Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities.However,the problem related to the hydrolysis of proteins was the generation of the bitter taste.Recently,high hydro...Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities.However,the problem related to the hydrolysis of proteins was the generation of the bitter taste.Recently,high hydrostatic pressure(HHP)treatment has attracted much interest and has been used in several studies on protein modification.Hence,the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments(0.1,100,200,and 300 MPa for 1-5 h at 50℃)on the emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate(SPIH).As observed,the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index(47.49 m^(2)/g)and emulsifying stability index(92.98%),and it had higher antioxidant activities(44.77%DPPH free radical scavenging activity,31.12%superoxide anion radical scavenging activity,and 61.50%copper ion chelating activity).At the same time,the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size.In addition,the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability.This study has a broad application prospect in developing food ingredients and healthy foods.展开更多
To optimize the conditions for the establishment of two-dimensional gel electrophoresis(2-DE)of soybean protein isolate(SPI),we investigated Ampholine mixture,anodic and cathodic electrolytes,loading amount of sample,...To optimize the conditions for the establishment of two-dimensional gel electrophoresis(2-DE)of soybean protein isolate(SPI),we investigated Ampholine mixture,anodic and cathodic electrolytes,loading amount of sample,acrylamide concentration,p H gradient and gel staining method in twodimensional gel electrophoresis to optimize the protein imaging conditions in two-dimensional gel.The results of mixed-level design experiments showed that Ampholine,loading amount and gel staining method had significant effect(P<0.05)on 2-DE of SPI.The optimal conditions were Ampholine mixture(pH 3–10+pH 5–7 or pH 4–6+pH 5–7),loading amount of 2 mg sample and silver staining.Although the acrylamide concentration of the gel,the p H gradient,the anodic and cathodic electrolyte solutions had significant statistical effects on the protein separation degree,the complexity of the protein composition and the visibility of the gel images were more inclined to the 12%gel,the 3–10 pH gradient and the H3PO4/NaOH electrolyte.According to the established conditions,the hydrolyzed products of SPI emulsion were determined by 2-DE,and the dynamic changes of protein in the process of enzymatic hydrolysis were described.展开更多
大豆分离蛋白(soybean protein isolated,SPI)因其功能和营养价值被认为是一种广泛应用于食品工业的植物蛋白。然而,天然蛋白的功能有限,可对SPI的结构进行改性,以作为活性物质的优良载体。本研究利用Maillard反应,用葡萄糖(glucose,Glu...大豆分离蛋白(soybean protein isolated,SPI)因其功能和营养价值被认为是一种广泛应用于食品工业的植物蛋白。然而,天然蛋白的功能有限,可对SPI的结构进行改性,以作为活性物质的优良载体。本研究利用Maillard反应,用葡萄糖(glucose,Glu)和SPI制备了糖基化大豆分离蛋白(GSPI)。使用SPI和GSPI负载茶多酚(tea polyphenols,TP),得到负载TP的SPI纳米复合物(S-T)和负载TP的糖基化大豆分离蛋白纳米复合物(GS-T)。探讨了Glu对GSPI的影响,并进一步探讨了TP与SPI和GSPI的相互作用。相比于S-T,GS-T平均粒径更小,稳定性较好,且表现出良好的抗氧化活性。分子间相互作用结果显示,GS-T可能是通过疏水相互作用形成的,且可能增加蛋白的溶解性。总之,GSPI有希望成为功能食品、饮料和医药产品中TP类物质的一种新型有效的载体材料。展开更多
