超声预处理对大豆分离蛋白糖基化复合物酸诱导凝胶性质的影响
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摘要
对溶液体系中大豆分离蛋白(soybean protein isolate,SPI)与葡萄糖和麦芽糖之间的糖基化反应进行超声预处理,探讨超声预处理对SPI/糖复合物酸诱导凝胶性质的影响。傅里叶变换红外光谱分析表明糖分子与SPI形成了共价复合物。超声预处理20 min时,SPI/糖复合物的接枝度最大。葡萄糖和麦芽糖与SPI的糖基化作用会降低蛋白质的表面疏水性(H_0)和平均粒径(D_(43)),而超声预处理能够使SPI/糖复合物具有更高的H_0和更低的D_(43)。由于疏水相互作用的减小,糖基化反应会削弱SPI酸诱导凝胶网络,导致凝胶强度和凝胶持水性降低。然而,超声预处理能够降低或消除糖基化反应对SPI酸诱导凝胶的弱化作用,甚至能够改善蛋白质的凝胶性。
The glycosylation reaction of soybean protein isolate(SPI) with glucose and maltose in a phosphate buffered saline was allowed to take place after ultrasonic pretreatment. The aim was to investigate the effect of ultrasonic pretreatment on acid-induced gel properties of SPI/sugar conjugates. Fourier transform infrared spectroscopy(FTIR) analysis indicated the formation of covalent conjugates between sugars and SPI. The largest degree of grafting for SPI/sugar conjugates was found upon ultrasonic pretreatment of the reaction system for 20 min. The surface hydrophobicity(H_0) and average particle size(D_(43)) of SPI were reduced by glycosylation with glucose and maltose. SPI/sugar conjugates with ultrasonic pretreatment had higher H_0 and lower D_(43). The glycosylation reaction could weaken the network structure of acid-induced SPI gel due to the reduction of hydrophobic interaction, leading to a decrease of gel strength and water-holding capacity. However, ultrasonic pretreatment could reduce or abrogate the weakening effect of glycation on acid-induced SPI gel, and even improve gel properties.
The glycosylation reaction of soybean protein isolate(SPI) with glucose and maltose in a phosphate buffered saline was allowed to take place after ultrasonic pretreatment. The aim was to investigate the effect of ultrasonic pretreatment on acid-induced gel properties of SPI/sugar conjugates. Fourier transform infrared spectroscopy(FTIR) analysis indicated the formation of covalent conjugates between sugars and SPI. The largest degree of grafting for SPI/sugar conjugates was found upon ultrasonic pretreatment of the reaction system for 20 min. The surface hydrophobicity(H_0) and average particle size(D_(43)) of SPI were reduced by glycosylation with glucose and maltose. SPI/sugar conjugates with ultrasonic pretreatment had higher H_0 and lower D_(43). The glycosylation reaction could weaken the network structure of acid-induced SPI gel due to the reduction of hydrophobic interaction, leading to a decrease of gel strength and water-holding capacity. However, ultrasonic pretreatment could reduce or abrogate the weakening effect of glycation on acid-induced SPI gel, and even improve gel properties.
引文
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[28]KONTOGIORGOS V,RITZOULIS C,BILIADERIS C G,et al.Effect of barleyβ-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels[J].Food Hydrocolloids,2006,20(5):749-756.DOI:10.1016/j.foodhyd.2005.07.008.
[29]LAZARIDOU A,VAIKOUSI H,BILIADERIS C G.Impact of mixed-linkage(1-3,1-4)β-glucans on physical properties of acid-set skim milk gels[J].International Dairy Journal,2008,18(3):312-322.DOI:10.1016/j.idairyj.2007.08.005.
[30]ZHAO Chengbin,ZHOU Linyi,LIU Jinyang,et al.Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products[J].Journal of Food Science and Technology,2016,53(5):2342-2351.DOI:10.1007/s13197-016-2206-z.
[31]HU Hao,FAN Xin,ZHOU Zhi,et al.Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments[J].Ultrasonics Sonochemistry,2013,20(1):187-195.DOI:10.1016/j.ultsonch.2012.07.011.
[32]TANG C H,WU H,CHEN Z,et al.Formation and properties of glycinin-rich andβ-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase[J].Food Research International,2006,39(1):87-97.DOI:10.1016/j.foodres.2005.06.004.
[33]SUN Yanjun,CHEN Jianhang,ZHANG Shuwen,et al.Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate[J].Journal of Food Engineering,2014,124:11-18.DOI:10.1016/j.jfoodeng.2013.09.013.
