超声处理对黑豆蛋白与可溶性多糖复合物功能性质及结构的影响

The Effects of Ultrasonic Treatment on the Physical Properties and Structure of Black Soybean Protein and Soluble Polysaccharide Complexes

将可溶性多糖与黑豆蛋白进行复合可以改变蛋白的许多功能性质。采用荧光分析、圆二光谱检测超声处理对黑豆蛋白与可溶性多糖复合物蛋白的功能性质及结构的影响。结果表明,将黑豆蛋白与可溶性多糖以1∶2的比例混合时,复合物的乳化性最好,此时复合物乳液比较稳定。用不同超声时间处理上述复合物溶液,处理16 min的复合物的乳化性最好,处理8 min的复合物的乳化稳定性最佳。同时随着超声时间的延长,蛋白质二级结构中α-螺旋含量上升,β-折叠下降,说明蛋白质的结构与功能性质有着密切关系。适当的超声处理可以改变黑豆蛋白与可溶性多糖复合物的结构,提高某些功能特性。

The combination of soluble polysaccharide and black soybean protein could change many functional properties of protein.In this experiment,black soybean protein was mixed with soluble polysaccharide with different time of ultrasonic treatment,which had the effect on physical properties and structure.The results showed that the stability of emulsification and emulsification was the best when the soy protein isolate was mixed with soluble polysaccharide at the ratio of 1∶2.When treated the compound of 1∶2 with ultrasonic,the emulsions of the composites treated for 16 min were the best,and the emulsions with 8 min were the best.Meanwhile with the prolongation of ultrasonic time,there was an increase in theα-helix and a decrease in theβ-sheet,which indicated the structure and functional properties of proteins were closely related to each other.Therefore,proper ultrasonic treatment can influence the degree of compounding of soy protein isolates with soluble polysaccharides,and improved some properties.