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当前位置: 首页 > 文章 > 超声处理对大豆分离蛋白-乳清分离蛋白混合蛋白功能特性的影响 食品科学 2019 (23) 111-116
Position: Home > Articles > Effect of Ultrasonic Treatment on Functional Properties of Soy Protein Isolate-Whey Protein Isolate Mixture FOOD SCIENCE 2019 (23) 111-116

超声处理对大豆分离蛋白-乳清分离蛋白混合蛋白功能特性的影响

作  者：
崔强;王琳;周国卫;董洋洋;王喜波;江连洲
单  位：
东北农业大学食品学院
关键词：
大豆分离蛋白;乳清分离蛋白;乳化性;凝胶性;超声波
摘  要：
为了研究超声处理对大豆分离蛋白(soy protein isolate,SPI)-乳清分离蛋白(whey protein isolate,WPI)混合体系乳化性、凝胶性以及结构状态的影响,采用不同超声功率处理混合蛋白体系,分析混合蛋白乳化活性、乳化稳定性、凝胶强度、持水性等功能特性变化,并采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、紫外光谱、扫描电子显微镜研究其结构特征变化。结果表明:SPI-WPI混合体系在超声功率为300 W时乳化活性与乳化稳定性分别达到最大值(76.46 m~2/g和22.83 min);紫外光谱发生轻微红移,说明内部基团暴露,蛋白结构发生改变;SPI-WPI混合体系凝胶强度与持水性在超声功率300 W时均达到最大值,分别为1 000.93 g和87.11%,与扫描电子显微镜观察结果一致,混合蛋白凝胶具有致密、规则的三维网状结构。说明超声处理能有效提高SPI-WPI混合蛋白的功能特性。
译  名：
Effect of Ultrasonic Treatment on Functional Properties of Soy Protein Isolate-Whey Protein Isolate Mixture
作  者：
CUI Qiang;WANG Lin;ZHOU Guowei;DONG Yangyang;WANG Xibo;JIANG Lianzhou;School of Food Science, Northeast Agricultural University;
关键词：
soy protein isolate;;whey protein isolate;;emulsification;;gel properties;;ultrasonic
摘  要：
The effect of ultrasonic treatment at different powers on emulsifying and gelation properties and structural state of soy protein isolate(SPI)-whey protein isolate(WPI) mixture was investigated. Physicochemical properties such as emulsifying activity, emulsion stability, gel strength, water-holding capacity were studied and structural properties were characterized by sodium dodecyl sulphate-polyacrylamide gel electrophoresis(SDS-PAGE), ultraviolet(UV) spectroscopy, and scanning electron microscopy. The results showed that the maximum emulsification and emulsifying activities of SPI-WPI mixture of 76.46 m~2/g and 22.83 min, respectively were obtained with 300 W ultrasonic treatment. A slight red shift in the UV-Vis absorption spectrum was observed after this treatment, indicating exposure of internal groups outside of protein molecules and protein structure changes. The gel strength and water-holding capacity of SPI-WPI mixture reached maximum values of 1 000.93 g and 87.11% at 300 W, respectively. This was consistent with the results of scanning electron microscopy, which showed that the protein gel had a dense and regular three-dimensional network structure. This study demonstrated that ultrasonic treatment was effective in improving the functional properties of SPI-WPI mixture.

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