摘要
以20,40,80,120和160 MPa处理大豆分离蛋白溶液,分析动态高压微射流(DHPM)对大豆分离蛋白的粒径分布、Zeta电位、蛋白溶解度、蛋白质的二级结构和形貌变化的影响。结果表明:在DHPM下的大豆分离蛋白平均粒径与常压下(0.1 MPa)大豆蛋白溶液相比有显著性差异(p<0.05),随着压力的增加,粒径逐渐减小;DHPM下的大豆分离蛋白Zeta电位与常压下大豆分离蛋白相比有显著性的差异(p<0.05);40 MPa下大豆分离蛋白的溶解性达到82%,并趋于稳定;傅里叶红外光分析发现DHPM处理引起大豆分离蛋白二级结构的变化;扫描电镜表征表明当压力达到160 MPa时,大豆分离蛋白彻底被破坏成为细小颗粒。DHPM可以改善大豆分离蛋白性质和结构,从而利于其溶液的稳定性。
Dynamic high pressure microfluidization(DHMP)treatment at the pressure of 20,40,80,120 and 160 MPa was performed to explore its effects on the characteristics of SPI in aqueous solution in terms of mean particle size,zeta potential,solubility,secondary structure and morphology.The results showed that mean particle size and zeta potential of samples under DHMP represented significant difference(p<0.05)compared with the untreated samples.As the pressure was increased,the mean particle size of samples was decreased while its solubility was apparently enhanced and its solubility was up to 82% at 40 MPa pressure,and tended to stabilize.The change of secondary structure of SPI under DHPM had observed by FT-IR analysis.Scanning electron microscopy showed that particle of SPI at 160 MPa pressure was destroyed to become nanoparticles.Taken together,DHMP could improve the properties and structure of SPI and was beneficial to the stability of its solution.
作者
敬思群
王德萍
周苗苗
纵伟
JING Siqun;WANG Deping;ZHOU Miaomiao;ZONG Wei(Henry Fok College of Food Science&Engineering,Shaoguan University,Guangdong 512005;College of Life Sciences&Technology,Xinjiang University,Xingjiang 830046;Food and Bioengineering Department,Zhengzhou University of Light Industry,Food Production and Safety Henna Collaborative Innovation Center,Zhengzhou 450002)
出处
《食品工业》
CAS
2021年第12期318-322,共5页
The Food Industry
基金
国家自然科学基金项目(31660462)
韶关学院教授科研启动经费(433-99000611)。
