预处理对大豆分离蛋白结构及凝胶性质的影响
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摘要
采用添加亚硫酸钠、乙醇,以及超声波和微波等对大豆分离蛋白(Soybean protein isolate,SPI)进行理化预处理,研究其溶解性、结构等变化,以及对谷氨酰胺转氨酶(Transglutaminase,TG)聚合形成凝胶特性的影响。结果表明,亚硫酸钠、乙醇、超声波和微波预处理都可以提高SPI蛋白溶解性,减小颗粒平均粒径,以微波预处理提高效果最明显。超声波、微波、亚硫酸钠预处理显著提高SPI蛋白游离巯基含量,以亚硫酸钠预处理提高效果最好。除乙醇预处理外,其他预处理均使SPI蛋白表面疏水性明显增强,效果依次为微波、超声波、亚硫酸钠。乙醇预处理使氢键作用显著增强,亚硫酸钠、超声波和微波预处理均不同程度减小了疏水相互作用。超声波、微波预处理使SPI蛋白α-螺旋含量降低,无规则卷曲含量升高。在上述预处理后加入TG酶,可促进SPI蛋白形成均匀、致密的凝胶,以微波预处理效果最好,此时凝胶强度达到278. 33 g/cm~2,持水率达到96%。
Soybean protein isolate (SPI) was pretreated with sodium sulfite,ethanol,ultrasonic and microwave,the changes of solubility and structure were investigated,and the properties of gel induced by transglutaminase(TG) were studied. The results showed that pretreatments could increase solubility and reduce particle size,and the degree of microwave change was the most obvious. Ultrasonic,microwave and sodium sulfite pretreatment had a significant increase in the free SH content of SPI,and the sodium sulfite was the best pretreatment. Except ethanol pretreatment,the other pretreatments significantly enhanced the surface hydrophobicity of SPI,followed by microwave treatment,ultrasonic treatment,sodium sulfite treatment. Ethanol pretreatment significantly increased hydrogen bonding. Sodium sulfite,ultrasonic and microwave pretreatment reduced the hydrophobic interactions. Pretreatment reduced the content of α-helix of SPI,increased the content of random coil,and the more obvious physical pretreatment act. SPI gels induced by TG could be promoted by pretreatment,and the gel had denser and more uniform microstructure when compared with the untreated gel. When treated by microwave,the gel strength and water-holding capacity (WHC) were 278. 33 g/cm~2 and 96%,respectively.
Soybean protein isolate (SPI) was pretreated with sodium sulfite,ethanol,ultrasonic and microwave,the changes of solubility and structure were investigated,and the properties of gel induced by transglutaminase(TG) were studied. The results showed that pretreatments could increase solubility and reduce particle size,and the degree of microwave change was the most obvious. Ultrasonic,microwave and sodium sulfite pretreatment had a significant increase in the free SH content of SPI,and the sodium sulfite was the best pretreatment. Except ethanol pretreatment,the other pretreatments significantly enhanced the surface hydrophobicity of SPI,followed by microwave treatment,ultrasonic treatment,sodium sulfite treatment. Ethanol pretreatment significantly increased hydrogen bonding. Sodium sulfite,ultrasonic and microwave pretreatment reduced the hydrophobic interactions. Pretreatment reduced the content of α-helix of SPI,increased the content of random coil,and the more obvious physical pretreatment act. SPI gels induced by TG could be promoted by pretreatment,and the gel had denser and more uniform microstructure when compared with the untreated gel. When treated by microwave,the gel strength and water-holding capacity (WHC) were 278. 33 g/cm~2 and 96%,respectively.
