食品科学2017，Vol.38Issue(11)：18-24,7.DOI:10.7506/spkx1002-6630-201711004
红外光谱研究超声促聚集作用对大豆蛋白-磷脂结构与功能的影响
Infrared Spectroscopic Analysis of the Effect of Ultrasound-Promoted Aggregation Behavior on Structural and Functional Properties of Soybean Protein-Lecithin System
摘要
Abstract
Soybean protein isolate (SPI) and lecithin can be self-assembled into a complex system at neutral condition (pH 7.0),while the unassembled compounds are still present in the solution.In an effort to achieve maximum complexation between SPI and lecithin and to elucidate the relationship between the functional properties of the complex system and the secondary structure of soybean proteins,we examined the structural variability of the system by Fourier transform infrared spectroscopy and measured its water-holding capacity,oil-holding capacity,gel texture characteristics and functional properties under ultrasound irradiation.The results showed that ultrasonic treatment significantly improved functional properties of the soybean protein-lecithin complex.Water-holding capacity and oil-holding capacity increased firstly then decreased with increasing ultrasonic power after a short irradiation time,but these functional properties continuously decreased with increasing ultrasonic power after a long irradiation time.Fourier transform infrared spectroscopic analysis revealed that the secondary structure of SPI contained a lower content of α-helix and a higher content of β-structure after ultrasonic irradiation at low and medium powers,indicating stronger protein-lecithin interactions.There was a certain relationship between the gel texture characteristics of the complex system and the secondary structure of SPI.The structure of soybean protein-lecithin system could be changed by proper ultrasonic treatment,thus improving its functional properties.关键词
大豆蛋白/卵磷脂/功能性质/结构性质/傅里叶变换红外光谱Key words
soybean protein/lecithin/functional properties/structural properties/Fourier transform infrared spectroscopy分类
轻工纺织引用本文复制引用
毕爽,张巧智,丁俭,隋晓楠,王中江,齐宝坤,江连洲,李杨..红外光谱研究超声促聚集作用对大豆蛋白-磷脂结构与功能的影响[J].食品科学,2017,38(11):18-24,7.基金项目
国家自然科学基金青年科学基金项目(31301501) （31301501）
国家自然科学基金面上项目(31571876) （31571876）
国家高技术研究发展计划(863计划)项目(2013AA102104) （863计划）
黑龙江省普通本科高等学校青年创新人才培养计划项目(UNPYSCT-2015011) （UNPYSCT-2015011）