The gel properties of soybean isolate protein(SPI)gels are susceptible to the influence of other components in food products,particularly edible polysaccharides.Therefore,six common edible polysaccharides were selecte...The gel properties of soybean isolate protein(SPI)gels are susceptible to the influence of other components in food products,particularly edible polysaccharides.Therefore,six common edible polysaccharides were selected in this study to investigate their effects on the rheological properties,thermal properties,and microstructure of acid-induced soybean isolate protein self-assembled gels(SPIASG).The experimental results showed that the support capacity and creep recovery of SPIASG with added polysaccharides were higher than those of the control group without added polysaccharides,and the gel with Xanthan gum(XG)was the most effective.The hybrid gel,with added Condensed resin(CR),Xanthan gum(XG),Carrageenan(CA),and CMC formed a stronger network structure.Additionally,compared with SPIASG,the hybrid gel with added edible polysaccharides the water-holding capacity of SPI hybrid gels was relatively improved.In this study,a simple and easy method was obtained to significantly improve the gel properties of SPIASG,analyzed and compared the effectiveness of various polysaccharides to enhance its gel properties,and provided some ideas to improve the gel properties of SPI protein gels.展开更多
本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水...本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水分含量和挤压温度3个因素,以糊化特性和吸水性指数为指标优化混合米粉的最佳工艺,并对米面条的品质进行评价。各因素对混合米粉制备工艺的影响顺序:SPI添加量>水分含量>挤压温度,最佳工艺条件为SPI添加量10.23%(以400 g大米粉为基准)、水分含量25%和挤压温度133℃。将最优条件下制备的混合米粉与大米粉的吸水性指数、糊化特性和傅里叶红外光谱进行比较,表明混合米粉的吸水性指数远高于大米粉,糊化特性和短程有序程度均低于大米粉。混合米粉面条与大米粉面条相比干物质损失率和断条率有所下降,吸水率、感官评分、硬度、弹性和咀嚼性均升高。添加SPI的大米粉经挤压后制得混合米粉的吸水性和回生特性均有所改善,制作的混合米粉面条的蒸煮特性及感官品质较大米粉面条有显著的提升,不仅提高了大米粉的经济价值又利于促进稻米产业链的延伸,而且拓宽了以大米粉为原料的米制品在主食方面的应用范围。展开更多
目的:开发基于大豆分离蛋白(soybean protein isolate,SPI)的新型乳化剂。方法:采用限制性酶解结合糖基化处理对SPI进行结构修饰,研究协同改性对SPI乳化特性的影响。结果:SPI水解物(soybean protein isolate hydrolysate,SPIH)中的相对...目的:开发基于大豆分离蛋白(soybean protein isolate,SPI)的新型乳化剂。方法:采用限制性酶解结合糖基化处理对SPI进行结构修饰,研究协同改性对SPI乳化特性的影响。结果:SPI水解物(soybean protein isolate hydrolysate,SPIH)中的相对分子质量较大组分(F30)的乳化性最佳,且糖基化反应4 h的F30-葡聚糖轭合物乳化稳定性相对最好。相较于SPI,SPIH与F30,F30-葡聚糖轭合物稳定的乳液表现出最低的初始平均粒径,并且具有最佳的贮藏稳定性。当pH接近SPI等电点或体系处于高盐浓度时,所有乳液均出现不稳定聚集现象。与SPI相比,SPIH和F30稳定乳液的聚集程度更高,而F30-葡聚糖轭合物由于共价结合的葡聚糖提供了额外的空间位阻和亲水性,使得轭合物稳定的乳液能够耐受离子强度和温度的变化,在不利环境条件下表现出更高的抵抗力。结论:限制性酶解结合糖基化改性是开发SPI基乳化配料的潜在可靠途径。展开更多
利用植物多酚原花青素(oligomeric proanthocyanidins,OPC)与大豆分离蛋白(soybean protein isolate,SPI)的相互作用,采用葡萄糖酸内酯诱导结合超声波处理制备OPC-SPI凝胶,旨在改善SPI凝胶性能。研究不同浓度OPC(0.1%、0.3%、0.5%)对SP...利用植物多酚原花青素(oligomeric proanthocyanidins,OPC)与大豆分离蛋白(soybean protein isolate,SPI)的相互作用,采用葡萄糖酸内酯诱导结合超声波处理制备OPC-SPI凝胶,旨在改善SPI凝胶性能。研究不同浓度OPC(0.1%、0.3%、0.5%)对SPI凝胶流变特性和抗氧化活性的影响。结果表明,随着OPC浓度的增加,包埋率增加,荷载量减小,最大荷载量达到35.5753μg/mg。随着OPC浓度的增加,OPC-SPI凝胶的弹性模量和黏性模量增加,损耗因子随之降低,对频率的依赖性降低;但对凝胶的黏度无显著差异。OPC-SPI对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基以及羟自由基的清除能力优于SPI。OPC能够有效增强SPI的凝胶黏弹性和抗氧化活性,为进一步开发新型抗氧化复合SPI凝胶提供了理论依据。展开更多
利用气凝胶模板法可间接制备油凝胶,该方法具有制备简单、性能优异等优点而被广泛关注。本研究通过静电相互作用制备了羧甲基纤维素钠(carboxy methyl cellulose-Na,CMC-Na)/大豆分离蛋白(soybean protein isolate,SPI)复合气凝胶,探究...利用气凝胶模板法可间接制备油凝胶,该方法具有制备简单、性能优异等优点而被广泛关注。本研究通过静电相互作用制备了羧甲基纤维素钠(carboxy methyl cellulose-Na,CMC-Na)/大豆分离蛋白(soybean protein isolate,SPI)复合气凝胶,探究不同蛋白含量对气凝胶平均粒径、微观结构、红外光谱、吸油动力学、吸油和持油能力的影响。并基于气凝胶模板制备油凝胶,对其质构性能、抑菌性能以及贮藏稳定性进行表征。结果表明,SPI和CMC-Na依靠静电吸附形成了稳定的复合物,平均粒径随着蛋白含量的增加而增大。复合气凝胶显示出更加致密的多孔网络结构,持油能力得到增强,但不利于吸油性能的改善。同时,蛋白的加入提高了油凝胶的强度,增加了杨氏模量,并改善了油凝胶的抑菌效果和贮藏稳定性。因此,气凝胶模板法可视为制备油凝胶的良好方法,并且基于多糖蛋白静电吸附可以制备稳定的油凝胶体系。展开更多