引文
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[9]ZHANG Q T,TU Z C,XIAO H,et al.Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J].Food&Bioproducts Processing,2014,92(1):30-37
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[12]王飞镝,崔英德,周智鹏,等.乙醇、氯化钙对大豆蛋白凝胶性影响的研究[J].食品工业科技,2005(4):95-97WANG Feidi,CUI Yingde,ZHOU Zhipeng,et al.Effect of ethanol and calcium chloride on the gelation of soybean protein[J].Science and Technology of Food Industry,2005(4):95-97
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[18]ALVAREZ P A,RAMASWAMY H S,ISMAIL A A.High pressure gelation of soy proteins:effect of concentration,p Hand additives[J].Journal of Food Engineering,2008,88(3):331-340
[19]GU X,CAMPBELL L J,EUSTON S R.Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels[J].Food Hydrocolloids,2009,23(2):314-326
[20]TANG C H,CHEN L,FOEGEDING E A.Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by Ca Cl2,glucono-δ-lactone(GDL),and transglutaminase:Influence of thermal treatments before and/or after emulsification[J].Journal of agricultural and food chemistry,2011,59(8):4071-4077
[21]CHIN K B,GO M Y,XIONG Y L.Effect of soy protein substitution for sodium caseinate on the transglutaminateinduced cold and thermal gelation of myofibrillar protein[J].Food research international,2009,42(8):941-948
[22]任为聪,程建军,张智宇,等.不同改性方法对蛋白质溶解性的影响研究进展[J].中国粮油学报,2011,26(8):123-128REN Weicong,CHENG Jianjun,ZHANG Zhiyu,et al.Study on different modification methods on solubility properties of protein[J].Journal of the Chinese Cereals and Oils Association,2011,26(8):123-128
[23]ZHANG H,CLAVER I P,ZHU K X,et al.The Effect of Ultrasound on the Functional Properties of Wheat Gluten[J].Molecules,2011,16(5):4231-4240
[24]WANG Z,SUN X,LIAN Z,et al.The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose film[J].Journal of Food Engineering,2013,114(2):183-191
[25]许晶,齐宝坤,赵青山,等.大豆分离蛋白结构特性与表面疏水性的关系[J].中国粮油学报,2015,30(8):32-36XU Jing,QI Baokun,ZHAO Qingshan,et al.Relationship between structural properties and surface hydrophobicity of soybean protein isolate[J].Journal of the Chinese Cereals and Oils Association,2015,30(8):32-36
[26]HU H,WU J,LI-CHAN E C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655
[27]WANG K Q,LUO S Z,ZHONG X Y,et al.Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation[J].Food chemistry,2017,214:393-399
[28]陈复生,李里特,辰已英三.分子力对大豆蛋白透明凝胶作用机理研究[J].郑州工程学院学报,2001,22(2):11-16CHENFusheng,LI Lite,EIZO Tatsumi.Study on mechanisms of molecular forces to soybean protein transparent gels[J].Journal of Zhengzhou Institute of Technology,2001,22(2):11-16
[29]WANG Z,LI Y,JIANG L,et al.Relationship between secondary structure and surface hydrophobicity of soybean protein isolate subjected to heat treatment[J].Journal of Chemistry,2014,2014(5):1-10.
[2]田琨,管娟,邵正中,等.大豆分离蛋白结构与性能[J].化学进展,2008,20(4):565-573TIAN Kun,GUAN Juan,SHAO Zhengzhong,et al.Structural and functional study of soybean protein isolation[J].Progress in Chemistry,2008,20(4):565-573
[3]王丹,李琢伟,刘俊梅,等.大豆蛋白凝胶制备方法及其影响因素的研究进展[J].农业机械,2013(29):69-73WAN Dan,LI Zhuowei,LIU Junmei,et al.Research progress of preparation of soybean protein gel and its influencing factors[J].Farm Machinery,2013(29):69-73
[4]笪久香,胡亚云,栾广忠,等.无机盐对酶促大豆蛋白胶凝特性的影响[J].中国粮油学报,2015(6):15-21DA Jiuxiang,HU Yayun,LUAN Guangzhong,et al.Effects of inorganic salts on the gel properties of enzymatic-induced soybean protein[J].Journal of the Chinese Cereals and Oils Association,2015(6):15-21
[5]TANG C H,LUO L J,LIU F,et al.Transglutaminase-set soy globulin-stabilized emulsion gels:Influence of soyβ-conglycinin/glycinin ratio on properties,microstructure and gelling mechanism[J].Food research international,2013,51(2):804-812
[6]王建中,尹红娜.小麦谷朊粉改性新技术综述[J].轻工学报,2017,32(2):20-25WANG Jianzhong,YIN Hongna.Research progress of modification new technologies for wheat gluten[J].Journal of Light Industry,2017,32(2):20-25
[7]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
[8]JAMBRAK A R,LELAS V,MASON T J,et al.Physical properties of ultrasound treated soy proteins[J].Journal of Food Engineering,2009,93(4):386-393
[9]ZHANG Q T,TU Z C,XIAO H,et al.Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate[J].Food&Bioproducts Processing,2014,92(1):30-37
