大豆分离蛋白与寡糖静电相互作用及复合物乳化性的分析
|
摘要
以大豆分离蛋白(soybean protein isolate,SPI)和寡糖(棉子糖和水苏糖)为原料制备复合溶液,通过调节pH值(3.0~10.0)研究SPI-寡糖形成复合体系的相行为、微观结构,确定形成可溶性静电复合物的条件及其对蛋白质溶解性、乳化性的影响。Zeta电位、激光共聚焦显微镜观测和浊度测定的结果显示,在酸性条件下,SPI与寡糖通过静电相互作用形成复合物,且等电点与SPI相比向酸性偏移;内源荧光光谱扫描发现SPI-寡糖复合物的荧光强度低于SPI,且静电相互作用越强荧光强度降低越明显。当pH 6.0时,SPI-寡糖较大程度形成可溶性静电复合物,此时复合物的功能性质较SPI有所改善,SPI-水苏糖和SPI-棉子糖的乳化性与SPI相比分别提高了50.66%和39.69%。
In this paper,soybean protein isolate(SPI) and oligosaccharides(raffinose and stachyose) were used to prepare a mixed aqueous solution.The phase behavior and microstructure of the composite system were studied at varying pH from 3.0 to 10.0 in order to determine the generation conditions of soluble electrostatic complex and its influence on the emulsifying properties of SPI.The results of Zeta potential,confocal laser scanning microscope and turbidity measurement showed that SPI and oligosaccharides could form an electrostatic complex under acidic conditions.Moreover,the isoelectric point of the complex shifted toward acidity compared to SPI.The intrinsic fluorescence spectra illustrated that the fluorescence intensity of the complex was lower than that of SPI,and it showed a more significant decrease with stronger electrostatic interaction.This research also indicated that SPI and oligosaccharides could form soluble electrostatic complexes at pH 6.0,whose functional properties were improved compared to SPI.The emulsifying capacity of SPI-stachyose and SPI-raffinose complexes were increased by 50.66% and 39.69% compared to that of SPI.
In this paper,soybean protein isolate(SPI) and oligosaccharides(raffinose and stachyose) were used to prepare a mixed aqueous solution.The phase behavior and microstructure of the composite system were studied at varying pH from 3.0 to 10.0 in order to determine the generation conditions of soluble electrostatic complex and its influence on the emulsifying properties of SPI.The results of Zeta potential,confocal laser scanning microscope and turbidity measurement showed that SPI and oligosaccharides could form an electrostatic complex under acidic conditions.Moreover,the isoelectric point of the complex shifted toward acidity compared to SPI.The intrinsic fluorescence spectra illustrated that the fluorescence intensity of the complex was lower than that of SPI,and it showed a more significant decrease with stronger electrostatic interaction.This research also indicated that SPI and oligosaccharides could form soluble electrostatic complexes at pH 6.0,whose functional properties were improved compared to SPI.The emulsifying capacity of SPI-stachyose and SPI-raffinose complexes were increased by 50.66% and 39.69% compared to that of SPI.
引文
[1]DICKINSON E.Flocculation of protein-stabilized oil-in-water emulsions[J].Colloids Surfaces B:Biointerfaces,2010,81(1):130-140.DOI:10.1016/j.colsurfb.2010.06.033.
[2]HOFLAND G W,DE RIJKE A,THIERING R,et al.Isoelectric precipitation of soybean protein using carbon dioxide as a volatile acid[J].Journal of Chromatography B:Biomedical Sciences and Applications,2000,743(1/2):357-368.DOI:10.1016/S0378-4347(00)00259-0.
[3]DICKINSON E.Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions[J].Soft Matter,2008,4(5):932-942.DOI:10.1039/B718319D.
[4]KLEIN M,ASERIN A,SVITOV I,et al.Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate[J].Colloids Surfaces B:Biointerfaces,2010,77(1):75-81.DOI:10.1016/j.colsurfb.2010.01.008.
[5]KHALLOUFI S,CORREDIG M,GOFF H D,et al.Flaxseed gums and their adsorption on whey protein-stabilized oil-inwater emulsions[J].Food Hydrocolloids,2008,23(3):611-618.DOI:10.1016/j.foodhyd.2008.04.004.
[6]GRIGORIEV D O,MILLER R.Mono-and multilayer covered drops as carriers[J].Current Opinion in Colloid&Interface Science,2008,14(1):48-59.DOI:10.1016/j.cocis.2008.03.003.
[7]VINAYAHAN T,WILLIAMS P A,PHILLIPS G.Electrostatic interaction and complex formation between gum Arabic and bovine serum albumin[J].Biomacromolecules,2012,11(12):3367-3374.DOI:10.1021/bm100486p.