本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM)。利用静态光散射、激光共聚焦、低形变流变学和质构特...本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM)。利用静态光散射、激光共聚焦、低形变流变学和质构特性对比分析PM与两种市售蛋黄酱在外观、乳滴粒径大小与分布、硬度、涂抹性、热稳定性和冻融稳定性等方面的特性。结果表明,以10%SPI和0.18%QS或10%SPI、0.18%QS和1%SPI凝胶颗粒(soy protein isolate gel particles,SGPs)为蛋白配料可构建出与商品蛋黄酱在外观、涂抹状态、质构以及流变特性上相媲美的高蛋白减脂PM(10%蛋白质与50%脂肪、11%蛋白质与40%脂肪,以质量分数计)。在该体系中,QS不仅赋予了高蛋白乳化制品黏度稀化的质构调节性,还赋予了SPI基乳液凝胶优越的热稳定性和冻融稳定性。本研究可为“高蛋白”“减脂”PM的开发与应用提供理论与技术指导。展开更多
基金supported by the Doctoral Research Foundation of Bohai University (05013/0520bs006)the Science and Technology Project of“Unveiling and Commanding”Liaoning Province (2021JH1/10400033)the Scientific Research Project from Education Department of Liaoning Province (LJ2020010)。
文摘Enzymatic hydrolysis of proteins can enhance their emulsifying properties and antioxidant activities.However,the problem related to the hydrolysis of proteins was the generation of the bitter taste.Recently,high hydrostatic pressure(HHP)treatment has attracted much interest and has been used in several studies on protein modification.Hence,the study aimed to investigate the effects of enzymatic hydrolysis by Corolase PP under different pressure treatments(0.1,100,200,and 300 MPa for 1-5 h at 50℃)on the emulsifying property,antioxidant activity,and bitterness of soybean protein isolate hydrolysate(SPIH).As observed,the hydrolysate obtained at 200 MPa for 4 h had the highest emulsifying activity index(47.49 m^(2)/g)and emulsifying stability index(92.98%),and it had higher antioxidant activities(44.77%DPPH free radical scavenging activity,31.12%superoxide anion radical scavenging activity,and 61.50%copper ion chelating activity).At the same time,the enhancement of emulsion stability was related to the increase of zeta potential and the decrease of mean particle size.In addition,the hydrolysate obtained at 200 MPa for 4 h had a lower bitterness value and showed better palatability.This study has a broad application prospect in developing food ingredients and healthy foods.
基金the National Natural Science Foundation of China(No.31371782)the Key Project of Science and Technology Research of Henan Education Department(No.14A550007)the Basic Research Project of Henan University of Technology(No.171157)。
文摘To optimize the conditions for the establishment of two-dimensional gel electrophoresis(2-DE)of soybean protein isolate(SPI),we investigated Ampholine mixture,anodic and cathodic electrolytes,loading amount of sample,acrylamide concentration,p H gradient and gel staining method in twodimensional gel electrophoresis to optimize the protein imaging conditions in two-dimensional gel.The results of mixed-level design experiments showed that Ampholine,loading amount and gel staining method had significant effect(P<0.05)on 2-DE of SPI.The optimal conditions were Ampholine mixture(pH 3–10+pH 5–7 or pH 4–6+pH 5–7),loading amount of 2 mg sample and silver staining.Although the acrylamide concentration of the gel,the p H gradient,the anodic and cathodic electrolyte solutions had significant statistical effects on the protein separation degree,the complexity of the protein composition and the visibility of the gel images were more inclined to the 12%gel,the 3–10 pH gradient and the H3PO4/NaOH electrolyte.According to the established conditions,the hydrolyzed products of SPI emulsion were determined by 2-DE,and the dynamic changes of protein in the process of enzymatic hydrolysis were described.
