不同阴离子对大豆粕蛋白表面性能的影响

Effects of Different Anions on the Surface Properties of Soybean Meal Protein

为了研究阴离子所带电荷和分子量对大豆蛋白表面性能的影响,探讨了在Cl-、PO4 3-、CH3COO-和C6H5O73-4种阴离子分别存在下大豆蛋白的表面性能,以低温豆粕和高温豆粕为研究对象,对其乳化性、起泡性、蛋白溶解性、分子量及亚基结构进行测定。结果表明:当加入无机阴离子Cl-和PO4 3-时,低温大豆粕蛋白的泡沫稳定性分别提高了21%和23.9%,高温大豆粕蛋白的起泡性分别提高了79.4%和72.8%;当加入有机阴离子CH3COO-和C6H5O73-时,低温大豆粕蛋白的泡沫稳定性分别提高了21.9%和25.9%,乳化稳定性提高分别提高了6.38%和13%,高温大豆粕蛋白的起泡性分别提高了59.4%和102.8%。同时通过凝胶电泳法(SDS-PAGE)测定亚基结构变化,结果表明4种阴离子对低温大豆粕蛋白的亚基结构和分子量分布有不同程度的影响。

In order to study electric charge and molecular weight of the anions impacting on the surface properties of soy protein, CI-, PO43-, CH3COO- and C6H5073- were studied to impact on the surface properties of soy protein. Low-temperature and high-temperature soybean meal acted as the research objects, which emulsion stability, emulsifying activity, foaming, foam stability, protein solubility, molecular weight and subunit structure were determined. The results showed that： When added inorganic anions C1- and PO43- foam stability of low-temperature soybean meal were increased by 21% and 23.9%, respectively; High-temperature soybean meal protein foaming were increased by 79.4% and 72.8%, respectively; When added organic anion CH3COO- and C6H5073-, foam stability of low protein soybean meal were improved by 21.9% and 25.9%, respectively; Emulsion stability were improved by 6.38% and 13%, respectively; Foaming of high-temperature soybean meal were improved 59.4% and 102.8%, respectively; Simultaneously, the study determined subunit structure change of soybean protein by gel electrophoresis （SDS-PAGE）. The results showed that four kinds of anions impacted on subunit structure and molecular weight distribution of the low-temperature soybean meal protein with different degrees.