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空化射流條件下大豆分離蛋白糖基化產(chǎn)物乳液特性研究
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黑龍江省“百千萬(wàn)”工程科技重大專(zhuān)項(xiàng)（2021ZX12B02）、黑龍江省重點(diǎn)研發(fā)項(xiàng)目（GY2021ZB0204）,、黑龍江省重大科技成果轉(zhuǎn)化項(xiàng)目（CG19A002）,、中國(guó)科協(xié)青年人才托舉工程項(xiàng)目（2019QNRC001）、中央支持地方高效改革發(fā)展資金人才培養(yǎng)項(xiàng)目和山東省新舊動(dòng)能轉(zhuǎn)換重大產(chǎn)業(yè)攻關(guān)項(xiàng)目


Effect of Cavitation Jet on Emulsion Characteristics of Soy Protein Isolate Glycosylation Products
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    摘要:

    為探究空化射流對(duì)大豆分離蛋白糖基化產(chǎn)物乳液特性的影響,，以大豆分離蛋白、葡萄糖,、葡聚糖為原料,，通過(guò)空化射流處理輔助糖基化制備大豆分離蛋白-葡萄糖共價(jià)復(fù)合物乳液、大豆分離蛋白-葡聚糖共價(jià)復(fù)合物乳液,，探究空化射流技術(shù)對(duì)大豆分離蛋白糖基化產(chǎn)物乳液的粒徑,、ζ-電位、微觀(guān)結(jié)構(gòu),、蛋白吸附率,、乳析指數(shù)及抗氧化性的影響。結(jié)果表明：經(jīng)過(guò)一定時(shí)間的空化射流處理后的糖基化產(chǎn)物乳液平均粒徑顯著降低,、ζ-電位增大,、微觀(guān)結(jié)構(gòu)液滴逐漸變得均勻，蛋白吸附率升高,、乳析指數(shù)降低,、還原力和DPPH自由基清除能力均升高,，并在空化射流處理80min時(shí)，乳液特性達(dá)到最佳,，且相比大豆分離蛋白-葡萄糖共價(jià)復(fù)合物乳液,，大豆分離蛋白-葡聚糖共價(jià)復(fù)合物呈現(xiàn)出更好的乳液特性；但隨著空化射流處理時(shí)間的進(jìn)一步增加,，糖基化產(chǎn)物乳液的平均粒徑升高,、ζ-電位減小、微觀(guān)結(jié)構(gòu)開(kāi)始出現(xiàn)聚集情況,，蛋白吸附率呈降低趨勢(shì),，乳析指數(shù)逐漸升高。適當(dāng)時(shí)間下的空化射流輔助處理可以改善糖基化產(chǎn)物的乳液特性,，提高乳液的儲(chǔ)藏特性和抗氧化特性,。

    Abstract:

    Aiming to explore the effect of cavitation jet on the emulsion characteristics of soy protein isolate (SPI) glycosylation product, SPI-glucose and SPI-dextranwere used as raw materials, and treated by cavitation jet (20min, 40min, 60min, 80min, 100min and 120min) assisted glycosylation to prepare the emulsion of SPI-glucose conjugates and SPI-dextran conjugates and explore the effect of cavitation jet technology on SPI glycosylation product emulsion, particle size, ζ-potential value, microstructure, protein adsorption fraction, emulsification index and antioxidant properties. The results showed that the average particle size of the glycosylation product emulsion after a certain period of cavitation jet treatment was significantly reduced, the ζ-potential value was increased, the microstructure droplets gradually became uniform, the protein adsorption fractionwas increased, and the emulsification index was decreased. Both the reducing power and DPPH radical-scavenging activitywere increased. Besides, the emulsion characteristics reached the best when the cavitation jet was treated for 80min and compared with the emulsion of SPI-glucose conjugates, the SPI-glucose conjugates exhibited better emulsion characteristics. However, under the increase of cavitation jet treatment time, the average particle size of the glycosylation product emulsion was increased, the ζ-potential value was decreased, and the microstructure began to aggregate. The protein adsorption fraction showed a decreasing trend, and the emulsification index was also gradually increased. Therefore, the cavitation jet can improve the emulsion characteristics of the glycosylated product to a certain extent and improve the storage characteristics and antioxidant properties of the emulsion. The research result can provide a reference for the modification of the glycosylated protein emulsion and the application of cavitation jet treatment in food.

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王中江,郭亞男,任雙鶴,李柏良,孟凡迪,郭增旺.空化射流條件下大豆分離蛋白糖基化產(chǎn)物乳液特性研究[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2022,53(3):423-431，458. WANG Zhongjiang, GUO Ya’na, REN Shuanghe, LI Bailiang, MENG Fandi, GUO Zengwang. Effect of Cavitation Jet on Emulsion Characteristics of Soy Protein Isolate Glycosylation Products[J]. Transactions of the Chinese Society for Agricultural Machinery,2022,53(3):423-431,，458.

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  • 收稿日期:2021-02-04
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  • 在線(xiàn)發(fā)布日期: 2022-03-10
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