shear, cavitation force and ultra-high pressures. In recent years, DHPM has been successfully used for improving the functional properties of whey protein, rice protein, SPI, as well as used to increase the enzymatic hydrolysis of soy isolated protein and the emulsifying properties of hydrolysates, and improve the extraction yield of polyphenols and polysaccharides from plant materials. Our previous research indicated that DHPM treatment at 20-160 MPa could significantly change the solubility, foaming and emulsifying properties, and decrease the average particle size of SPI. Moreover, DHPM could promote the glycation reaction between bovine serum albumin and glucose. In addition, it was found that high pressure homogenization could improve the foam overrun of soy protein isolate – hydroxypropyl methyl celluloses dispersed systems and potentially create new functional aggregates. Soybean soluble polysaccharides(SSPS) could bind with protein via electrostatic and hydrophobic interactions, and stabilize the protein-polysaccharide complexes in aqueous solution. Therefore, for improving functional properties of SPI, the influence of DHPM in various pressures on the functional properties of SPI in the presence of SSPS, namely SPI-SSPS system, was investigated in this work. The SPI-SSPS was processed at 0, 60, 100, 140 and 180 MPa of DHPM treatment, respectively. The foaming and emulsifying properties, as well as solubility, particle size distribution and surface hydrophobicity of SPI-SSPS were detected to evaluate the influence. The results indicated that DHPM treatment improved the solubility and foaming properties of SPI, and the presence of SSPS greatly strengthened these effects(P<0.05). Samples subjected to 100 and 60 MPa treatments showed the best foaming ability and foaming stability, which were 1.2 and 2.4 folds of that from untreated sample, respectively. DHPM treatment at 140 MPa yielded the highest solubility, which was 1.8 folds of that from control. However, DHPM processing significantly decreased emulsifying properties, particle size distribution and surface hydrophobicity of SPI-SSPS(P<0.05). With DHPM pressure increasing, average particle size and surface hydrophobicity of SPI-SSPS gradually declined. Moreover, the smallest average particle size and the lowest fluorescence intensity were obtained at 180 MPa treatment. In some way, the reduced surface hydrophobicity could be used to explain the increased foaming properties and the decreased emulsifying properties. To show good foaming, the protein must be capable of migrating at the air-water interface, unfolding and rearranging at the interface. With surface hydrophobicity decreasing, more hydrophilic groups were unmasked, causing that the protein was kept better touching with water molecule and developed to strong film at the air-water interface. For emulsifying properties, surface hydrophobicity was able to influence the ability of the protein to be adsorbed to the oil side of the oil-water interface. Lower hydrophobicity of the protein led to weaker adsorption with consequent worse emulsion capacities. However, in this work, the surface hydrophobicity was not highly correlated with the emulsifying or forming properties as suggested by the different changing trends of them under the varying pressure of DHPM. It indicated that surface hydrophobicity may not be the only factor that causes the changes in the emulsifying or forming properties. Above findings suggest that DHPM processing combined with SSPS is a potential alternative to modify certain functional properties including solubility and foaming properties of SPI to extend its application in food industry. The results in this study can give the reference for the functional modification of SPI. However, further research is needed to elucidate the detailed mechanism of DHPM processing on the interfacial properties of SPI-SSPS, as well as the interaction between SPI and SSPS.