[34]ZHAO L,ZHANG S W,ULUKO H,et al.Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat’s milk[J].Food Chemistry,2014,165(15):167-174.DOI:10.1016/j.foodchem.2014.05.081.
[35]RIENER J,NOCI F,CRONIN D A,et al.A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks[J].Food Chemistry,2010,119(3):1108-1113.DOI:10.1016/j.foodchem.2009.08.025.
[2]布冠好,张楠,陈复生.大豆蛋白-木糖复合物的抗原性、致敏性及结构特性研究[J].现代食品科技,2015,31(11):33-38;91.DOI:10.13982/j.mfst.1673-9078.2015.11.006.
[3]DIFTIS N,KIOSSEOGLOU V.Improvement of emulsifying properties of soybean protein isolate by conjugation with carboxymethyl cellulose[J].Food Chemistry,2003,81(1):1-6.DOI:10.1016/S0308-8146(02)00236-4.
[4]胡昊,胡坦,许琦,等.高场强超声波技术在食品蛋白质加工中的应用研究进展[J].食品科学,2015,36(15):260-265.DOI:10.7506/spkx1002-6630-201515048.
[5]ZISU B,BHASKARACHARYA R,KENTISH S,et al.Ultrasonic processing of dairy systems in large scale reactors[J].Ultrasonics Sonochemistry,2009,17(6):1075-1081.DOI:10.1016/j.ultsonch.2009.10.014.
[6]STANIC-VUCINIC D,PRODIC I,APOSTOLOVIC D,et al.Structure and antioxidant activity ofβ-lactoglobulin-glycoconjugates obtained by high-intensity-ultrasound-induced Maillard reaction in aqueous model systems under neutral conditions[J].Food Chemistry,2012,138(1):590-599.DOI:10.1016/j.foodchem.2012.10.087.
[7]ZHAO Chengbin,ZHANG Hao,XU Xiuying,et al.Effect of acetylation and succinylation on physicochemical properties and structural characteristics of oat protein isolate[J].Process Biochemistry,2017,57:117-123.DOI:10.1016/j.procbio.2017.03.022.
[8]齐宝坤,李杨,王中江,等.不同品种大豆分离蛋白Zeta电位和粒径分布与表面疏水性的关系[J].食品科学,2017,38(3):114-118.DOI:10.7506/spkx1002-6630-201703019.
[9]ZHAO Chengbin,WU Fei,LI Yongping,et al.Effects ofβ-glucans on properties of soya bean protein isolate thermal gels[J].International Journal of Food Science and Technology,2015,50(2):347-355.DOI:10.1111/ijfs.12635.
[10]CHOI Y J,CHO M S,PARK J W.Effect of hydration time and salt addition on gelation properties of major protein additives[J].Journal of Food Science,2000,65(8):1338-1342.DOI:10.1111/j.1365-2621.2000.tb10608.x.
[11]MOREL M H,DEHLON P,AUTRAN J C,et al.Effects of temperature,sonication time,and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography[J].Cereal Chemistry,2000,77(5):685-691.DOI:10.1094/CCHEM.2000.77.5.685.
[12]VAN DER VENC C,MURESAN S,GRUPPEN H,et al.FTIRspectra of whey and casein hydrolysates in relation to their functional properties[J].Journal of Agricultural and Food Chemistry,2002,50(24):6943-6950.DOI:10.1021/jf020387k.
[13]XU W,LIU B,YANG H,et al.Effect ofγ-irradiation on the physicochemical properties of mixed soy protein isolate/starch material[J].African Journal of Biotechnology,2012,11(28):7238-7246.
[14]LIU J H,RU Q M,DING Y T.Glycation a promising method for food protein modification:physicochemical properties and structure,a review[J].Food Research International,2012,49(1):170-183.DOI:10.1016/j.foodres.2012.07.034.
[15]MEDRANO A,ABIRACHED C,PANIZZOLO L,et al.The effect of glycation on foam and structural properties ofβ-lactoglobulin[J].Food Chemistry,2009,113(1):127-133.DOI:10.1016/j.foodchem.2008.07.036.
[16]JACKMAN R L,YADA R Y.Ultraviolet absorption and fluorescence properties of whey-potato and whey-pea protein composites[J].Canadian Institute Food Science and Technology Journal,1989,22:252-259.DOI:10.1016/S0315-5463(89)70392-8.
