Effect of High-pressure Homogenization Combined with Chitosan Extraction on Structure and Function of Soy Protein in Whey Water
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摘要: 本研究以大豆乳清水为原料，研究高压均质协同壳聚糖法对大豆乳清水中大豆蛋白回收的影响，并研究其对回收蛋白的结构及功能特性的影响。结果表明，当蛋白/多糖质量比为2：1时，与未高压均质处理相比，在高压均质压力不大于90 MPa条件下，高压均质协同壳聚糖处理使蛋白回收率显著增加（P<0.05），达到61.92%；另外，拉曼光谱和荧光光谱显示，在高压均质压力不大于90 MPa条件下，随着高压均质压力的逐渐升高，大豆分离蛋白的α-螺旋和β-折叠含量呈现降低趋势，无规卷曲含量呈现增加趋势，荧光强度和λmax呈现增加趋势，表明经高压均质后混合体系的微环境发生了改变；且回收蛋白的溶解性、乳化活性及乳化稳定性逐渐增加，浊度逐渐减少。当高压均质压力大于90 MPa时，随着高压均质压力的逐渐升高，蛋白质分子荧光强度和λmax降低，回收蛋白的溶解性、乳化活性及乳化稳定性的逐渐增加速率逐渐减少。该研究可为工业化生产大豆分离蛋白废水的处理和副产物资源化利用提供理论指导。Abstract: In this paper,soybean whey water was used as the raw material,which was treated by high-pressure homogenization synergistic chitosan interfacial recombination to efficiently recover residual soy protein. The effects of the technology on the structure and functional properties of the recovered protein were further studied. Results showed that,under the conditions as follows:The mass ratio of SPI-Chitosan mixture was 2:1,and high-pressure homogenization pressure was not higher than 90 MPa,the high-pressure homogenization synergistic chitosan treatment significantly(P<0.05)increased the protein recovery rate to 61.92%. Results of Raman spectroscopy showed that the contents of α-helix and β-sheet in soy protein isolate reduced,and the proportion of random coil content increased. The results of endogenous fluorescence spectrum showed that the fluorescence intensity and λmax of the recovered protein increased,which indicated that the microenvironment of the protein structure and protein tryptophan residues in the mixed system changed. With the increasing of homogenization pressure,the solubility,emulsifying activity and emulsion stability of the recovered protein increased gradually,but the turbidity of the recovered protein solution gradually decreased. When the high-pressure homogenization pressure was higher than 90 MPa,the fluorescence intensity and λmax of recovered protein decreased. This would provide theoretical guidance for the waster water treatment of industrial production of isolated soy protein,and by-product resource utilization.
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