[8]CHO Y H,MCCLEMENTS D J.Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes[J].Langmuir,2009,25(12):6649-6657.DOI:10.1021/la8006684.
[9]熊拯,黄贵秋.大豆分离蛋白-阴离子多糖复合体系起泡性能研究[J].农业机械,2011(17):61-64.DOI:10.16167/j.cnki.1000-9868.2011.17.018.
[10]郭兴凤,熊拯,王延青,等.SPI-阴离子多糖复合体系乳化稳定性研究[J].河南工业大学学报(自然科学版),2010,31(3):32-34.DOI:10.16433/j.cnki.issn1673-2383.2010.03.007.
[11]杨秀芳,陈梅,马养民.大豆低聚糖功能及其应用[J].粮食与油脂,2010(5):8-11.DOI:10.3969/j.issn.1008-9578.2010.05.003.
[12]袁杨.食物蛋白与壳聚糖相互作用及其在食品体系的应用研究[D].广州:华南理工大学,2014.
[13]TANG C H,YANG X Q,CHEN Z,et al.Physicochemical and structural characteristics of sodium caseinate biopolymers induced by microbial transglutaminase[J].Journal of Food Biochemistry,2005,29(4):402-421.DOI:10.1111/j.1745-4514.2005.00038.x.
[14]MU L X,ZHAO M 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&Food Chemistry,2010,58(7):4494-4499.DOI:10.1021/jf904109d.
[15]PEARCE K N,KINSELLA J E.Emulsifying properties of proteins:evaluation of a turbidimetric technique[J].Journal of Agricultural&Food Chemistry,1978,26(3):716-723.DOI:10.1021/jf60217a041.
[16]SANTANDER-ORTEGA M J,PEULA-GARCIA J M,GOYCOOLEA F M,et al.Chitosan nanocapsules:effect of chitosan molecular weight and acetylation degree on electrokinetic behaviour and colloidal stability[J].Colloids Surfaces B:Biointerfaces,2011,82(2):571-580.DOI:10.1016/j.colsurfb.2010.10.019.
[17]WONG B T,DAY L,AUGUSTIN M A.Deamidated wheat protein-dextran Maillard conjugates:effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic p H[J].Food Hydrocolloids,2012,25(6):1424-1432.DOI:10.1016/j.foodhyd.2011.01.017.
[18]HERLANT M.Effect of Arabic gum,xanthan gum and orange oil contents onζ-potential,conductivity,stability,size index and p H of orange beverage emulsion[J].Colloids&Surfaces A:Physicochemical&Engineering Aspects,2008,315(1/2/3):47-56.DOI:10.1016/j.colsurfa.2007.07.007.
[19]谢晶晶,章轶锋,李玉辉,等.大豆分离蛋白与甜菜果胶静电复合过程的研究[J].食品工业科技,2013,34(13):58-62.DOI:10.13386/j.issn1002-0306.2013.13.031.
[20]MEKHLOUFI G,SANCHEZ C,RENARD D,et al.p H-Induced structural transitions during complexation and coacervation of betalactoglobulin and acacia gum[J].Langmuir,2015,21(1):386-394.DOI:10.1021/la0486786.
[21]NIU F,SU Y,LIU Y,et al.Ovalbumin-gum arabic interactions:effect of p H,temperature,salt,biopolymers ratio and total concentration[J].Colloids and Surfaces B:Biointerfaces,2014,113(3):477-482.DOI:10.1016/j.colsurfb.2013.08.012.
[22]RU Q,WANG Y,LEE J,et al.Turbidity and rheological properties of bovine serum albumin/pectin coacervates:effect of salt concentration and initial protein/polysaccharide ratio[J].Carbohydrate Polymers,2012,88(3):838-846.DOI:10.1016/j.carbpol.2012.01.019.
[23]KIM D,PARK J,KIM J,et al.Flavonoids as mushroom tyrosinase inhibitors:a fluorescence quenching study[J].Journal of Agricultural&Food Chemistry,2016,54(3):935-941.DOI:10.1021/jf0521855.
[24]GAUCHE C,BARRETO P L M,BORDIGNON-LUIZ M T.Effect of thermal treatment on whey protein polymerization by transglutaminase:implications for functionality in processed dairy foods[J].LWT-Food Science and Technology,2010,43(2):214-219.DOI:10.1016/j.lwt.2009.08.009.
[25]李菊芳.磷脂-大豆蛋白复合物形成机理及其理化、功能特性研究[D].北京:中国农业大学,2014.
