食品科学2018，Vol.39Issue(5)：14-19,6.DOI:10.7506/spkx1002-6630-201805003
大豆生物解离过程中形成的乳状液结构特征
Structure Characteristics of Emulsion Formed during Enzyme-Assisted Aqueous Extraction of Soybean Oil
摘要
Abstract
Emulsion formation during enzyme-assisted aqueous extraction of soybean oil is an important bottleneck restricting the popularization of enzyme-assisted aqueous extraction.The particle size distribution and spatial distribution of lipids and proteins in emulsions obtained after different times (1,2,3 h) of enzymatic hydrolysis of soybeans were characterized by dynamic light scattering and laser scanning confocal microscopy.The mechanism for the attenuation of fluorescence intensity in emulsions was analyzed by Raman spectroscopy based on hydrophobic interaction of chromophores,disulfide bonds and oil-protein interactions.The results showed that enzymatic hydrolysis resulted in the cleavage of proteins in emulsions into small peptides,which fell off from the surface of the oil droplets,leading to the aggregation of the oil droplets.The particle size increased with extended hydrolysis time,and the number of oil droplets decreased correspondingly,becoming irregular in shape.Laser scanning confocal microscopy showed that the fluorescence intensity was attenuated with increasing hydrolysis time.The Raman spectral intensity of chromophores from the emulsion resulting from enzymatic hydrolysis of whole soybean flour was dramatically reduced as compared with that from soybean protein isolate (SPI) at the same hydrolysis time and it decreased with the increase in hydrolysis time.These findings led us to conclude that hydrophobic oil-protein interaction in emulsions shielded the intermolecular hydrophobic groups and masked the chromophores,thus resulting in a reduction of fluorescence intensity.关键词
乳状液/空间分布/荧光强度/拉曼光谱/疏水相互作用Key words
emulsion/spatial distribution/fluorescence intensity/Raman spectrum/hydrophobic interaction分类
轻工纺织引用本文复制引用
江连洲,王立敏,隋晓楠,毕爽,丁俭,张亮,高宇,扈莹莹,李杨..大豆生物解离过程中形成的乳状液结构特征[J].食品科学,2018,39(5):14-19,6.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0401402) （2016YFD0401402）
国家自然科学基金重点项目(31430067) （31430067）
