食品科学2018，Vol.39Issue(10)：20-27,8.DOI:10.7506/spkx1002-6630-201810004
大豆分离蛋白-花青素复合物的制备及其蛋白结构与功能性质分析
Effects of Complexation with Anthocyanin on the Structural and Functional Properties of Denatured Soybean Protein
摘要
Abstract
This paper is focused on the effect of interaction with anthocyanin on the structure and function of denatured soybean protein. Fluorescence spectroscopy was used to study the conformational changes of the complexes. The relationship between structural change and functional properties was analyzed through determination of solubility, emulsifying ability, emulsifying stability, particle size analysis and Zeta potential analysis. The results showed that the absolute value of Zeta potential as well as emulsifying activity and emulsion stability of denatured soybean protein increased significantly after complexation with anthocyanin at pH 7.4, whereas its solubility decreased. The fluorescence spectra showed that the fluorescence quenching of heat-treated soybean protein by anthocyanin was a static quenching process with the formation of binding sites close to 1. The three dimensional fluorescence spectra indicated that complexation with anthocyanin extended the protein polypeptide backbone and changed the protein structures.关键词
大豆分离蛋白/花青素/结构性质/功能性质Key words
soybean protein isolate/ anthocyanin/ structural property/ functional property分类
轻工纺织引用本文复制引用
江连洲,许振国,陈思,李杨,吴长玲,王中江,张巧智,齐宝坤,隋晓楠,陈复生..大豆分离蛋白-花青素复合物的制备及其蛋白结构与功能性质分析[J].食品科学,2018,39(10):20-27,8.基金项目
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）
"十三五"国家重点研发计划重点专项(2016YFD0401402 （）
2016YFD0400700) （）