文摘大豆分离蛋白(soybean protein isolated,SPI)因其功能和营养价值被认为是一种广泛应用于食品工业的植物蛋白。然而,天然蛋白的功能有限,可对SPI的结构进行改性,以作为活性物质的优良载体。本研究利用Maillard反应,用葡萄糖(glucose,Glu)和SPI制备了糖基化大豆分离蛋白(GSPI)。使用SPI和GSPI负载茶多酚(tea polyphenols,TP),得到负载TP的SPI纳米复合物(S-T)和负载TP的糖基化大豆分离蛋白纳米复合物(GS-T)。探讨了Glu对GSPI的影响,并进一步探讨了TP与SPI和GSPI的相互作用。相比于S-T,GS-T平均粒径更小,稳定性较好,且表现出良好的抗氧化活性。分子间相互作用结果显示,GS-T可能是通过疏水相互作用形成的,且可能增加蛋白的溶解性。总之,GSPI有希望成为功能食品、饮料和医药产品中TP类物质的一种新型有效的载体材料。
基金financially supported by the 2021 Postgraduate Research Ability Improvement Program BTBU,the Joint Program of Beijing Natural Science Foundation Committee and Beijing Education Committee(Grant No.KZ201810011017)Beijing Excellent Talent Training Project(Grant No.2017000020124G100).
文摘The gel properties of soybean isolate protein(SPI)gels are susceptible to the influence of other components in food products,particularly edible polysaccharides.Therefore,six common edible polysaccharides were selected in this study to investigate their effects on the rheological properties,thermal properties,and microstructure of acid-induced soybean isolate protein self-assembled gels(SPIASG).The experimental results showed that the support capacity and creep recovery of SPIASG with added polysaccharides were higher than those of the control group without added polysaccharides,and the gel with Xanthan gum(XG)was the most effective.The hybrid gel,with added Condensed resin(CR),Xanthan gum(XG),Carrageenan(CA),and CMC formed a stronger network structure.Additionally,compared with SPIASG,the hybrid gel with added edible polysaccharides the water-holding capacity of SPI hybrid gels was relatively improved.In this study,a simple and easy method was obtained to significantly improve the gel properties of SPIASG,analyzed and compared the effectiveness of various polysaccharides to enhance its gel properties,and provided some ideas to improve the gel properties of SPI protein gels.
