| 水力空化对大豆分离蛋白谷氨酰胺转氨酶促凝胶行为的影响 |
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| 引用本文： | 李晓惠,任仙娥,杨锋,黄永春,黄承都,张昆明,刘纯友. 水力空化对大豆分离蛋白谷氨酰胺转氨酶促凝胶行为的影响[J]. 食品科学, 2022, 43(11): 67-74. DOI: 10.7506/spkx1002-6630-20210610-138 |
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| 作者姓名： | 李晓惠 任仙娥 杨锋 黄永春 黄承都 张昆明 刘纯友 |
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| 作者单位： | （广西科技大学生物与化学工程学院，广西糖资源绿色加工重点实验室，广西高校糖资源加工重点实验室，广西 柳州 545006） |
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| 基金项目： | 国家自然科学基金地区科学基金项目（31660473） |
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| 摘 要： | 利用基于涡流的水力空化处理大豆分离蛋白，通过比较处理前后大豆分离蛋白在谷氨酰胺转氨酶的催化作用下形成凝胶的质构特性、持水性、流变学性质、分子间作用力、微观结构和二级结构的变化，来研究大豆分离蛋白经水力空化处理后其酶促凝胶行为的变化规律及机制。结果表明，与未经水力空化处理的大豆分离蛋白相比，大豆分离蛋白经水力空化处理30 min后形成的酶促凝胶强度（P＜0.05）、持水性（P＜0.05）和储能模量增加；凝胶形成的分子间作用力发生变化，离子键、氢键及疏水相互作用相对含量显著降低（P＜0.05），而二硫键和非二硫共价键相对含量显著增加（P＜0.05）；扫描电子显微镜观察到经水力空化处理后的大豆分离蛋白形成的酶促凝胶孔洞较小，微观结构更加致密和均匀；红外光谱分析结果表明凝胶的二级结构也发生了改变，β-折叠、β-转角相对含量显著增加（P＜0.05），而α-螺旋、无规卷曲相对含量显著降低（P＜0.05）。可见，水力空化处理在一定条件下可以改善大豆分离蛋白谷氨酰胺转氨酶促凝胶的性能，可作为一种有效的方法应用于食品工业。
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| 关 键 词： | 水力空化；大豆分离蛋白；谷氨酰胺转氨酶；凝胶 |
Effect of Hydrodynamic Cavitation on Transglutaminase-catalyzed Gelation Behavior of Soy Protein Isolate |
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| LI Xiaohui,REN Xian’e,YANG Feng,HUANG Yongchun,HUANG Chengdu,ZHANG Kunming,LIU Chunyou. Effect of Hydrodynamic Cavitation on Transglutaminase-catalyzed Gelation Behavior of Soy Protein Isolate[J]. Food Science, 2022, 43(11): 67-74. DOI: 10.7506/spkx1002-6630-20210610-138 |
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| Authors: | LI Xiaohui REN Xian’e YANG Feng HUANG Yongchun HUANG Chengdu ZHANG Kunming LIU Chunyou |
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| Affiliation: | (Guangxi Key Laboratory of Green Processing of Sugar Resources, Key Laboratory for Processing of Sugar Resources of Guangxi Higher Education Institutes, College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou 545006, China) |
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| Abstract: | In this study, soy protein isolate (SPI) was treated with hydrodynamic cavitation (HC) based on swirling. The texture properties, water-holding capacity, rheological properties, intermolecular force, microstructure, and secondary structure of transglutaminase-catalyzed SPI gel were determined to evaluate the effect of HC on the transglutaminase-catalyzed gelation behavior of SPI. The results showed that the gel strength (P < 0.05), water-holding capacity (P < 0.05), and storage modulus of the transglutaminase-catalyzed gel formed from SPI treated with HC for 30 minutes were increased significantly compared with the gel formed from untreated SPI. The intermolecular force for gel formation was changed. The contents of ionic bonds, hydrogen bonds and hydrophobic interactions were significantly decreased (P < 0.05), while the contents of disulfide bonds and non-disulfide covalent bonds were significantly increased (P < 0.05). Scanning electron microscopy showed that the transglutaminase-catalyzed gel formed from SPI treated by HC had smaller pores and more compact and uniform microstructure. The results of infrared spectroscopic analysis showed that the secondary structure of the gel was also changed by HC treatment. The contents of β-sheet and β-turn were increased significantly (P < 0.05), while the contents of α-helix and random coil were decreased significantly (P < 0.05). Therefore, HC treatment can improve the performance of transglutaminase-catalyzed SPI gel under certain conditions, and it may be used as an effective method in the food industry. |
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| Keywords: | hydrodynamic cavitation soy protein isolate transglutaminase gel, |
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