超声处理对β-伴大豆球蛋白乳化性能的影响
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摘要
以低温脱脂豆粕为原料,分离提取β-伴大豆球蛋白,考察超声波处理对β-伴大豆球蛋白乳化性能的影响。结果表明,超声处理后β-伴大豆球蛋白乳化性能显著提高,在功率200 W下,超声处理15 min,乳化活性和乳化稳定性均达到最高值。超声处理β-伴大豆球蛋白乳化性能的变化趋势与蛋白质表面疏水性的变化相同,乳状液粒径和游离蛋白质含量的变化趋势与乳化性能表现出的趋势基本吻合。超声改性增强了β-伴大豆球蛋白在水溶液的分散效果,导致蛋白质表面疏水性改变,进而影响其乳化性能。
β-conglycinin was separated from low-temperature defatted soybean meal, the emulsibility of β-conglycinin after ultrasonic-treatment were studied. The results showed that ultrasonic-treatment significantly improved emulsibility of β-conglycinin, and emulsifying activity and emulsion stability achieved maximum at 200 W. The change of emulsibility kept pace with protein surface hydrophobicity under ultrasonic-treatment. The change trend of average particle size and unadsorbed protein content of emulsion is basically consistent with emulsibility. Ultrasound enhanced dispersion effect of β-conglycinin in aqueous dispersion, while increasing surface hydrophobicity, thus affecting its emulsifying properties.
β-conglycinin was separated from low-temperature defatted soybean meal, the emulsibility of β-conglycinin after ultrasonic-treatment were studied. The results showed that ultrasonic-treatment significantly improved emulsibility of β-conglycinin, and emulsifying activity and emulsion stability achieved maximum at 200 W. The change of emulsibility kept pace with protein surface hydrophobicity under ultrasonic-treatment. The change trend of average particle size and unadsorbed protein content of emulsion is basically consistent with emulsibility. Ultrasound enhanced dispersion effect of β-conglycinin in aqueous dispersion, while increasing surface hydrophobicity, thus affecting its emulsifying properties.
引文
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[21]AKΙR-FULLER E.Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins[J].Food Hydrocolloids,2015,47:41-50.
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[3]MUJOO R,TRINH D T,NG P K W.Characterization of storage proteins in different soybean varieties and their relationship to tofu yield and texture[J].Food Chemistry,2003,82(2):265-273.
[4]LAEMMLI U K.Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J].Nature,1970,227(5259):680-685.
[5]PEARCE K N,KINSELLA J E.Emulsifying properties of protein:Evaluation of turbidmetric technique[J].Journal of Agricultural and Food Chemistry,1978,26(3):716-723.
[6]KATO A,NAKAI S.Hydrophobicity determined by a fluorescence probe method and its correlation with surface properties of proteins[J].Biochimica Et Biophysica Acta,1980,624(1):13-20.
[7]BERTON C,GENOT C,ROPERS M-H.Quantification of unadsorbed protein and surfactant emulsifiers in oil-inwater emulsions[J].Journal of Colloid and Interface Science,2011,354(2):739-748.
[8]HE H,WU J H,EUNICE C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30:647-655.
[9]JONATHAN O S,MARCELA A,ROMAN P,et al.The effect of ultrasound on the structural,physical and emulsifying properties of dairy proteins[J].Food Hydrocolloids,2014,42:386-396.
[10]PATRICK F,VALRIE A,JENS R,et al.Nano-emulsion formation by emulsion phase inversion[J].Journal of Colloids and Surfaces A:Physicochem,2004,251(1):53-58.
[11]PERAZZO A,PREZIOSI V,GUIDO S.Phase inversion emulsification:Current understanding and applications[J].Journal of Advances in Colloid and Interface Science,2015,222:581-599.
[12]LEAL-CALDERON F,THIVILLIER F,SCHMITT V.Structured emulsions[J].Current Opinion in Colloid&Interface Science,2007,12(4):206-212.
[13]JAMBRAK A R,VESNA L,TIMOTHY J M,et al.Physical properties on ultrasound treated soy proteins[J].Journal of Food Engineering,2009,93(4):386-393.
[14]CAESSENS P,HARMEN H J,WILLEM N,et al.The adsorption-induced secondary structure ofβ-casein and of distinct parts of its sequence in relation to foam and emulsion properties[J].Journal of Biochimica et Biophysica Acta(BBA)-Protein Structure and Molecular Enzymology,1999,1430(1):73-83.
[15]JONATHAN O S,JACK B,MICHAEL P,et al.Comparative assessment of the effect of ultrasound treatment on protein functionality pre-and post-emulsification[J].Journal of Colloids and Surfaces A:Physicochemical and Engineering Aspects,2015,484(3):89-98.
[16]PETRUCELLI S,ANON M C.Relationship between the method of obtention and the structural and functional properties of soy protein isolates[J].Journal of Agricultural and Food Chemistry,1994,42(10):2170-2176.
[17]王中江,王妍,张雅娜,等.热处理对大豆球蛋白乳化性的影响[J].食品工业科技,2013,63(16):154-156.
[18]孙燕婷,黄国氢,肖军霞,等.超声处理对大豆分离蛋白溶解性和乳化活性的影响[J].中国粮油学报,2011,26(7):22-26.
[19]SUN C C,WU T,LIU R,et al.Effects of superfine grinding and microparticulation on the surface hydrophpobicity of whey protein concentrate and its relation to emulsions stability[J].Food Hydrocolloids,2015,51:512-518.
[20]CORTS-MUOZ M,CHEVALIER-LUCIA D,DUMAY E.Characteristics of submicron emulsions prepared by ultra-high pressure homogenization:Effect of chilled or frozen storage[J].Food Hydrocolloids,2009,23(3):640-654.
[21]AKΙR-FULLER E.Enhanced heat stability of high protein emulsion systems provided by microparticulated whey proteins[J].Food Hydrocolloids,2015,47:41-50.