氧化变构制备大豆分离蛋白质基表面活性剂

Preparation of soy protein isolate surfactant by oxidative modification

本文通过控制性打开二硫键的方式,制备以大豆分离蛋白质基表面活性剂。试验结果表明:随着过氧乙酸量的增加,二硫键的打开率逐渐增加,当二硫键断开率为46%时,此条件下的γCMC,CMC值分别为53.12 m N/m,0.15 g/L,具有表面活性;HLB值为9,表明样品的亲油性较强;起泡性和起泡稳定性、乳化性和乳化稳定性都有一定的提高;圆二色谱以及荧光图谱表明,不同程度的打开二硫键,蛋白质的结构由β型转变为α+β型,内部的疏水基团暴露,导致疏水性能提高。

In this paper,a soybean-isolated protein-based surfactant was prepared by controlling the opening of disulfide bonds.The results showed that with the increase of the amount of peracetic acid,the opening rate of disulfide bond gradually increased.When the disulfide bond breaking rate was 46% ,the γMC was 53.12 mN/m and the CMC value was 0.15 g/L,there were surface activity.The HLB value was 9,indicating that the sample of strong lipophilic ;foaming and foaming stability, emulsifying and emulsifying stability have improved.Circular dichroism and fluorescence patterns showed that varying degrees of open disulfide bond,the structure of the protein changes from type β to α ＋ β,the internal hydrophobic groups were exposed, resulting in hydrophobicity improved.