[17]KOHYAMA K,SANO Y,DOI E.Rheological characteristics and gelation mechanism of tofu(soybean curd)[J].Journal of Agricultural and Food Chemistry,1995,43(7):1808-1812.DOI:10.1021/jf00055a011.
[18]KAYE Y K,EASA A M,ISMAIL N.Reducing weight loss of retorted soy protein tofu by using glucose-and microwave-pre-heating treatment[J].International Journal of Food Science and Technology,2001,36(4):387-392.DOI:10.1046/j.1365-2621.2001.00471.x.
[19]ACHOURI A,BOYE J I,YAYLAYAN V A,et al.Functional properties of glycated soy 11S glycinin[J].Journal of Food Science,2005,70(4):C269-C274.DOI:10.1111/j.1365-2621.2005.tb07172.x.
[20]MU L,ZHAO M,YANG B,et al.Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates[J].Journal of Agricultural and Food Chemistry,2010,58(7):4494-4499.DOI:10.1021/jf904109d.
[21]CHEN Lin,CHEN Jianshe,REN Jiaoyan,et al.Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates[J].Journal of Agricultural and Food Chemistry,2011,59(6):2600-2609.DOI:10.1021/jf103771x.
[22]HU H,WU J H,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.DOI:10.1016/j.foodhyd.2012.08.001.
[23]ARZENI C,MARTíNEZ K,ZEMA P,et al.Comparative study of high intensity ultrasound effects on food proteins functionality[J].Journal of Food Engineering,2011,108(3):463-472.DOI:10.1016/j.jfoodeng.2011.08.018.
[24]MALAKI N A,TOSH S M,WOODROW L,et al.Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk[J].LWT-Food Science and Technology,2009,42(7):1245-1252.DOI:10.1016/j.lwt.2009.03.001.
[25]GU Xin,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.DOI:10.1016/j.foodhyd.2008.01.005.
[26]HU H,LI-CHAN E C Y,WAN L,et al.The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate[J].Food Hydrocolloids,2013,32(2):303-311.DOI:10.1016/j.foodhyd.2013.01.016.
[27]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.DOI:10.1016/j.jfoodeng.2009.02.001.
[28]KONTOGIORGOS V,RITZOULIS C,BILIADERIS C G,et al.Effect of barleyβ-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels[J].Food Hydrocolloids,2006,20(5):749-756.DOI:10.1016/j.foodhyd.2005.07.008.
[29]LAZARIDOU A,VAIKOUSI H,BILIADERIS C G.Impact of mixed-linkage(1-3,1-4)β-glucans on physical properties of acid-set skim milk gels[J].International Dairy Journal,2008,18(3):312-322.DOI:10.1016/j.idairyj.2007.08.005.
[30]ZHAO Chengbin,ZHOU Linyi,LIU Jinyang,et al.Effect of ultrasonic pretreatment on physicochemical characteristics and rheological properties of soy protein/sugar Maillard reaction products[J].Journal of Food Science and Technology,2016,53(5):2342-2351.DOI:10.1007/s13197-016-2206-z.
[31]HU Hao,FAN Xin,ZHOU Zhi,et al.Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments[J].Ultrasonics Sonochemistry,2013,20(1):187-195.DOI:10.1016/j.ultsonch.2012.07.011.
[32]TANG C H,WU H,CHEN Z,et al.Formation and properties of glycinin-rich andβ-conglycinin-rich soy protein isolate gels induced by microbial transglutaminase[J].Food Research International,2006,39(1):87-97.DOI:10.1016/j.foodres.2005.06.004.
[33]SUN Yanjun,CHEN Jianhang,ZHANG Shuwen,et al.Effect of power ultrasound pre-treatment on the physical and functional properties of reconstituted milk protein concentrate[J].Journal of Food Engineering,2014,124:11-18.DOI:10.1016/j.jfoodeng.2013.09.013.
[34]ZHAO L,ZHANG S W,ULUKO H,et al.Effect of ultrasound pretreatment on rennet-induced coagulation properties of goat’s milk[J].Food Chemistry,2014,165(15):167-174.DOI:10.1016/j.foodchem.2014.05.081.
[35]RIENER J,NOCI F,CRONIN D A,et al.A comparison of selected quality characteristics of yoghurts prepared from thermosonicated and conventionally heated milks[J].Food Chemistry,2010,119(3):1108-1113.DOI:10.1016/j.foodchem.2009.08.025.