Effects of erythritol on structural and functional properties of pea protein isolate
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摘要: 为研究赤藓糖醇对豌豆分离蛋白结构和功能特性的影响,利用8-苯胺基-1-萘磺酸钠荧光探针法、紫外和荧光光谱法,研究赤藓糖醇对豌豆分离蛋白溶解性、持水性、起泡性、乳化性及表面疏水性等的影响。结果表明:随赤藓糖醇质量分数的增加,豌豆分离蛋白的溶解性基本呈先增加后下降趋势,且均在pH4.0处最低。持水性逐渐增加,且均在pH5.0处最低。起泡性和乳化性均先增加后趋于平稳。当赤藓糖醇质量分数在0~10%范围内,表面疏水性逐渐增加,随后趋于稳定。随赤藓糖醇质量分数增加,色氨酸残基暴露在蛋白质分子表面,荧光强度先增加后趋于稳定,且与表面疏水性变化趋势相同。该研究表明,适度赤藓糖醇处理可改善豌豆分离蛋白的结构和功能特性。Abstract: Effects of erythritol on structural and functional properties of pea protein isolate were investigated. The effects of erythritol on solubility,water holding capacity,surface hydrophobicity,UV and fluorescence spectroscopy of pea protein isolate(PPI)were explored using 1-naphthalenesulfonicacid-8-(phenylamino)-sodiumsalt(ANS),UV and fluorescence spectroscopy methods. The results revealed that the solubility of PPI increased firstly and then decreased gradually when treated with increasing erythritol,and all reached minimum value at pH4.0. Water holding capacity increased gradually and all reached minimum value at pH5.0. Foamability and emulsifying properties of PPI increased first and finally reached equilibrium. Surface hydrophobicity increased gradually within 0-10% of PPI mass fraction,and finally became stable. With the increase of PPI mass fraction,tryptophan residues were further exposed and fluorescence intensity increased at first and subsequently stabilized,exhibiting a positive correlation with surface hydrophobicity. The research showed that appropriate erythritol treatment could improve the structural and functional properties of PPI.
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Keywords:
- pea protein isolate /
- erythritol /
- structural /
- functional properties
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