食品科学2018，Vol.39Issue(12)：67-72,6.DOI:10.7506/spkx1002-6630-201812011
生物解离大豆过程中形成的乳状液结构
Structural Study on Emulsion Formed during Enzyme-Assisted Aqueous Extraction from Soybean Oil
摘要
Abstract
In this study, the emulsion formed during enzyme-assisted aqueous extraction of soybean oil was investigated at different hydrolysis times (1, 2, and 3 h) and enzyme dosages (1% and 2%). The mechanism of action of oil droplets in the emulsion was elucidated to explore the structural features and intermolecular interactions. The degree of hydrolysis (DH), microscopic observation, zeta-potential, fluorescence spectroscopy, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles were determined. The results showed that the DH of the emulsion was about 7%. As a result, the protein in the emulsion was broken down into small peptides, resulting in reduced affinity between oil and protein, droplet aggregation and decreased absolute value of zeta potential. Large protein aggregates linked by disulfide bonds appeared on the SDS-PAGE. In addition, the fluorescence intensity of the emulsion was obviously weakened as compared to soybean protein isolate (SPI) under the same hydrolysis conditions, which may be attributed to the presence of phospholipids, the interaction between tryptophan residue and oil and the disulfide-linked aggregates.关键词
乳状液/结构特征/十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)/荧光光谱/分子间相互作用Key words
emulsion/structure characteristic/sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)/fluorescence spectroscopy/intermolecular interaction分类
轻工纺织引用本文复制引用
王立敏,马文君,孙红波,寻崇荣,张丽,江连洲,隋晓楠,李杨..生物解离大豆过程中形成的乳状液结构[J].食品科学,2018,39(12):67-72,6.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）
霍英东教育基金项目(151033) （151033）
