羟自由基氧化对大豆分离蛋白理化和乳化特性的影响
The influence of physicochemical and emulsifying properties induced by hydroxyl radical-stressed soybean protein isolate
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摘要: 主要探讨了氧化对大豆分离蛋白理化和乳化特性的影响。实验采用羟基自由基氧化体系,在不同的H2O2浓度下(0.1、0.5、1、5、10、15mmol/L)对大豆分离蛋白氧化1h。测定氧化前后大豆分离蛋白的羰基含量、游离氨基含量、乳化活力、乳化稳定性、浊度、ζ电势以及粒径的变化趋势。研究结果表明,在氧化条件下,大豆分离蛋白的羰基含量显著增加(p<0.05),游离氨基含量先增加后降低(p<0.05);当H2O2浓度为5mmol/L,大豆分离蛋白的乳化活力和乳化稳定性较高,此时浊度最小且乳化液电势最大(p<0.05);同时,在过度氧化条件下,大豆分离蛋白的粒径显著减小(p<0.05)。上述结果表明,氧化能在一定程度上改变大豆分离蛋白的理化和乳化特性,而且适度氧化可以提高大豆分离蛋白的乳化特性。Abstract: This study mainly investigated the changes of physical- chemistry and emulsifying properties induced by hydroxyl radical- stressed soybean protein isolate ( SPI) .SPI was exposed to a hydroxyl radical- generating system ( HRGS) under different H2O2concentrations ( 0.115mmol / L) for 1h.The results revealed that the carbonyl content of SPI was significantly increased ( p < 0.05) and the free amino content obviously increased after the first down ( p < 0.05) . When the H2O2 concentration was 5mmol / L, the SPI exhibited the higher emulsifying activity and emulsion stability, as well as the lowest turbidity and highest ζ- potential ( p < 0.05) .In addition, under the excessive oxidation conditions, the particle size of SPI was significantly reduced ( p < 0.05) .The results showed that oxidation could be changed the physicochemical and emulsifying properties of SPI and moderate oxidation could improve the emulsifying properties of SPI.