食品科学2018，Vol.39Issue(6)：32-38,7.DOI:10.7506/spkx1002-6630-201806006
花青素与大豆分离蛋白非共价/共价作用对其界面功能性质的影响
Effects of Non-Covalent/Covalent Interactions between Anthocyanins and Soybean Protein Isolate on Its Interfacial Function
摘要
Abstract
The aim of this study was to compare the effects of different concentrations of anthocyanins on the functional properties of proteins through non-covalent/covalent interactions.The complexes of anthocyanins and soybean protein isolate (SPI) were studied by three-dimensional fluorescence spectroscopy.The relationship between the structural changes of protein-anthocyanin complexes and protein functional properties with non-covalent/covalent interactions was analyzed by determination of emulsifying properties and foaming properties,light microscope observation and measurement of sulfhydryl content.The results showed that the fluorescence intensities of the characteristic peaks of the proteins decreased,accompanied by the occurrence of unfolded polypeptide chains,with the increase of anthocyanin concentration after treatment at pH 7.4 for 2 h or at pH 9.0 for 24 h,and the covalent binding was stronger than the non-covalent one.The emulsifying properties and foaming properties of the complexes were improved as compared with SPI,and the content of sulfhydryl group was decreased,especially for sample 6 (treatment with 2 mg/mL anthocyanins at pH 9.0 for 24 h).The droplet sizes of emulsion systems 5 (with 1 mg/mL anthocyanins at pH 9.0 for 24 h) and 6 were homogeneous,and the emulsions were stable.关键词
大豆分离蛋白/花青素/乳化性/起泡性Key words
soybean protein isolate (SPI)/anthocyanins/emulsifying properties/foaming properties分类
轻工纺织引用本文复制引用
李杨,孙红波,董济萱,刘英杰,毕爽,张巧智,江连洲,隋晓楠..花青素与大豆分离蛋白非共价/共价作用对其界面功能性质的影响[J].食品科学,2018,39(6):32-38,7.基金项目
“十三五”国家重点研发计划重点专项(2016YFD0401402 （）
2016YFD0400700) （）
国家自然科学基金青年科学基金项目(31601475) （31601475）
国家自然科学基金面上项目(31671807) （31671807）
