食品科学2018，Vol.39Issue(12)：126-132,7.DOI:10.7506/spkx1002-6630-201812020
大豆分离蛋白与寡糖静电相互作用及复合物乳化性的分析
Electrostatic Interaction of Soybean Protein Isolate with Oligosaccharide and Emulsifying Capacity of Their Complexes
摘要
Abstract
In this paper, soybean protein isolate (SPI) and oligosaccharides (raffinose and stachyose) were used to prepare a mixed aqueous solution. The phase behavior and microstructure of the composite system were studied at varying pH from 3.0 to 10.0 in order to determine the generation conditions of soluble electrostatic complex and its influence on the emulsifying properties of SPI. The results of Zeta potential, confocal laser scanning microscope and turbidity measurement showed that SPI and oligosaccharides could form an electrostatic complex under acidic conditions. Moreover, the isoelectric point of the complex shifted toward acidity compared to SPI. The intrinsic fluorescence spectra illustrated that the fluorescence intensity of the complex was lower than that of SPI, and it showed a more significant decrease with stronger electrostatic interaction. This research also indicated that SPI and oligosaccharides could form soluble electrostatic complexes at pH 6.0, whose functional properties were improved compared to SPI. The emulsifying capacity of SPI-stachyose and SPI-raffinose complexes were increased by 50.66% and 39.69% compared to that of SPI.关键词
大豆分离蛋白/寡糖/静电相互作用/溶解性/乳化性Key words
soybean protein isolate/oligosaccharides/electrostatic interaction/solubility/emulsifiying properties分类
轻工纺织引用本文复制引用
樊雪静,刘红玉,迟玉杰..大豆分离蛋白与寡糖静电相互作用及复合物乳化性的分析[J].食品科学,2018,39(12):126-132,7.基金项目
大豆生物学省部共建教育部重点实验室开放基金项目(SB08C03) （SB08C03）
