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当前位置: 首页 > 文章 > 大豆生物解离过程中形成的乳状液结构特征 大豆科技 2019 (S1) 438-443
Position: Home > Articles > Structure characteristics of emulsion formed during enzyme-assisted aqueous extraction from soybean Soybean Science & Technology 2019 (S1) 438-443

大豆生物解离过程中形成的乳状液结构特征

作  者：
江连洲;王立敏;李杨;毕爽;丁俭;张亮;高宇;扈莹莹;隋晓楠
单  位：
东北农业大学食品学院
关键词：
乳状液;空间分布;荧光强度;拉曼光谱;疏水相互作用
摘  要：
生物解离形成的乳状液是限制生物解离技术普及的重要瓶颈,本文以大豆生物解离过程中形成的乳状液为研究对象,利用动态光散射技术、激光扫描共聚焦显微镜分别表征不同酶解时间(1、2、3 h)下乳状液粒径分布和乳状液内油脂与蛋白的空间分布,利用拉曼光谱从发色基团、二硫键及油脂-蛋白疏水相互作用重点解析乳状液中蛋白质荧光强度减弱机理。结果表明:生物解离使乳状液蛋白被酶解成小分子肽,从油滴表面脱落,导致油滴聚集合并。随着酶解时间延长,乳状液粒径变大,油滴数量减少,呈现出不规则形状;同时,激光扫描共聚焦显微镜结果显示荧光强度随着酶解时间减弱;拉曼光谱中,乳状液相对于相同酶解时间下大豆分离蛋白(soy protein isolate,SPI)发色基团强度明显减弱,且随着酶解时间延长乳状液中发色基团强度越弱,说明乳状液中油脂-蛋白疏水相互作用屏蔽了分子内部的疏水性基团,使发色团被掩盖,导致乳状液中荧光强度减弱。
译  名：
Structure characteristics of emulsion formed during enzyme-assisted aqueous extraction from soybean
作  者：
Jiang Lianzhou;Wang Limin;Li Yang;Bi Shuang;Ding Jian;Zhang Liang;Gao Yu;Hu Yingying;Sui Xiaonan;Food Science College of Northeast Agricultural University;
关键词：
emulsion;;spatial distribution;;fluorescence;;Raman spectrum;;hydrophobic interaction
摘  要：
The emulsions formed during the enzyme-assisted aqueous extraction from soybean is an important bottleneck restricting the popularization of enzyme-assisted aqueous extraction technology,this emulsions were studied by dynamic light scattering and laser scanning confocal microscopy(LSCM) to characterize the spatial distribution of the lipids and proteins in the emulsion under different enzymolysis times(1,2,3 h).The mechanism of the decrease of fluorescence intensity in the emulsion was analyzed by the hydrophobic interaction of chromophores,disulfide bonds and oil-protein interactions.The results showed that the enzymolysis resulted in the cleavage of the protein of emulsion into small peptides.At the same time,the results of laser scanning confocal microscopy showed that the fluorescence intensity of the emulsion in the enzymolysis process became lower,and the number of oil droplets decreased with the time of enzymolysis prolonged.In the Raman spectroscopy,the intensity of the emulsions chromophore decreased significantly with respect to the SPI and the intensity of the chromophoric groups in the emulsion became weaker as the enzymolysis time prolonged.The hydrophobic interaction of oil-protein in the emulsion blocked the hydrophobic groups of intermolecular,masked the chromophore,resulting in reduction of fluorescence intensity.

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