卡拉胶与花生球蛋白稳定性机制的研究

The mechanism of carrageenan and the peanut globulin's stability

花生蛋白饮料营养全面,风味独特,颇受消费者欢迎。而花生蛋白不稳定一直是影响花生蛋白饮料的关键问题,花生球蛋白是其主要组分,在花生蛋白稳定性中起重要作用。多糖对花生蛋白稳定性有重要的影响,然而关于阴性多糖对花生球蛋白的稳定性研究尚未见详细报道,国内对阴性多糖卡拉胶的研究多限于产品配方及生产工艺的优化。以花生球蛋白和阴离子多糖卡拉胶形成的共混体系为研究对象,从黏度、ζ-电位值、微观结构等方面研究发现卡拉胶与花生球蛋白吸附后在蛋白表面形成吸附层,该吸附层上的电荷所提供的静电排斥作用对体系稳定起主要作用。卡拉胶主要与花生球蛋白极性部分结合,结合时花生球蛋白的结构发生了变化,Trp残基所处的微环境极性减小,形成较稳定的网状结构。研究结果对指导建立成熟的复配稳定剂配方工艺技术,对保证最终产品稳定性具有指导意义。

Peanut protein drinks is popular among consumers, for its variety of nutrients, especially protein, essential amina acids and unsaturated fatty acids. Peanut protein precipitation is a key issue on peanut protein drinks. As its main components, arachin palys an important role in peanut protein stability. Polysaccharides have an effect on the peanut protein stability, the studies on the stabilization mechanism of arachin induced by negative polysaccharide are still rare. According to the study on arachin and carrageenan complex system, viscosity, ζ-potential, microstructure were used to help investigate it. The study found that carrageenan and peanut globulin in protein adsorption forms on the surface after adsorption, the adsorption layer on the charge of electrostatic repulsion plays a main role on the system stability. Main peanut globulin polarity and carrageenan, when combined with peanut globulin structure changed, Trp residues of microenvironment polarity decreases, and the formation of a stable network structure. It is important for guiding the establishment of the mature complex stabilizer formulation technology and ensuring the stability of the final product.