食品科学2017，Vol.38Issue(13)：7-13,7.DOI:10.7506/spkx1002-6630-201713002
酶解时间对大豆蛋白-溶血磷脂相互作用及乳化特性的影响
Effect of Enzymatic Hydrolysis Time on Emulsifying Properties and Interaction of Soybean Protein Isolate-Lysophospholipid Emulsion
摘要
Abstract
In this work,we explored the effect of enzymatic hydrolysis time for preparing lysophospholipid on the interaction between soybean protein isolate (SPI) and lysophospholipid (LP) and the emulsifying properties of an SPI-LP composite emulsion system.Fluorescence quenching,binding sites and constant and interaction forces between SPI and LP were investigated based on the Stern-Volmer and Van't Hoff equations by fluorescence spectroscopy.Furthermore,the emulsifying activity and stability were determined,and the microstructural change of emulsion was observed.The results showed that as the hydrolysis time by phospholipase A1 was prolonged,the interaction between SPI and LP first increased and then decreased,and so did the emulsifying properties,which suggested that the interaction had some effects on the emulsifying properties.Among five hydrolysis times tested,4 h hydrolysis demonstrated the strongest interaction between SPI and LP and the best emulsifying properties indicating that lysophospholipid produced by moderate hydrolysis showed improved interaction with SPI to form a stable interfacial film at the water-oil interface for stable composite emulsion.关键词
大豆分离蛋白/溶血磷脂/相互作用/乳化特性Key words
soybean protein isolate/lysophospholipid/interaction/emulsifying property分类
轻工纺织引用本文复制引用
李秋慧,齐宝坤,王海晴,李红,江连洲,李杨,隋晓楠..酶解时间对大豆蛋白-溶血磷脂相互作用及乳化特性的影响[J].食品科学,2017,38(13):7-13,7.基金项目
国家自然科学基金面上项目(31601475 （）
31571876) （）
黑龙江省自然科学基金项目(ZD201302) （ZD201302）
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）