[26]BATTAL Y B,TOPUZOGULLARI M,MUSTAFAEVA Z.The fluorescence study of interaction between bovine serum albumin and polyacrylic acid[J].Journal of Fluorescence,2009:1-11.DOI:10.1007/s10895-009-0484-9.
[27]TADPITCHAYANGKOON P,PARK J W,YONGSAWATDIGUL J.Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various p Hs[J].Food Chemistry,2010,121(4):1046-1052.DOI:10.1016/j.foodchem.2010.01.046.
[28]魏冬旭,江连洲,王辰,等.p H值对大豆11S球蛋白结构和表面疏水性的影响[J].食品科学,2015,36(11):1-5.DOI:10.7506/spkx1002-6630-201511001.
[29]NIU F,DONG Y,SHEN F,et al.Phase separation behavior and structural analysis of ovalbumin-gum Arabic complex coacervation[J].Food Hydrocolloids,2015,43:1-7.DOI:10.1016/j.foodhyd.2014.02.009.
[30]邓塔,李军生,阎柳娟,等.大豆蛋白乳化性的研究[J].食品工业科技,2013,34(2):90-93.DOI:10.13386/j.issn1002-0306.2013.02.039.
[31]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.DOI:10.1016/j.jcis.2012.04.075.
[32]SALMINEN H,WEISS J.Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces[J].Food Hydrocolloids, 2014, 35(1): 410-419. DOI:10.1016/j.foodhyd.2013.06.020.
[2]HOFLAND G W,DE RIJKE A,THIERING R,et al.Isoelectric precipitation of soybean protein using carbon dioxide as a volatile acid[J].Journal of Chromatography B:Biomedical Sciences and Applications,2000,743(1/2):357-368.DOI:10.1016/S0378-4347(00)00259-0.
[3]DICKINSON E.Interfacial structure and stability of food emulsions as affected by protein-polysaccharide interactions[J].Soft Matter,2008,4(5):932-942.DOI:10.1039/B718319D.
[4]KLEIN M,ASERIN A,SVITOV I,et al.Enhanced stabilization of cloudy emulsions with gum Arabic and whey protein isolate[J].Colloids Surfaces B:Biointerfaces,2010,77(1):75-81.DOI:10.1016/j.colsurfb.2010.01.008.
[5]KHALLOUFI S,CORREDIG M,GOFF H D,et al.Flaxseed gums and their adsorption on whey protein-stabilized oil-inwater emulsions[J].Food Hydrocolloids,2008,23(3):611-618.DOI:10.1016/j.foodhyd.2008.04.004.
[6]GRIGORIEV D O,MILLER R.Mono-and multilayer covered drops as carriers[J].Current Opinion in Colloid&Interface Science,2008,14(1):48-59.DOI:10.1016/j.cocis.2008.03.003.
[7]VINAYAHAN T,WILLIAMS P A,PHILLIPS G.Electrostatic interaction and complex formation between gum Arabic and bovine serum albumin[J].Biomacromolecules,2012,11(12):3367-3374.DOI:10.1021/bm100486p.
[8]CHO Y H,MCCLEMENTS D J.Theoretical stability maps for guiding preparation of emulsions stabilized by protein-polysaccharide interfacial complexes[J].Langmuir,2009,25(12):6649-6657.DOI:10.1021/la8006684.
[9]熊拯,黄贵秋.大豆分离蛋白-阴离子多糖复合体系起泡性能研究[J].农业机械,2011(17):61-64.DOI:10.16167/j.cnki.1000-9868.2011.17.018.
[10]郭兴凤,熊拯,王延青,等.SPI-阴离子多糖复合体系乳化稳定性研究[J].河南工业大学学报(自然科学版),2010,31(3):32-34.DOI:10.16433/j.cnki.issn1673-2383.2010.03.007.
[11]杨秀芳,陈梅,马养民.大豆低聚糖功能及其应用[J].粮食与油脂,2010(5):8-11.DOI:10.3969/j.issn.1008-9578.2010.05.003.
[12]袁杨.食物蛋白与壳聚糖相互作用及其在食品体系的应用研究[D].广州:华南理工大学,2014.
[13]TANG C H,YANG X Q,CHEN Z,et al.Physicochemical and structural characteristics of sodium caseinate biopolymers induced by microbial transglutaminase[J].Journal of Food Biochemistry,2005,29(4):402-421.DOI:10.1111/j.1745-4514.2005.00038.x.
[14]MU L X,ZHAO M 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&Food Chemistry,2010,58(7):4494-4499.DOI:10.1021/jf904109d.
