【作者】 彭新辉； 王欢； 江连洲；

【Author】 Peng Xinhui;Wang Huan;Jiang Lianzhou;College of Food Science,Northeast Agricultural University;

【机构】 东北农业大学食品学院；

【摘要】 本研究旨在解决大豆蛋白凝胶性能差,微生物利用率低的问题。采用大豆分离蛋白(SPI)和酸性银耳子实体多糖(AP)为原料,分阶段制备中间产物软凝胶(SPI-AP)和最终产物强凝胶(FSPI-AP),并以黄原胶为对照变量(SPI-XG、FSPI-XG),研究其结构网络、相互作用和凝胶特性。光谱学和力学结果表明,FSPI-AP的α-螺旋(20.43%→25.36%)和β-折叠(31.24%→35.12%)的含量较SPI显著增加(P <0.05),AP和微生物通过非共价和共价相互作用提高了肽链的有序度,疏水(33.33%)、静电(26.77%)和二硫键(24.45%)是凝胶形成的主导力。同时,AP的引入会降低蛋白质分子的结晶度,破坏蛋白质分子的规则刚性结构。微观和流变学结果表明,FSPI-AP的分形维数高于FSPI-XG,FSPI-AP具有较强的抗外力凝聚力,并表现出较好的流变性能。质构和抗氧化性结果表明,FSPI-AP比FSPI-XG具有更强的弹性和内聚性,并具有更高的自由基清除能力。FSPI-AP在交互网络中的作用比例最高(13.95%),而SPI-AP为8.15%。本研究将为拓宽新型植物多糖的应用领域和创新蛋白质-多糖凝胶系统的应用提供新的思路。更多还原

【Abstract】 Soy protein had poor gel performance and low microbial utilization,which led to this study.In this study,soybean protein isolate(SPI) and acidic tremella fuciformis fruiting body polysaccharide(AP) were used to prepare phased intermediate product soft gel(SPI-AP) and end product strong gel(FSPI-AP),and xanthan gum was used as the control variable(SPI-XG,FSPI-XG) to study the structural network,interaction and gel characteristics.The results of spectroscopy and mechanics indicated that the contents of α-helix(20.43% to 25.36%) and β-sheet(31.24% to 35.12%) of FSPI-AP increased significantly compared with that of SPI(P<0.05),the introduction of AP and microorganisms improved the orderliness of peptide chain through non-covalent and covalent interactions,with hydrophobic(33.33%),electrostatic(26.77%),and disulfide bonds(24.45%) being the dominant forces in the formation of gels.Meanwhile,the introduction of AP could decrease the crystallinity,and disrupt the regular rigid structure of protein molecules.Microscopic and rheological results indicated that the fractal dimension of FSPI-AP was higher than that of FSPI-XG,the FSPI-AP had stronger cohesion to resist external forces and exhibit better rheological properties.The texture and antioxidant capacity results showed that FSPI-AP had enhanced elasticity and cohesiveness,and had higher abilities to scavenge free radicals than FSPI-XG.FSPI-AP had the highest proportion of interaction(13.95%) in the interaction network,and SPI-AP was 8.15%.This study will provide a new idea for broadening the application field of new plant polysaccharides and innovating the application of protein-polysaccharide gel systems.更多还原