Soy protein isolate(SPI) is an important highly purified commercial soy protein product, and has been widely used in food manufacturing owing to its good nutrition and abundant availability. However, application of SPI is still restricted due to its poor solubility and interfacial properties. Dynamic high-pressure microfluidization(DHPM) is an emerging physical technology widely used to modify the functional properties and structure of protein. It is an available method using the combined forces of high-velocity impact, high-frequency vibration, instantaneous pressure drop, powerful shear, cavitation force and ultra-high pressures. In recent years, DHPM has been successfully used for improving the functional properties of whey protein, rice protein, SPI, as well as used to increase the enzymatic hydrolysis of soy isolated protein and the emulsifying properties of hydrolysates, and improve the extraction yield of polyphenols and polysaccharides from plant materials. Our previous research indicated that DHPM treatment at 20-160 MPa could significantly change the solubility, foaming and emulsifying properties, and decrease the average particle size of SPI. Moreover, DHPM could promote the glycation reaction between bovine serum albumin and glucose. In addition, it was found that high pressure homogenization could improve the foam overrun of soy protein isolate – hydroxypropyl methyl celluloses dispersed systems and potentially create new functional aggregates. Soybean soluble polysaccharides(SSPS) could bind with protein via electrostatic and hydrophobic interactions, and stabilize the protein-polysaccharide complexes in aqueous solution. Therefore, for improving functional properties of SPI, the influence of DHPM in various pressures on the functional properties of SPI in the presence of SSPS, namely SPI-SSPS system, was investigated in this work. The SPI-SSPS was processed at 0, 60, 100, 140 and 180 MPa of DHPM treatment, respectively. The foaming and emulsifying properties, as well as solubility, particle size distribution and surface hydrophobicity of SPI-SSPS were detected to evaluate the influence. The results indicated that DHPM treatment improved the solubility and foaming properties of SPI, and the presence of SSPS greatly strengthened these effects(P<0.05). Samples subjected to 100 and 60 MPa treatments showed the best foaming ability and foaming stability, which were 1.2 and 2.4 folds of that from untreated sample, respectively. DHPM treatment at 140 MPa yielded the highest solubility, which was 1.8 folds of that from control. However, DHPM processing significantly decreased emulsifying properties, particle size distribution and surface hydrophobicity of SPI-SSPS(P<0.05). With DHPM pressure increasing, average particle size and surface hydrophobicity of SPI-SSPS gradually declined. Moreover, the smallest average particle size and the lowest fluorescence intensity were obtained at 180 MPa treatment. In some way, the reduced surface hydrophobicity could be used to explain the increased foaming properties and the decreased emulsifying properties. To show good foaming, the protein must be capable of migrating at the air-water interface, unfolding and rearranging at the interface. With surface hydrophobicity decreasing, more hydrophilic groups were unmasked, causing that the protein was kept better touching with water molecule and developed to strong film at the air-water interface. For emulsifying properties, surface hydrophobicity was able to influence the ability of the protein to be adsorbed to the oil side of the oil-water interface. Lower hydrophobicity of the protein led to weaker adsorption with consequent worse emulsion capacities. However, in this work, the surface hydrophobicity was not highly correlated with the emulsifying or forming properties as suggested by the different changing trends of them under the varying pressure of DHPM. It indicated that surface hydrophobicity may not be the only factor that causes the changes in the emulsifying or forming properties. Above findings suggest that DHPM processing combined with SSPS is a potential alternative to modify certain functional properties including solubility and foaming properties of SPI to extend its application in food industry. The results in this study can give the reference for the functional modification of SPI. However, further research is needed to elucidate the detailed mechanism of DHPM processing on the interfacial properties of SPI-SSPS, as well as the interaction between SPI and SSPS.
引文
[1]Tang C H,Wang X Y,Yang X Q,et al..Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties[J].Journal of Food Engineering,2009,92(4):432-437.
[2]López-Castejón M L,de la Fuente J,Ruiz M,et al.Influence of the presence of monoglyceride on the interfacial properties of soy protein isolate[J].Journal of the Science of Food and Agriculture,2012,92(13):2618-2623.
[3]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.
[4]陈振家,施小迪,杜昱蒙,等.不同热处理大豆分离蛋白凝胶冻藏特性[J].农业工程学报,2016,32(11):283-289.Chen Zhenjia,Shi Xiaodi,Du Yumeng,et al.Gel properties of soybean isolate protein with different heat treatments during frozen storage[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(11):283-289.(in Chinese with English abstract)
[5]Shen L,Tang C H.Microfluidization as a potential technique to modify surface properties of soy protein isolate[J].Food Research International,2012,48(1):108-118.
[6]Tu Z,Chen L,Wang H,et al.Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue[J].Journal of food science and technology,2014,51(11):3285-3292.
[7]Gan C Y,Cheng L H,Easa A M.Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil[J].Innovative Food Science&Emerging Technologies,2008,9(4):563-569.
[8]王梦萍,陈燕琼,王金梅,等.糖接枝处理改善大豆蛋白纤维聚集体泡沫稳定性[J].农业工程学报,2016,32(4):249-255.Wang Mengping,Chen Yanqiong,Wang Jinmei,et al.Improvement of foam stabilty of soy protein on fibrillar aggregate by glycosylation[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(4):249-255.(in Chinese with English abstract)
[9]李迎秋,陈正行.高压脉冲电场对大豆分离蛋白功能性质的影响[J].农业工程学报,2006,22(8):194-198.Li Yingqiu,Chen Zhengxing.Effect of high intensity pulsed electric field on the functional properties of protein isolated from soybean[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2006,22(8):194-198.(in Chinese with English abstract)
[10]Liu C M,Zhong J Z,Liu W,et al.Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization[J].Journal of Food Science,2011,76(4):E341-E347.