[15]PEARCE K N,KINSELLA J E.Emulsifying properties of proteins:evaluation of a turbidimetric technique[J].Journal of Agricultural&Food Chemistry,1978,26(3):716-723.DOI:10.1021/jf60217a041.
[16]SANTANDER-ORTEGA M J,PEULA-GARCIA J M,GOYCOOLEA F M,et al.Chitosan nanocapsules:effect of chitosan molecular weight and acetylation degree on electrokinetic behaviour and colloidal stability[J].Colloids Surfaces B:Biointerfaces,2011,82(2):571-580.DOI:10.1016/j.colsurfb.2010.10.019.
[17]WONG B T,DAY L,AUGUSTIN M A.Deamidated wheat protein-dextran Maillard conjugates:effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic p H[J].Food Hydrocolloids,2012,25(6):1424-1432.DOI:10.1016/j.foodhyd.2011.01.017.
[18]HERLANT M.Effect of Arabic gum,xanthan gum and orange oil contents onζ-potential,conductivity,stability,size index and p H of orange beverage emulsion[J].Colloids&Surfaces A:Physicochemical&Engineering Aspects,2008,315(1/2/3):47-56.DOI:10.1016/j.colsurfa.2007.07.007.
[19]谢晶晶,章轶锋,李玉辉,等.大豆分离蛋白与甜菜果胶静电复合过程的研究[J].食品工业科技,2013,34(13):58-62.DOI:10.13386/j.issn1002-0306.2013.13.031.
[20]MEKHLOUFI G,SANCHEZ C,RENARD D,et al.p H-Induced structural transitions during complexation and coacervation of betalactoglobulin and acacia gum[J].Langmuir,2015,21(1):386-394.DOI:10.1021/la0486786.
[21]NIU F,SU Y,LIU Y,et al.Ovalbumin-gum arabic interactions:effect of p H,temperature,salt,biopolymers ratio and total concentration[J].Colloids and Surfaces B:Biointerfaces,2014,113(3):477-482.DOI:10.1016/j.colsurfb.2013.08.012.
[22]RU Q,WANG Y,LEE J,et al.Turbidity and rheological properties of bovine serum albumin/pectin coacervates:effect of salt concentration and initial protein/polysaccharide ratio[J].Carbohydrate Polymers,2012,88(3):838-846.DOI:10.1016/j.carbpol.2012.01.019.
[23]KIM D,PARK J,KIM J,et al.Flavonoids as mushroom tyrosinase inhibitors:a fluorescence quenching study[J].Journal of Agricultural&Food Chemistry,2016,54(3):935-941.DOI:10.1021/jf0521855.
[24]GAUCHE C,BARRETO P L M,BORDIGNON-LUIZ M T.Effect of thermal treatment on whey protein polymerization by transglutaminase:implications for functionality in processed dairy foods[J].LWT-Food Science and Technology,2010,43(2):214-219.DOI:10.1016/j.lwt.2009.08.009.
[25]李菊芳.磷脂-大豆蛋白复合物形成机理及其理化、功能特性研究[D].北京:中国农业大学,2014.
[26]BATTAL Y B,TOPUZOGULLARI M,MUSTAFAEVA Z.The fluorescence study of interaction between bovine serum albumin and polyacrylic acid[J].Journal of Fluorescence,2009:1-11.DOI:10.1007/s10895-009-0484-9.
[27]TADPITCHAYANGKOON P,PARK J W,YONGSAWATDIGUL J.Conformational changes and dynamic rheological properties of fish sarcoplasmic proteins treated at various p Hs[J].Food Chemistry,2010,121(4):1046-1052.DOI:10.1016/j.foodchem.2010.01.046.
[28]魏冬旭,江连洲,王辰,等.p H值对大豆11S球蛋白结构和表面疏水性的影响[J].食品科学,2015,36(11):1-5.DOI:10.7506/spkx1002-6630-201511001.
[29]NIU F,DONG Y,SHEN F,et al.Phase separation behavior and structural analysis of ovalbumin-gum Arabic complex coacervation[J].Food Hydrocolloids,2015,43:1-7.DOI:10.1016/j.foodhyd.2014.02.009.
[30]邓塔,李军生,阎柳娟,等.大豆蛋白乳化性的研究[J].食品工业科技,2013,34(2):90-93.DOI:10.13386/j.issn1002-0306.2013.02.039.
[31]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.DOI:10.1016/j.jcis.2012.04.075.
[32]SALMINEN H,WEISS J.Electrostatic adsorption and stability of whey protein-pectin complexes on emulsion interfaces[J].Food Hydrocolloids, 2014, 35(1): 410-419. DOI:10.1016/j.foodhyd.2013.06.020.