微波干燥对生物解离富肽豆粉蛋白亚基及功能性的影响

Effect of Microwave Drying on Protein Subunits and Functional Properties of Enzyme-assisted Aqueous Extraction Processing Protein Rich Bean Powder

以生物解离大豆水解液为研究对象,运用高效液相体积排阻色谱技术研究了不同微波干燥条件对富肽豆粉中蛋白类物质亚基组分和空间构象的变化规律,并对生物解离富肽豆粉的粉体性质及功能性质进行研究。结果表明,微波干燥条件对HPLC-SEC峰的强度影响明显,分子量18~44 ku的蛋白质水解物约占总蛋白质类的73.47%~89.36%,主要亚基成分为大豆球蛋白,这是由于不同微波干燥条件下的物相转换率和分子间碰撞机会不同,蛋白纤维化聚集形成的速度不同,从而对生物解离富肽豆粉分子量产生影响。此外,生物解离富肽豆粉的水溶性和分散性在不同微波干燥条件下具有相似趋势,这与粉体残余水分量、蛋白质分子运动剧烈程度、分子构象变化及分子聚集和解离相关。

Biological dissociated soybean hydrolysates, which was yield in such of the enzyme-assisted aqueous extraction of soybean oil processing, was used as research object, and applied for spray and microwave drying of peptide-rich soybean protein meal powder, which was prepared under different conditions. The protein subunits of soybean meal composition, the rules of spatial conformation change of the protein phase volume, and the physical and functional properties of the peptide-rich soybean meal powder were in-depth investigated based on high performance liquid exclusion chromatography technology. Research results showed that the impact of spray-microwave drying conditions on the HPLC - SEC peak intensity was significant, and 18 -44 ku proteins took 73.47% - 89.36% of the total protein of the powder. The main component of soybean protein was globulin subunit, which was perhaps determined by the phase conversion rate, molecular collision between different proteins, aggregation opportunities and fibrosis at different spray speeds and microwave drying conditions, molecular weight of the enzyme dissociated soybean peptide-rich powder were also influenced under various conditions. In addition, the water solubility and dispersibility of biodissociated peptide-rich soy flour had similar trends under different microwave drying conditions, and reflected the same problem, which were related to the residual water content of the powder, the intensity changes, and aggregation and dissociation. of protein molecule movement, conformational