[11]万红霞,孙海燕,刘冬.动态超高压微射流均质对大米蛋白功能特性的影响[J].食品工业科技,2015,36(16):155-161.Wan Hongxia,Sun Haiyan,Liu Dong.Effects of dynamic high-pressure microfluidization on functional properties of rice protein[J].Science and Technology of Food Industry,2015,36(16):155-161.(in Chinese with English abstract)
[12]陈林,吴克刚,柴向华,等.微射流均质预处理提高大豆分离蛋白酶解效率及酶解产物乳化性能[J].农业工程学报,2015,31(5):331-338.Chen Lin,Wu Kegang,Chai Xianghua,et al.Microfluidization pretreatment improving enzymatic hydrolysis of soy isolated protein and emulsifying properties of hydrolysates[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2015,31(5):331-338.(in Chinese with English abstract)
[13]Zhang L,Tu Z C,Wang H,et al.Comparison of different methods for extracting polyphenols from Ipomoea batatas leaves,and identification of antioxidant constituents by HPLC-QTOF-MS 2[J].Food Research International,2015,70:101-109.
[14]汪菁琴.动态超高压均质对大豆分离蛋白改性的研究[D].南昌:南昌大学,2007.Wang Jingqin.Study of the High Pressure Microfluidization on Modincation of Soy Protein Isolate[D].Nanchang:College of Life Science,Nanchang University,2007.(in Chinese with English abstract)
[15]Martínez K D,Ganesan V,Pilosof A M,et al.Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems[J].Food Hydrocolloids,2011,25(6):1640-1645.
[16]严红梅,袁嘉瑞,孙娥,等.可溶性大豆多糖在银杏颗粒中应用的初步研究[J].中华中医药杂志,2015,30(9):3263-3265.Yan Hongmei,Yuan Jiarui,Sun E,et al.Preliminary study on application of soluble soybean polysaccharides in ginkgogranules[J].China Journal of Traditional Chinese Medicine and Pharmacy,2015,30(9):3263-3265.(in Chinese with English abstract)
[17]Tran T,Rousseau D.Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides[J].Food Hydrocolloids,2013,30(1):382-392.
[18]Yin B,Deng W,Xu K,et al.Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes[J].Journal of Colloid and Interface Science,2012,380(1):51-59.
[19]Nakamura A,Takahashi T,Yoshida R,et al.Emulsifying properties of soybean soluble polysaccharide[J].Food Hydrocolloids,2004,18(5):795-803.
[20]Ogunwolu S O,Henshaw F O,Mock H P,et al.Functional properties of protein concentrates and isolates produced from cashew(Anacardium occidentale L.)nut[J].Food Chemistry,2009,115(3):852-858.
[21]Hu H,Wu J,Li-Chan E C,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655.
[22]Li R,Hettiarachchy N,Rayaprolu S,et al.Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum[J].Journal of food science and technology,2015,52(9):6067-6072.
[23]Jambrak A R,Mason T J,Lelas V,et al.Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions[J].Journal of Food Engineering,2008,86(2):281-287.
[24]Nakamura A,Yoshida R,Maeda H,et al.The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages[J].International Dairy Journal,2006,16(4):361-369.
[25]Nakamura A,Furuta H,Kato M,et al.Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions[J].Food Hydrocolloids,2003,17(3):333-343.
[26]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.
[2]López-Castejón M L,de la Fuente J,Ruiz M,et al.Influence of the presence of monoglyceride on the interfacial properties of soy protein isolate[J].Journal of the Science of Food and Agriculture,2012,92(13):2618-2623.
[3]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.
[4]陈振家,施小迪,杜昱蒙,等.不同热处理大豆分离蛋白凝胶冻藏特性[J].农业工程学报,2016,32(11):283-289.Chen Zhenjia,Shi Xiaodi,Du Yumeng,et al.Gel properties of soybean isolate protein with different heat treatments during frozen storage[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(11):283-289.(in Chinese with English abstract)
[5]Shen L,Tang C H.Microfluidization as a potential technique to modify surface properties of soy protein isolate[J].Food Research International,2012,48(1):108-118.
[6]Tu Z,Chen L,Wang H,et al.Effect of fermentation and dynamic high pressure microfluidization on dietary fibre of soybean residue[J].Journal of food science and technology,2014,51(11):3285-3292.
[7]Gan C Y,Cheng L H,Easa A M.Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil[J].Innovative Food Science&Emerging Technologies,2008,9(4):563-569.
