| 罗裕旻1,马钱1，徐子力1，王薇1，张清1，2.冻融处理对大豆分离蛋白及其糖基化产物凝胶理化性质的影响[J].中国油脂,2023,48(4):.[LUO Yumin1, MA Qian1, XU Zili1, WANG Wei1, ZHANG Qing1,2.Effect of freeze-thawing treatment on the physicochemical properties of gels of soybean isolated protein and its glycosylated products[J].China Oils and Fats,2023,48(4):.] |
| 冻融处理对大豆分离蛋白及其糖基化产物凝胶理化性质的影响 |
| Effect of freeze-thawing treatment on the physicochemical properties of gels of soybean isolated protein and its glycosylated products |
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| DOI： |
| 中文关键词: 大豆分离蛋白 糖基化 凝胶 冻融处理 |
| 英文关键词:soybean protein isolate glycosylation gels freeze-thawing treatment |
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| 摘要点击次数: 1530 |
| 全文下载次数: 1809 |
| 中文摘要: |
| 为探究大豆分离蛋白（SPI）及其糖基化产物凝胶在不同温度冻融过程中的变化情况，采用SPI和SPI-葡聚糖（分子质量分别为10、40、70 kDa）轭合物制备凝胶，对其进行-18、-80℃冻融处理，测定冻融处理前后凝胶的表面疏水性、总游离巯基含量、凝胶网络结构、凝胶强度和持水力，研究冻融条件对SPI及其糖基化轭合物凝胶理化性质的影响。结果表明：与冻融前比较，-18、-80℃冻融处理后SPI凝胶表面疏水性显著增加，总游离巯基含量降低，凝胶网络结构被破坏，凝胶强度总体降低，持水力升高。与冻融前比较，SPI-葡聚糖轭合物凝胶在-18℃冻融处理后表面疏水性显著增加，最高增加了23.29%（SPI-40 kDa葡聚糖轭合物），而-80℃冻融处理后无显著变化；-18℃冻融处理后总游离巯基含量下降，-80℃冻融处理后总游离巯基含量升高；冻融处理后凝胶结构未发生明显变化，而凝胶强度均降低；持水力在-18℃冻融处理后总体变化不大，-80℃冻融处理后升高。综上，-18℃冻融处理对SPI凝胶及SPI-葡聚糖轭合物凝胶的总游离巯基含量、凝胶强度的影响总体小于-80℃冻融处理，且3种分子质量的葡聚糖改性的SPI-葡聚糖轭合物凝胶的理化性质总体差异不大。 |
| 英文摘要: |
| To investigate the changes of soybean isolate protein (SPI) and its glycosylated product gels during freeze-thawing treatment at different temperatures, gels were prepared using SPI and SPI-dextran (molecular masses of 10, 40 kDa and 70 kDa, respectively) conjugates, and were subjected to freeze-thawing treatment at-18℃ and-80℃. The surface hydrophobicity, total free sulfhydryl content, gel network structure, gel strength and water holding capacity of the gels were measured before and after freeze-thawing treatment to investigate the effects of freeze-thawing conditions on the physicochemical properties of the gels of SPI and its glycosylated conjugates. The results showed that the surface hydrophobicity of SPI gels increased significantly, the total free sulfhydryl content decreased, the gel network structure was destroyed, the gel strength overall decreased and the water holding capacity increased after freeze-thawing treatment at-18℃ and-80℃ compared with that before freeze-thawing treatment. The surface hydrophobicity of SPI-dextran conjugate gel increased significantly after freeze-thawing treatment at-18℃, with the highest increasing rate of 23.29% (SPI-40 kDa dextran conjugate), and there was no significant difference after freeze-thawing treatment at-80℃ compared with that before freeze-thawing. The total free sulfhydryl content decreased after freeze-thawing treatment at-18℃, while it increased after treatment at-80℃. The gel structure did not change significantly after freeze-thawing treatment, but the gel strength decreased. The water holding capacity did not change much after freeze-thawing treatment at-18℃ and increased after treatment at-80℃. In conclusion, the effects of freeze-thawing treatment at-18℃ on the total free sulfhydryl content and gel strength of SPI gels and SPI-dextran conjugate gels are generally smaller than those of freeze-thawing treatment at-80℃, and the physicochemical properties of SPI-dextran conjugate gels modified with three molecular masses of dextran are generally not significantly different. |
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