大豆伴球蛋白自组装纤维的乳化性质.pdfVIP

现代食品科技 Modern Food Science and Technology 2016, Vol.32, No.3 大豆伴球蛋白自组装纤维的乳化性质 朱连昌，唐传核 （华南理工大学轻工与食品学院，广东广州 510640） 摘要：大豆伴球蛋白(7S)在远离等电点热处理，会自组装成淀粉样蛋白纤维。本研究旨在开发7S 自组装纤维在水包油乳液中的 应用潜力。研究采用7S 在pH 2.0 条件下85 ℃热处理3 h，通过动态光散射（DLS ）、硫磺素T 荧光（Th T 荧光）和原子力显微镜(AFM) 观察，表明制备短棒状蛋白自组装纤维。利用未热处理的7S 与热处理得蛋白纤维为稳定剂，研究了蛋白浓度(c)和油相比例(ϕ)对乳化 活性和储藏稳定性的影响。实验表明，c ≥2.0% ，蛋白纤维的乳化活性显著高于未热处理的7S；这可能因为蛋白纤维的线性结构具有 更好的构象柔顺性，能高效的吸附在油水界面。c =6.0%，d4,3 在ϕ=0.2~0.6 范围不受ϕ的影响。c ≥4.0%，蛋白纤维的乳化稳定性显 著优于未热处理的7S，且相对低聚合率(CI)及脂肪上浮率(CI%)，使蛋白纤维表现出皮克林稳定剂的性质。这一发现为皮克林颗粒的 制备提供了一种新的方式。 关键词：大豆 7S；纤维聚集；皮克林乳液；乳化性质 文章篇号：1673-9078(2016)3-56-61 DOI: 10.13982/j.mfst.1673-9078.2016.3.010 Emulsifying Properties of Self-assembled Fibrillar Aggregates of Soy β-Conglycinin ZHU Lian-chang, TANG Chuan-he (College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China) Abstract: Soy β-conglycinin (7S) can self-assemble into amyloid-like fibrils with heat treatment, at a pH distant from the isoelectric point. The aim of this study was to investigate the potential application of 7S self-assembled fibrils in oil-in-water emulsions. 7S was heat ed at 85 ℃ for three hours (pH 2.0). The product was analyzed by dynamic light scattering (DLS), thioflavin T (Th T) fluorescence assay, and atomic force microscopy (AFM). The results indicated that short, rod-shaped, self-assembled fibrils were successfully prepared . The influence of protein concentration (c) and oil fraction (ϕ) on the emulsifying activity and storage stability were studied using unheated 7S as well as 7S fibrils obtained from heat treatment as stabili