水力空化在不同pH下对大豆β-伴球蛋白理化性质的影响

The Effect of Hydrodynamic Cavitation on the Physicochemical Properties of the Soybeanβ-Conglycinin with Different pH

为探究水力空化在不同pH下对蛋白质改性的效果,利用单孔孔板水力空化技术分别在pH 3,5,7和9的条件下对大豆β-伴球蛋白进行处理,研究处理前后大豆β-伴球蛋白的平均粒径、Zeta电位、表面疏水性、乳化活性及乳化稳定性等理化性质的变化。结果表明,大豆β-伴球蛋白的平均粒径在pH 5时经水力空化处理30 min后显著降低(p<0.05);Zeta电位绝对值在pH 5和9时经水力空化处理30 min后显著增加(p<0.05),在pH 3和7时降低;表面疏水性在pH 5和7时经水力空化处理10 min后显著增加(p<0.05);乳化活性在pH 5,7和9时随水力空化处理时间的延长而增加,乳化稳定性在pH 7和9时分别经水力空化处理10 min和30 min后增大,而在pH 3和5时减小。可见,水力空化在试验pH下均能使大豆β-伴球蛋白的理化性质发生变化,在一定条件下能改善其乳化活性。

In order to explore the effect of hydrodynamic cavitation on protein modification at different pH,hydrodynamic cavitation with single-well orifice was used to treat soybeanβ-conglycinin under the condition of pH 3,5,7 and 9,respectively.The changes in the average particle size,Zeta potential,surface hydrophobicity and emulsification of soybeanβ-conglycinin before and after treatment were investigated.The results showed that the average particle size of soybeanβ-conglycinin decreased significantly after the treatment at pH 5 for 30 min(p<0.05)by hydrodynamic cavitation;The absolute value of Zeta potential increased significantly after the treatment of hydrodynamic cavitation for 30 min at pH 5 and 9(p<0.05),but decreased at pH 3 and 7;Surface hydrophobicity increased significantly after the treatment at pH 5 and 7 for 10 min by hydrodynamic cavitation(p<0.05);With the extension of the treatment time of hydrodynamic cavitation,emulsifying activity increased at pH 5,7 and 9,the emulsion stability increased after the treatment of hydrodynamic cavitation for 10 min and 30 min at pH 7 and 9,respectively,and decreased at pH 3 and 5.It can be seen that the hydrodynamic cavitation can change the physical and chemical properties of soybeanβ-conglycinin at the pH tested in the experiment,and can improve its emulsifying activity under certain conditions.