| 超声复合碱处理大豆蛋白与EGCG复合物功能特性研究 |
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| 引用本文： | 李杨,闫世长,徐静雯,谢凤英,武利春,齐宝坤.超声复合碱处理大豆蛋白与EGCG复合物功能特性研究[J].农业机械学报,2021,52(2):364-370. |
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| 作者姓名： | 李杨 闫世长 徐静雯 谢凤英 武利春 齐宝坤 |
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| 作者单位： | 东北农业大学食品学院,哈尔滨150030;国家大豆工程技术研究中心,哈尔滨150030;东北农业大学食品学院,哈尔滨150030 |
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| 基金项目： | 黑龙江省自然科学基金杰出青年基金项目（JC2018009）和黑龙江省自然科学基金联合引导项目（LH2019C032） |
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| 摘 要： | 大豆分离蛋白(SPI)经超声复合碱处理后与表没食子儿茶素没食子酸酯(EGCG)进行复合形成复合物。采用傅里叶变换红外光谱和荧光光谱对超声复合碱处理及EGCG改性的SPI结构及构象进行解析,以粒径、Zeta电位、浊度及乳化特性为指标,分析该复合体系中SPI构象改变与功能特性之间的关系。结果表明:超声复合碱处理使SPI的粒径减小、溶液电位绝对值增加、乳化性显著提高。超声复合碱处理的SPI与EGCG复合后,SPI的Zeta电位绝对值进一步显著增加,其粒径明显减小,乳化特性显著提高。光谱分析显示,超声复合碱处理以及EGCG可以改变SPI的二级结构,使蛋白链解折叠,并且改变蛋白芳香族氨基酸残基所处的微环境,使蛋白的构象发生改变。通过荧光淬灭光谱分析发现,EGCG对SPI的荧光猝灭机制为静态猝灭,SPI与EGCG之间形成了结合位点数近似于1的复合物。
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| 关 键 词： | 大豆分离蛋白 表没食子儿茶素没食子酸酯 超声复合碱处理 结构 功能特性 |
| 收稿时间： | 2020/4/20 0:00:00 |
Effects of Complexation with EGCG on Structural and Functional Properties of Soybean Protein Treated by Ultrasound-assisted Alkali |
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| LI Yang,YAN Shizhang,XU Jingwen,XIE Fengying,WU Lichun,QI Baokun.Effects of Complexation with EGCG on Structural and Functional Properties of Soybean Protein Treated by Ultrasound-assisted Alkali[J].Transactions of the Chinese Society of Agricultural Machinery,2021,52(2):364-370. |
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| Authors: | LI Yang YAN Shizhang XU Jingwen XIE Fengying WU Lichun QI Baokun |
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| Institution: | (College of Food Science,Northeast Agricultural University,Harbin 150030,China;National Research Center of Soybean Engineering and Technology,Harbin 150030,China) |
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| Abstract: | Focusing on the effect of interaction with Epigallocatechin gallate(EGCG)on the structure and function of denatured soybean protein isolate(SPI).Fourier transforms infrared(FT IR)spectroscopy and fluorescence spectroscopy were used to analyze the structure and conformation of the SPI EGCG conjugates.The relationship between structural change and functional properties was analyzed through the determination of turbidity,emulsifying ability,emulsifying stability,particle size analysis,and Zeta potential analysis.The results showed that the absolute value of Zeta potential,turbidity as well as emulsifying activity and emulsion stability of denatured soybean protein were increased significantly,whereas its particle size was decreased.After complexation with EGCG,the functional properties of the protein were further improved.The secondary structure of SPI was changed and the protein was unfolded after EGCG were linked to it,which decreased the content ofα-helix and increased the content of a random coil.Ultrasound combined alkali treatment also changed the structure of the protein.And the microenvironment around the aromatic amino acid residues in the protein was also changed,resulting in its conformational change.In addition,the fluorescence spectra showed that the fluorescence quenching of ultrasonic-assisted alkali treatment soybean protein by EGCG was a static quenching process with the formation of binding sites close to 1. |
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| Keywords: | soybean protein isolate EGCG ultrasound-assisted alkali treatment structure functional properties |
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