文摘本实验采用外源蛋白添加和挤压相结合的技术通过增强混合体系内部的凝胶结构来改善大米粉面条弹韧性差、断条严重等问题。向大米粉中添加大豆分离蛋白(Soybean Protein Isolate,SPI)并经过挤压膨化处理制备混合米粉,选择SPI添加量、水分含量和挤压温度3个因素,以糊化特性和吸水性指数为指标优化混合米粉的最佳工艺,并对米面条的品质进行评价。各因素对混合米粉制备工艺的影响顺序:SPI添加量>水分含量>挤压温度,最佳工艺条件为SPI添加量10.23%(以400 g大米粉为基准)、水分含量25%和挤压温度133℃。将最优条件下制备的混合米粉与大米粉的吸水性指数、糊化特性和傅里叶红外光谱进行比较,表明混合米粉的吸水性指数远高于大米粉,糊化特性和短程有序程度均低于大米粉。混合米粉面条与大米粉面条相比干物质损失率和断条率有所下降,吸水率、感官评分、硬度、弹性和咀嚼性均升高。添加SPI的大米粉经挤压后制得混合米粉的吸水性和回生特性均有所改善,制作的混合米粉面条的蒸煮特性及感官品质较大米粉面条有显著的提升,不仅提高了大米粉的经济价值又利于促进稻米产业链的延伸,而且拓宽了以大米粉为原料的米制品在主食方面的应用范围。
文摘目的:开发基于大豆分离蛋白(soybean protein isolate,SPI)的新型乳化剂。方法:采用限制性酶解结合糖基化处理对SPI进行结构修饰,研究协同改性对SPI乳化特性的影响。结果:SPI水解物(soybean protein isolate hydrolysate,SPIH)中的相对分子质量较大组分(F30)的乳化性最佳,且糖基化反应4 h的F30-葡聚糖轭合物乳化稳定性相对最好。相较于SPI,SPIH与F30,F30-葡聚糖轭合物稳定的乳液表现出最低的初始平均粒径,并且具有最佳的贮藏稳定性。当pH接近SPI等电点或体系处于高盐浓度时,所有乳液均出现不稳定聚集现象。与SPI相比,SPIH和F30稳定乳液的聚集程度更高,而F30-葡聚糖轭合物由于共价结合的葡聚糖提供了额外的空间位阻和亲水性,使得轭合物稳定的乳液能够耐受离子强度和温度的变化,在不利环境条件下表现出更高的抵抗力。结论:限制性酶解结合糖基化改性是开发SPI基乳化配料的潜在可靠途径。
文摘利用植物多酚原花青素(oligomeric proanthocyanidins,OPC)与大豆分离蛋白(soybean protein isolate,SPI)的相互作用,采用葡萄糖酸内酯诱导结合超声波处理制备OPC-SPI凝胶,旨在改善SPI凝胶性能。研究不同浓度OPC(0.1%、0.3%、0.5%)对SPI凝胶流变特性和抗氧化活性的影响。结果表明,随着OPC浓度的增加,包埋率增加,荷载量减小,最大荷载量达到35.5753μg/mg。随着OPC浓度的增加,OPC-SPI凝胶的弹性模量和黏性模量增加,损耗因子随之降低,对频率的依赖性降低;但对凝胶的黏度无显著差异。OPC-SPI对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、2,2′-联氮双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)自由基以及羟自由基的清除能力优于SPI。OPC能够有效增强SPI的凝胶黏弹性和抗氧化活性,为进一步开发新型抗氧化复合SPI凝胶提供了理论依据。
文摘利用气凝胶模板法可间接制备油凝胶,该方法具有制备简单、性能优异等优点而被广泛关注。本研究通过静电相互作用制备了羧甲基纤维素钠(carboxy methyl cellulose-Na,CMC-Na)/大豆分离蛋白(soybean protein isolate,SPI)复合气凝胶,探究不同蛋白含量对气凝胶平均粒径、微观结构、红外光谱、吸油动力学、吸油和持油能力的影响。并基于气凝胶模板制备油凝胶,对其质构性能、抑菌性能以及贮藏稳定性进行表征。结果表明,SPI和CMC-Na依靠静电吸附形成了稳定的复合物,平均粒径随着蛋白含量的增加而增大。复合气凝胶显示出更加致密的多孔网络结构,持油能力得到增强,但不利于吸油性能的改善。同时,蛋白的加入提高了油凝胶的强度,增加了杨氏模量,并改善了油凝胶的抑菌效果和贮藏稳定性。因此,气凝胶模板法可视为制备油凝胶的良好方法,并且基于多糖蛋白静电吸附可以制备稳定的油凝胶体系。
文摘本研究利用天然皂皮皂苷(Quillaja saponin,QS)与大豆分离蛋白(soybean protein isolate,SPI)稳定乳液凝胶的协同效应构建高蛋白、减脂的植物基蛋黄酱(plant-based mayonnaise,PM)。利用静态光散射、激光共聚焦、低形变流变学和质构特性对比分析PM与两种市售蛋黄酱在外观、乳滴粒径大小与分布、硬度、涂抹性、热稳定性和冻融稳定性等方面的特性。结果表明,以10%SPI和0.18%QS或10%SPI、0.18%QS和1%SPI凝胶颗粒(soy protein isolate gel particles,SGPs)为蛋白配料可构建出与商品蛋黄酱在外观、涂抹状态、质构以及流变特性上相媲美的高蛋白减脂PM(10%蛋白质与50%脂肪、11%蛋白质与40%脂肪,以质量分数计)。在该体系中,QS不仅赋予了高蛋白乳化制品黏度稀化的质构调节性,还赋予了SPI基乳液凝胶优越的热稳定性和冻融稳定性。本研究可为“高蛋白”“减脂”PM的开发与应用提供理论与技术指导。