[10]QIN X S,LUO S Z,CAI J,et al.Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures[J].Journal of the Science of Food and Agriculture,2016,96(10):3559-3566
[11]孙撬撬,王凯强,罗水忠,等.理化复合预处理对TGase改性小麦蛋白性质的影响[J].中国粮油学报,2017,32(6):15-20SUN Qiaoqiao,WANG Kaiqiang,LUO Shuizhong,et al.Effect of physicochemical pretreatments on transglutaminase-enhanced gelation of wheat gluten[J].Journal of the Chinese Cereals and Oils Association,2017,32(6):15-20
[12]王飞镝,崔英德,周智鹏,等.乙醇、氯化钙对大豆蛋白凝胶性影响的研究[J].食品工业科技,2005(4):95-97WANG Feidi,CUI Yingde,ZHOU Zhipeng,et al.Effect of ethanol and calcium chloride on the gelation of soybean protein[J].Science and Technology of Food Industry,2005(4):95-97
[13]SUN Y,HAYAKAWA S,IZUMORI K.Modification of ovalbumin with a rare ketohexose through the Maillard reaction:effect on protein structure and gel properties.[J].Journal of Agricultural&Food Chemistry,2004,52(5):1293-1299
[14]ARZENI C,MARTNEZ K,ZEMA P,et al.Comparative study of high intensity ultrasound effects on food proteins functionality[J].Journal of Food Engineering,2012,108(3):463-472
[15]SHIMADA K,CHEFTEL J C.Determination of sulfhydryl groups and disulfide bonds in heat-induced gels of soy protein isolate.[J].Journal of Agricultural&Food Chemistry,1988,36(1):147-153
[16]HAYAKAWA S,NAKAI S.Relationships of hydrophobicity and net charge to the solubility of milk and soy proteins[J].Journal of Food Science,1985,50(2):486-491
[17]GMEZ-GUILLN M C,BORDERAS A J,MONTEROP.Chemical interactions of nonmuscle proteins in the network of sardine(Sardina pilchardus)muscle gels[J].LWT-Food Science and Technology,1997,30(6):602-608
[18]ALVAREZ P A,RAMASWAMY H S,ISMAIL A A.High pressure gelation of soy proteins:effect of concentration,p Hand additives[J].Journal of Food Engineering,2008,88(3):331-340
[19]GU X,CAMPBELL L J,EUSTON S R.Influence of sugars on the characteristics of glucono-δ-lactone-induced soy protein isolate gels[J].Food Hydrocolloids,2009,23(2):314-326
[20]TANG C H,CHEN L,FOEGEDING E A.Mechanical and water-holding properties and microstructures of soy protein isolate emulsion gels induced by Ca Cl2,glucono-δ-lactone(GDL),and transglutaminase:Influence of thermal treatments before and/or after emulsification[J].Journal of agricultural and food chemistry,2011,59(8):4071-4077
[21]CHIN K B,GO M Y,XIONG Y L.Effect of soy protein substitution for sodium caseinate on the transglutaminateinduced cold and thermal gelation of myofibrillar protein[J].Food research international,2009,42(8):941-948
[22]任为聪,程建军,张智宇,等.不同改性方法对蛋白质溶解性的影响研究进展[J].中国粮油学报,2011,26(8):123-128REN Weicong,CHENG Jianjun,ZHANG Zhiyu,et al.Study on different modification methods on solubility properties of protein[J].Journal of the Chinese Cereals and Oils Association,2011,26(8):123-128
[23]ZHANG H,CLAVER I P,ZHU K X,et al.The Effect of Ultrasound on the Functional Properties of Wheat Gluten[J].Molecules,2011,16(5):4231-4240
[24]WANG Z,SUN X,LIAN Z,et al.The effects of ultrasonic/microwave assisted treatment on the properties of soy protein isolate/microcrystalline wheat-bran cellulose film[J].Journal of Food Engineering,2013,114(2):183-191
[25]许晶,齐宝坤,赵青山,等.大豆分离蛋白结构特性与表面疏水性的关系[J].中国粮油学报,2015,30(8):32-36XU Jing,QI Baokun,ZHAO Qingshan,et al.Relationship between structural properties and surface hydrophobicity of soybean protein isolate[J].Journal of the Chinese Cereals and Oils Association,2015,30(8):32-36
[26]HU H,WU J,LI-CHAN E C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655
[27]WANG K Q,LUO S Z,ZHONG X Y,et al.Changes in chemical interactions and protein conformation during heat-induced wheat gluten gel formation[J].Food chemistry,2017,214:393-399
[28]陈复生,李里特,辰已英三.分子力对大豆蛋白透明凝胶作用机理研究[J].郑州工程学院学报,2001,22(2):11-16CHENFusheng,LI Lite,EIZO Tatsumi.Study on mechanisms of molecular forces to soybean protein transparent gels[J].Journal of Zhengzhou Institute of Technology,2001,22(2):11-16
[29]WANG Z,LI Y,JIANG L,et al.Relationship between secondary structure and surface hydrophobicity of soybean protein isolate subjected to heat treatment[J].Journal of Chemistry,2014,2014(5):1-10.