[8]王梦萍,陈燕琼,王金梅,等.糖接枝处理改善大豆蛋白纤维聚集体泡沫稳定性[J].农业工程学报,2016,32(4):249-255.Wang Mengping,Chen Yanqiong,Wang Jinmei,et al.Improvement of foam stabilty of soy protein on fibrillar aggregate by glycosylation[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2016,32(4):249-255.(in Chinese with English abstract)
[9]李迎秋,陈正行.高压脉冲电场对大豆分离蛋白功能性质的影响[J].农业工程学报,2006,22(8):194-198.Li Yingqiu,Chen Zhengxing.Effect of high intensity pulsed electric field on the functional properties of protein isolated from soybean[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2006,22(8):194-198.(in Chinese with English abstract)
[10]Liu C M,Zhong J Z,Liu W,et al.Relationship between functional properties and aggregation changes of whey protein induced by high pressure microfluidization[J].Journal of Food Science,2011,76(4):E341-E347.
[11]万红霞,孙海燕,刘冬.动态超高压微射流均质对大米蛋白功能特性的影响[J].食品工业科技,2015,36(16):155-161.Wan Hongxia,Sun Haiyan,Liu Dong.Effects of dynamic high-pressure microfluidization on functional properties of rice protein[J].Science and Technology of Food Industry,2015,36(16):155-161.(in Chinese with English abstract)
[12]陈林,吴克刚,柴向华,等.微射流均质预处理提高大豆分离蛋白酶解效率及酶解产物乳化性能[J].农业工程学报,2015,31(5):331-338.Chen Lin,Wu Kegang,Chai Xianghua,et al.Microfluidization pretreatment improving enzymatic hydrolysis of soy isolated protein and emulsifying properties of hydrolysates[J].Transactions of the Chinese Society of Agricultural Engineering(Transactions of the CSAE),2015,31(5):331-338.(in Chinese with English abstract)
[13]Zhang L,Tu Z C,Wang H,et al.Comparison of different methods for extracting polyphenols from Ipomoea batatas leaves,and identification of antioxidant constituents by HPLC-QTOF-MS 2[J].Food Research International,2015,70:101-109.
[14]汪菁琴.动态超高压均质对大豆分离蛋白改性的研究[D].南昌:南昌大学,2007.Wang Jingqin.Study of the High Pressure Microfluidization on Modincation of Soy Protein Isolate[D].Nanchang:College of Life Science,Nanchang University,2007.(in Chinese with English abstract)
[15]Martínez K D,Ganesan V,Pilosof A M,et al.Effect of dynamic high-pressure treatment on the interfacial and foaming properties of soy protein isolate-hydroxypropylmethylcelluloses systems[J].Food Hydrocolloids,2011,25(6):1640-1645.
[16]严红梅,袁嘉瑞,孙娥,等.可溶性大豆多糖在银杏颗粒中应用的初步研究[J].中华中医药杂志,2015,30(9):3263-3265.Yan Hongmei,Yuan Jiarui,Sun E,et al.Preliminary study on application of soluble soybean polysaccharides in ginkgogranules[J].China Journal of Traditional Chinese Medicine and Pharmacy,2015,30(9):3263-3265.(in Chinese with English abstract)
[17]Tran T,Rousseau D.Stabilization of acidic soy protein-based dispersions and emulsions by soy soluble polysaccharides[J].Food Hydrocolloids,2013,30(1):382-392.
[18]Yin B,Deng W,Xu K,et al.Stable nano-sized emulsions produced from soy protein and soy polysaccharide complexes[J].Journal of Colloid and Interface Science,2012,380(1):51-59.
[19]Nakamura A,Takahashi T,Yoshida R,et al.Emulsifying properties of soybean soluble polysaccharide[J].Food Hydrocolloids,2004,18(5):795-803.
[20]Ogunwolu S O,Henshaw F O,Mock H P,et al.Functional properties of protein concentrates and isolates produced from cashew(Anacardium occidentale L.)nut[J].Food Chemistry,2009,115(3):852-858.
[21]Hu H,Wu J,Li-Chan E C,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655.
[22]Li R,Hettiarachchy N,Rayaprolu S,et al.Improved functional properties of glycosylated soy protein isolate using D-glucose and xanthan gum[J].Journal of food science and technology,2015,52(9):6067-6072.
[23]Jambrak A R,Mason T J,Lelas V,et al.Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions[J].Journal of Food Engineering,2008,86(2):281-287.
[24]Nakamura A,Yoshida R,Maeda H,et al.The stabilizing behaviour of soybean soluble polysaccharide and pectin in acidified milk beverages[J].International Dairy Journal,2006,16(4):361-369.
[25]Nakamura A,Furuta H,Kato M,et al.Effect of soybean soluble polysaccharides on the stability of milk protein under acidic conditions[J].Food Hydrocolloids,2003,17(3):333-343.
[26]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.