| 超声预处理对大豆蛋白酶解物结构及抗氧化活性的影响 |
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| 引用本文： | 许晶,韩东,王昱婷,赵青山,张晓松,金花. 超声预处理对大豆蛋白酶解物结构及抗氧化活性的影响[J]. 食品科学, 2018, 39(19): 78-84. DOI: 10.7506/spkx1002-6630-201819013 |
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| 作者姓名： | 许晶 韩东 王昱婷 赵青山 张晓松 金花 |
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| 作者单位： | 东北农业大学理学院，黑龙江 哈尔滨 150030 |
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| 基金项目： | 国家自然科学基金青年科学基金项目（31301600）；黑龙江省自然科学基金项目（LC2017010）；黑龙江省博士后科研启动基金项目（LBH-Q16012） |
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| 摘 要： | 为充分利用大豆蛋白资源，在大豆球蛋白（11S）和β-伴大豆球蛋白（7S）酶水解前进行超声预处理，通 过荧光光谱、傅里叶变换红外光谱和紫外-可见吸收光谱分析超声预处理后大豆球蛋白和β-伴大豆球蛋白酶解物的 空间构象变化。结果表明：大豆球蛋白和β-伴大豆球蛋白酶解物二级、三级结构发生改变，α-螺旋和β-转角结构含 量明显升高，无规卷曲和β-折叠结构含量明显降低，随着酶解效率提高，酶解物水解度显著增加（P＜0.05）。对 超声处理大豆球蛋白和β-伴大豆球蛋白酶解物进行还原能力、羟自由基清除率和Fe2＋螯合能力测定。结果表明：超 声预处理后大豆球蛋白和β-伴大豆球蛋白酶解物的还原能力、羟自由基清除率和Fe2＋螯合能力明显增强。综上，超 声预处理能够有效提高大豆球蛋白和β-伴大豆球蛋白酶解效率和抗氧化活性。本研究结果可为制备高品质改性大豆 蛋白提供技术参考和理论依据。
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| 关 键 词： | 大豆球蛋白 β-伴大豆球蛋白 酶解 结构 抗氧化活性 |
Effect of Ultrasound Pretreatment on Structure and Antioxidant Activity of Soybean Protein Hydrolysates |
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| XU Jing,HAN Dong,WANG Yuting,ZHAO Qingshan,ZHANG Xiaosong,JIN Hua. Effect of Ultrasound Pretreatment on Structure and Antioxidant Activity of Soybean Protein Hydrolysates[J]. Food Science, 2018, 39(19): 78-84. DOI: 10.7506/spkx1002-6630-201819013 |
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| Authors: | XU Jing HAN Dong WANG Yuting ZHAO Qingshan ZHANG Xiaosong JIN Hua |
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| Affiliation: | College of Science, Northeast Agricultural University, Harbin 150030, China |
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| Abstract: | In order to improve the utilization of soybean proteins, soybean glycinin (11S) and β-conglycinin (7S) were subjected to ultrasound pretreatment before hydrolysis in this study, and then the structural changes of ultrasound treated and untreated 7S and 11S hydrolysates were studied by fluorescence spectroscopy, Fourier transform infrared spectroscopy and ultraviolet-visible absorption spectroscopy. The results showed that the secondary and tertiary structures of 7S and 11S hydrolysates were partially unfolded. Compared with the control, both treated 7S and 11S hydrolysates showed an increase in α-helix and β-turn proportions, and a decrease in β-sheet and random coil proportions, which suggested that the hydrophobic groups inside molecules were exposed to the surface. Moreover, ultrasonication significantly increased the degree of hydrolysis of 7S and 11S hydrolysates (P < 0.05) than the untreated controls. The antioxidant activity of the treated 7S and 11S hydrolysates demonstrated a significant improvement in reduction capacity, hydroxyl free radical scavenging activity and iron chelating capacity as compared to their respective untreated counterparts. Therefore, ultrasound pre-treatment is an effective way to enhance the hydrolysis of 7S and 11S to prepare hydrolysates with high antioxidant activity. These results can provide theoretical support for the development of natural antioxidant substances from soybean protein. |
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| Keywords: | glycinin β-conglycinin enzymatic hydrolysis structure antioxidant activity |
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