酰基转移现象对大豆蛋白-磷脂酶解物相互作用及乳化特性 - 食品科学.pdf

※基础研究 食品科学 2017, Vol.38, No.01 1 酰基转移现象对大豆蛋白-磷脂酶解物相互作用及 乳化特性的影响 李秋慧，隋晓楠，王中江，齐宝坤，江连洲，张菀坤，李 杨* （东北农业大学食品学院，黑龙江哈尔滨 150030 ） 摘  要：通过联合采用核磁共振氢谱与三维荧光光谱技术，针对酶解过程中酰基转移现象对复合体系中大豆分离 - 蛋白磷脂酶解物相互作用及乳状液乳化稳定性、储存稳定性的影响机理进行探究。结果显示：在大豆分离蛋白乳 液、大豆分离蛋白-磷脂复合乳液、大豆分离蛋白-磷脂4 h酶解物复合乳液、大豆分离蛋白-磷脂8 h酶解物复合乳液 4 种样品中，大豆分离蛋白-磷脂4 h酶解物复合乳液具有最佳的乳化稳定性、储存稳定性。而磷脂经8 h酶解由于酰 基转移现象的发生，溶血磷脂会部分转变成甘油磷脂酰胆碱，导致其与大豆蛋白之间相互作用减弱，稳定性有所下 降。因此，适度酶解时间磷脂酶解产物的添加会促进其与大豆分离蛋白相互作用，在水油界面上形成较稳定的界面 膜，从而提高乳液的乳化特性。 关键词：大豆分离蛋白；磷脂酶解物；酰基转移现象；相互作用；乳化特性 Effect of Acyl Transfer on the Interaction between Soybean Protein Isolate and Phospholipid Hydrolysate and Emulsifying Properties * LI Qiuhui, SUI Xiaonan, WANG Zhongjiang, QI Baokun, JIANG Lianzhou, ZHANG Wankun, LI Yang (College of Food Science, Northeast Agricultural University, Harbin 150030, China) Abstract: The aim of this study was to explore the mechanism of the effect of acyl transfer taking place during the enzymatic hydrolysis of phospholipid on the interaction between soybean protein isolate (SPI) and phospholipid hydrolysates as well as emulsion stability and storage stability by the combined use of nuclear magnetic resonance (NMR) spectroscopy and three- dimensional fluorescence spectroscopy. The results showed that among four samples, i.e., SPI alone and its complexes with lecithin (Lec) and lecithin hydrolysates at 4 and 8 h of hydrolysis, which were designated as SPI, SPI-Lec, SPI-Lec4h and SPI-Lec8h, respectively, the SPI-Lec4h sample had the best emulsion stability and storage stability. Howev