| 李燕涛1，汪百雨1，王红1，李小婷2，张清1.超声辅助低盐酸热法制备大豆分离蛋白
淀粉样纤维及其结构表征[J].中国油脂,2026,52(3):.[LI Yantao1, WANG Baiyu1, WANG Hong1, LI Xiaoting2, ZHANG Qing1.Preparation and structural characterization of soybean protein isolate amyloid fibris by ultrasound-assisted low-hydrochloric acid thermal method[J].China Oils and Fats,2026,52(3):.] |
| 超声辅助低盐酸热法制备大豆分离蛋白
淀粉样纤维及其结构表征 |
| Preparation and structural characterization of soybean protein isolate amyloid fibris by ultrasound-assisted low-hydrochloric acid thermal method |
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投稿时间：2024-12-03 修订日期：2025-08-22 录用日期：2025-01-22
出版日期：2026-03-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240683 |
| 中文关键词: 大豆分离蛋白 淀粉样纤维 超声 盐离子 结构表征 |
| 英文关键词:soybean protein isolate amyloid fibris ultrasound salt ion structural characterization |
| 基金项目:国家自然科学基金青年项目（32101981） |
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| Author Name | Affiliation | | LI Yantao1, WANG Baiyu1, WANG Hong1, LI Xiaoting2, ZHANG Qing1 | 1.College of Food Science, Sichuan Agricultural University, Ya′an 625000, Sichuan, China
2.Shandong
Provincial Academy of Educational Recruitment and Examination, Jinan 250011, China |
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| 中文摘要: |
| 为促进大豆分离蛋白淀粉样纤维的形成，采用超声辅助低盐酸热法制备大豆分离蛋白淀粉样纤维，考察了制备条件对大豆分离蛋白淀粉样纤维形成的影响，以7S和11S为成分对照，酸热处理和镁离子+酸热处理为处理方式对照，对产物进行粒径、Zeta电位、硫黄素T（Th T）最大荧光强度、表面疏水性、傅里叶变换红外光谱（FTIR）、X射线衍射（XRD）测定，并对超声辅助低盐酸热法SPI、7S和11S产物的微观结构进行原子力显微镜（AFM）和透射电镜（TEM）观察。结果表明：在200 W、40 Hz超声预处理15 min后，在pH 2、镁离子浓度40 mmol/L、水浴温度75 ℃下反应6 h，大豆分离蛋白淀粉样纤维含量最高；SPI和7S经超声辅助低盐酸热处理后，大豆蛋白淀粉样纤维含量升高，Zeta电位绝对值、表面疏水性显著降低， β-折叠含量显著提升，XRD图谱中出现新的衍射峰，通过AFM和TEM观察到明显的纤维状结构；11S经超声辅助低盐酸热处理后，Zeta电位绝对值和表面疏水性显著降低，Th T最大荧光强度、FTIR和XRD图谱无显著变化，微观结构观察未见明显的纤维状结构。综上，超声辅助低盐酸热法提高了大豆分离蛋白淀粉样纤维的含量，7S是形成大豆分离蛋白淀粉样纤维的主要成分。 |
| 英文摘要: |
| To promote the formation of soybean protein isolate amyloid fibris (SPIF), an ultrasound-assisted low-hydrochloric acid thermal method was employed to prepare SPIF. The effects of preparation conditions on SPIF formation were investigated, and with 7S and 11S fraction as the compositional control and acid thermal method and Mg2+/acid-thermal treament as treatment controls, the products were characterized using particle size, Zeta potential, maximum thioflavin T (Th T) fluorescence intensity, surface hydrophobicity, Fourier transform infrared spectroscopy (FTIR), and X-ray diffraction (XRD). The microscopic structure of products prepared by ultrasound-assisted low-hydrochloric acid thermal method was observed using atomic force microscopy (AFM) and transmission electron microscopy (TEM).The results showed that the highest SPIF content was obtained under the following conditions: 200 W, 40 Hz ultrasound pretreatment for 15 min, then reaction for 6 h under pH 2, Mg2+ concentration 40 mmol/L and water bath temperature 75 ℃. After ultrasound-assisted low-hydrochloric acid thermal treatment, SPI and 7S exhibited increased SPIF content, significantly reduced Zeta potential absolute values and surface hydrophobicity, significantly increased β-sheet content, new diffraction peaks in the XRD spectrum, and distinct fibrous structures observed via AFM and TEM. After ultrasound-assisted low-hydrochloric acid thermal treatment, the Zeta potential absolute value and surface hydrophobicity of 11S decreased significantly, while the maximum Th T fluorescence intensity, FTIR, and XRD patterns showed no significant changes. Microscopic structure observation revealed no obvious fibrous structures. In conclusion, ultrasound-assisted low-hydrochloric acid thermal treatment increases the SPIF content, and 7S is the main component in the formation of SPIF. |
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