食品工业科技2026，Vol.47Issue(12)：1-11,11.DOI:10.13386/j.issn1002-0306.2025100041
水力空化结合梯度添加芦丁改善大豆分离蛋白的功能性质
Hydrodynamic Cavitation Combined with Gradient Addition of Rutin Improves the Functional Properties of Soy Protein Isolate
摘要
Abstract
To obtain a bifunctional soy protein with antioxidant activity and emulsifying properties,soy protein isolate(SPI)was modified by combining hydrodynamic cavitation with gradient addition of rutin.The changes in physicochemical,structural,and functional properties of SPI before and after modification were analyzed.The results showed that after hy-drodynamic cavitation treatment,the surface hydrophobicity of SPI increased,its structure unfolded,and the active groups were exposed,leading to a significant increase in its binding capacity with rutin(P<0.05).As the addition amount of rutin increased,the ultraviolet absorption of SPI enhanced,while the fluorescence intensity decreased with a red shift in the max-imum absorption peak.The surface hydrophobicity,free thiol content,and free amino content all decreased.Furthermore,the contents of α-helix,β-sheet,and β-turn in the secondary structure decreased,while the content of random coil increased.Further analysis of antioxidant activity and emulsifying properties revealed that the conjugates formed by combing hydro-dynamic cavitation treated SPI with rutin exhibited enhanced antioxidant activity and emulsifying properties.When the addition amount of rutin was 1 mg/mL,in terms of antioxidant activity,the DPPH free radical scavenging capacity in-creased from 77.80%±0.86%(before modification)to 83.76%±0.65%,the ABTS+radical scavenging capacity increased from 53.09%±0.43%to 63.64%±0.53%,and the ferric reducing power increased from 1.12±0.06 to 1.29±0.12.In terms of emulsifying properties,the emulsification activity index increased from 24.50±1.37 m2/g to 28.55±0.43 m2/g,and the emul-sification stability index increased from 69.25±1.77 min to 88.75±1.65 min.Therefore,hydrodynamic cavitation treatment combined with appropriate amount of rutin could effectively improve the functional properties of soy protein,which provid-ed a new approach for protein modification.关键词
水力空化/芦丁/大豆分离蛋白/抗氧化活性/乳化性Key words
hydrodynamic cavitation/rutin/soy protein isolate/antioxidant activity/emulsifying properties分类
轻工纺织引用本文复制引用
刘昊天,杨锋,李静梅,任仙娥,张昆明..水力空化结合梯度添加芦丁改善大豆分离蛋白的功能性质[J].食品工业科技,2026,47(12):1-11,11.基金项目
国家自然科学基金地区科学基金项目(32360577) （32360577）
广西自然科学基金面上项目(2024GXNSFAA010386). （2024GXNSFAA010386）
