大豆7S球蛋白的MTGase条件对其表面疏水性与功能特性、溶液性质的影响及相关性分析

Effect of MTGase Conditions on Surface Hydrophobicity, Functional Properties and Solution Properties of Soybean 7S Globulin and Correlation Analysis of Its Indexes

本文以微生物转谷氨酰胺酶(MTG)酶添加量(10、20、30、40、50 U/g)、pH(3.0、4.0、5.0、6.0、7.0)、温度(40、45、50、55、60℃)为单因素交联处理大豆7S球蛋白,采用ANS(1-苯胺基-8-萘磺酸)荧光探针法测定表面疏水性,马尔文粒度仪测定平均粒径、Zeta电位,测定了乳化性、乳化稳定性,分析单因素处理对交联效果的影响,并探讨了大豆7S球蛋白表面疏水性与其乳化性、乳化稳定性和溶液性质的相关性。结果表明:酶添加量为20 U/g,pH7.0,温度55℃时,对其表面疏水性、乳化性、乳化稳定性和平均粒径改善作用明显,表面疏水性值为1268.7,乳化性值为225.05 min,乳化稳定性值为86.66%,平均粒径99.03 nm;通过相关性分析,大豆7S球蛋白的表面疏水性与乳化性成正相关,与乳化稳定性无相关性;与平均粒径成显著正相关,与Zeta电位成负相关,相关系数分别为0.718(P=0.003)、0.304(P=0.270)、0.860(P=0.005)、-0.727(P=0.02)。

Soybean 7 S globulin was crosslinked by microbial transglutaminase(MTG)enzyme dosage(10,20,30,40,50 U/g),pH(3.0,4.0,5.0,6.0,7.0),temperature(40,45,50,55,60 ℃). The surface hydrophobicity of soybean 7 S globulin was determined by ANS fluorescence probe method,and the average value was determined by Malvine particle size analyzer. The particle size,Zeta potential,emulsifying property and stability of soybean 7 S globulin were also measured. The effect of single factor treatment on crosslinking was analyzed. The correlation between surface hydrophobicity of soybean 7 S globulin and its emulsifying property,emulsifying stability and solution property were discussed. The results showed that the surface hydrophobicity,emulsifying property,emulsifying stability and average particle size were improved obviously when the enzyme was added at 20 U/g,pH7.0 and 55 ℃. The surface hydrophobicity,emulsifying property,emulsifying stability and average particle size of soybean 7 S globulin were 1268.7,225.05 min,86.66% and 99.03 nm,respectively. Surface hydrophobicity was positively correlated with emulsifying property,but not with emulsifying stability;it was positively correlated with average particle size and negatively correlated with Zeta potential,with correlation coefficients of 0.718(P=0.003),0.304(P=0.270),0.860(P=0.005)and-0.727(P=0.02),respectively.