食品工业科技2026，Vol.47Issue(11)：57-64,8.DOI:10.13386/j.issn1002-0306.2025030326
大豆分离蛋白纤维与红曲色素复合物结构表征及其色泽稳定性探究
Structural Characterization of Soybean Protein Isolate Fiber and Monascus Pigment Complex and Its Color Stability
摘要
Abstract
The present study aimed to investigate the complexation mechanism between soy protein isolate fibers(SPF)and Monascus pigments(Mps),as well as the effects of different conditions on the stability of Mps within the complex.Spectro-scopic methods were employed to characterize the structural properties of the complex and to evaluate the thermal,pH,and photostability of Mps within the complex.The results demonstrated that the interaction between SPF and Mps in the com-plex was primarily driven by hydrogen bonds and hydrophobic forces.The incorporation of Mps altered the microenviron-ment of SPF,reducing the hydrophobicity around tryptophan(Trp)and tyrosine(Tyr)residues and consequently modifying the secondary structure of the protein.Compared to pure SPF,in the SPF-Mps complex with a concentration of 3 mg/mL(SPM3.0),the relative content of α-helix and β-sheet in SPF decreased by 52.35%and 11.95%,respectively,while the rela-tive content of β-turn and random coil increased by 19.04%and 69.56%,respectively.SPF enhanced the stability of Mps,as evidenced by significantly higher retention rates of Mps in the complex under various temperature,pH,and illumination conditions compared to free Mps.Specifically,under a condition of 4℃,the retention rates of Mps in the complex increased by 19.03%and 38.46%at absorbance wavelengths of 385 nm and 410 nm,respectively,compared to free Mps.At pH9.0,the largest increase in Mps retention rate was observed,with values of 79.21%and 230.41%at the two wavelengths.After 6 hours of illumination,the complex with a concentration of 20 mg/mL exhibited the highest increase in Mps retention rate,with values of 104.69%and 149.89%at the respective wavelengths.The findings of this study provide a theoretical basis for the color improvement and quality control of plant-based meat products.关键词
大豆分离蛋白纤维/红曲色素/结构特性/复合机制/色泽稳定性Key words
soy protein fiber isolate/Monascus pigments/structural characteristic/composite mechanism/color stability分类
轻工纺织引用本文复制引用
唐文西,隋勇,车金鑫,施建斌,文俊仁,陈学玲,蔡芳,熊添,梅新..大豆分离蛋白纤维与红曲色素复合物结构表征及其色泽稳定性探究[J].食品工业科技,2026,47(11):57-64,8.基金项目
国家农业科技重大项目. （）
