超声处理大豆分离蛋白与肌原纤维蛋白共混体系乳化性及凝胶性研究
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摘要
建立了经过不同程度超声改性(200/400 W、10/20min)的大豆分离蛋白(SPI)与肌原纤维蛋白(MP)的复合体系(W/W=1∶4),对复合体系的乳化性、凝胶性(流变性、持水性、质构性)及微观结构进行观察。然后确定凝胶形成过程中主要交互作用(疏水交互作用、氢键、二硫键)与凝胶性之间的关系,结果表明,SPI经过10/20min、200/400 W超声处理后会影响MP-SPI复合体系的乳化性、凝胶性。其中MP-USPI(400 W、20min)复合体系乳化性及凝胶性最好,EAI和ESI分别为18.25m2/g和78.88%,持水性提高了28.05%,硬度提高了21.5%,弹性为0.88mm。凝胶结构变得致密、均匀,不规则孔洞变小。随着SPI变性程度的升高,氢键都有下降趋势,疏水交互作用增加,二硫键变化不显著。
We firstly the mixed system( w/w = 4∶1) between MP and ultrasound-treated( 200/400 W,10/20 min) SPI. And the emulsification,gel properties( rheology,water hold capacity,texture properties) and microstructure of the mixed system were studied. In addition,the relationship between the interaction in the process of gel formation( hydrophobic interactions,hydrogen bonds and disulfide bonds) and the gel properties was determined. Compared with the MP-NSPI,SPI treated with ultrasound at 10 or 20 min and 200 or 400 W had a significant impact on emulsification,gel properties and microstructure of the mixed MP-SPI system. The emulsification and gel properties were best in MP-USPI( 400 W,20 min) system. EAI and ESI reached 18. 25 m2/g and 78. 88%,and WHC and hardness respectively increased28. 05% and 21. 5%. Springiness reached 0. 88 mm. Microstructure became dense,uniform and irregular holes were smaller.
We firstly the mixed system( w/w = 4∶1) between MP and ultrasound-treated( 200/400 W,10/20 min) SPI. And the emulsification,gel properties( rheology,water hold capacity,texture properties) and microstructure of the mixed system were studied. In addition,the relationship between the interaction in the process of gel formation( hydrophobic interactions,hydrogen bonds and disulfide bonds) and the gel properties was determined. Compared with the MP-NSPI,SPI treated with ultrasound at 10 or 20 min and 200 or 400 W had a significant impact on emulsification,gel properties and microstructure of the mixed MP-SPI system. The emulsification and gel properties were best in MP-USPI( 400 W,20 min) system. EAI and ESI reached 18. 25 m2/g and 78. 88%,and WHC and hardness respectively increased28. 05% and 21. 5%. Springiness reached 0. 88 mm. Microstructure became dense,uniform and irregular holes were smaller.
引文
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[18]杨振.魔芋粉,转谷氨酰胺酶和大豆分离蛋白对鲤鱼肌原纤维蛋白凝胶特性的影响[D].东北农业大学,2012.
[19]Hu H,Fan X,Zhou Z,et al.Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments[J].Ultrasonicssonochemistry,2013,20(1):187-195.
[20]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.
[21]Tian Z M,Wan M X,Wang S P,et al.Effects of ultrasound and additives on the function and structure of trypsin[J].Ultrasonics Sonochemistry,2004,11(6):399-404.
[22]胡昊.利用高场强超声波增强大豆蛋白凝胶性及凝胶缓释效果[D].华中农业大学,2014.
[23]Renkema J,Knabben J,Van Vliet T.Gel formation by pconglycinin and glycinin and their mixtures[J].Food Hydrocolloids,2001,15(4):407-414.
[24]Stathopulos PB,Scholz GA,Hwang YM,et al.Sonication of proteins causes formation of aggregates that resemble amyloid[J].Protein Science,2004,13(11):3017-3027.
[25]Madadlou A,Mousavi ME,Emam-Djomeh Z,et al.Comparison of ph-dependent sonodismption of re-assembled casein micelles by 35 and 130khz ultrasounds[J].Journal of Food Engineering,2009,95(3):505-509.
[2]Feng J,Xiong Y L.Interaction of myofibrillar and preheated soy proteins[J].Journal of Food Science,2002,67(8):2851-2856.
[3]Feng J,Xiong Y L.Interaction and functionality of mixed myofibrillar and enzyme-hydrolyzed soy proteins[J].Journal of Food Science,2003,68(3):803-809.
[4]Herrero A M,Carmona P,Cofrades S,et al.Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment[J].Food research international,2008,41(7):765-772.
[5]欧阳艳华,汪少芸,周红,等.鸡肉蛋白和大豆蛋白的相互作用和机理研究[J].中国食品学报,2011,11(4):90-95.
[6]Park D,Xiong Y L,Alderton A L,et al.Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems[J].Journal of Agricultural and Food Chemistry,2006,54(12):4445-4451.
[7]Kocher P N,Foegeding E A.Microcentrifuge-based method for measuring water-holding of protein gels[J].Journal of Food Science,1993,58(5):1040-1046.
[8]Samejima K,Samejima J.Trillium genus illustrated[M].北海道大学図書刊行会,1987.
[9]Jiang J,Xiong Y L.Extreme p H treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase[J].Meat science,2013,93(3):469-476.
[10]Chen L,Chen J,Ren J,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.
[11]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.
[12]Arzeni C,Martinez 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.
[13]朱建华,杨晓泉.超声物理改性对SPI功能特性的影响[J].中国油脂,2006,31(1):42-44.
[14]朱建华,杨晓泉,熊犍.超声处理对大豆蛋白表面性质的影响[J].食品与发酵工业,2005,31(3):16-20.
[15]Karki B,Lamsal B P,Grewell D,et al.Functional properties of soy protein isolates produced from ultrasonicated defatted soy flakes[J].Journal of the American Oil Chemists'Society,2009,86(10):1021-1028.
[16]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.
[17]陈海华,许时婴,王璋.亚麻籽胶与盐溶肉蛋白的作用机理的研究[J].食品科学,2007,28(4):42-47.
[18]杨振.魔芋粉,转谷氨酰胺酶和大豆分离蛋白对鲤鱼肌原纤维蛋白凝胶特性的影响[D].东北农业大学,2012.
[19]Hu H,Fan X,Zhou Z,et al.Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments[J].Ultrasonicssonochemistry,2013,20(1):187-195.
[20]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.
[21]Tian Z M,Wan M X,Wang S P,et al.Effects of ultrasound and additives on the function and structure of trypsin[J].Ultrasonics Sonochemistry,2004,11(6):399-404.
[22]胡昊.利用高场强超声波增强大豆蛋白凝胶性及凝胶缓释效果[D].华中农业大学,2014.
[23]Renkema J,Knabben J,Van Vliet T.Gel formation by pconglycinin and glycinin and their mixtures[J].Food Hydrocolloids,2001,15(4):407-414.
[24]Stathopulos PB,Scholz GA,Hwang YM,et al.Sonication of proteins causes formation of aggregates that resemble amyloid[J].Protein Science,2004,13(11):3017-3027.
[25]Madadlou A,Mousavi ME,Emam-Djomeh Z,et al.Comparison of ph-dependent sonodismption of re-assembled casein micelles by 35 and 130khz ultrasounds[J].Journal of Food Engineering,2009,95(3):505-509.