食品工业科技2025，Vol.46Issue(23)：23-30,8.DOI:10.13386/j.issn1002-0306.2025010221
pH及离子强度对啤酒糟分离蛋白乳化性的影响
Effects of pH and Ionic Strength on the Emulsifying Properties of Brewer's Spent Grain Protein Isolate
摘要
Abstract
Brewer's spent grains,a major by-product of the brewing industry,are rich in protein and hold significant potential as plant-based food ingredients.The objective of this study was to explore the effect of pH(6.0,7.0,8.0)and ionic strength(0,0.1,and 0.6 mol/L NaCl)commonly used in food systems on the physicochemical and emulsifying properties of brewer's spent grain protein isolate(BSGP).Results showed that BSGP was primarily composed of two subunits with molecular weights of approximately 35.0 kDa and 20.5 kDa,linked by disulfide bonds.Increasing the pH led to a significant decrease in hydrophobicity(P＜0.05),a reduction in free sulfydryl content,and smaller particle size.Protein solubility and emulsifying properties improved with higher pH(P＜0.05).From pH6.0 to pH8.0,solubility increased 1.71-fold,emulsifying activity 1.45-fold,and emulsifying stability 1.37-fold.Within the pH range of 4.0 to 7.0,NaCl improved protein solubility.However,at higher pH(6.0 to 8.0),NaCl induced protein unfolding,disrupted protein-water interactions,increased sulfhydryl content,and reduced protein hydrophobicity and fluorescence intensity.This also led to larger particle size,lower Zeta potential(P＜0.05),and weakened emulsifying properties.Overall,adjusting pH and NaCl concentrations effectively improved BSGP solubility and modulated emulsification behavior.This study provides a theoretical basis for the utilization of this protein resource in food applications.关键词
啤酒糟分离蛋白/物化性质/离子强度/pH/乳化性Key words
brewer's spent grain protein isolate/physicochemical properties/ionic strength/pH/emulsifying properties分类
轻工纺织引用本文复制引用
赵丹祺,许颖,王海洋,郭笑含,王耀松..pH及离子强度对啤酒糟分离蛋白乳化性的影响[J].食品工业科技,2025,46(23):23-30,8.基金项目
国家自然科学基金(31401530). （31401530）
