Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties
Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties
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使用挤压预处理和受控酶水解相结合的方法对大豆分离蛋白进行改性，以改善乳化性能
DOI：
10.1016/j.foodhyd.2010.08.013
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发表时间：
2011-07-01
影响因子：
10.7
通讯作者：
Zhao, Mouming
中科院分区：
文献类型：
--
作者：
Chen, Lin;Chen, Jianshe;Zhao, Mouming
研究了挤压预处理和控制酶水解相结合对大豆分离蛋白（SPI）的理化性质和乳化性质的影响。结果表明，挤出预处理显着改善了 SPI 酶水解的可及性，导致 ESPIH（挤出预处理的 SPI 水解产物）的水解度 (DH)、蛋白质溶解度 (PS)、表面疏水性 (H-0) 和分子量分布 (MWD) 发生变化。据观察，由对照 SPI 或 SPIH（SPI 水解产物）（20% v/v 油、1.6% w/v 乳化剂和 pH 7.0）形成的乳液系统在 21 天的静态储存期内由于桥接絮凝和乳化而不稳定。然而，ESPIH (9.1% DH) 能够产生非常细的乳液（d(32) = 0.42 μm，d(43) = 2.01 μm），该乳液在长期静态储存中保持稳定。还研究了 ESPIH 产品与 DH 和乳化功能相关的各种表面特性。表明蛋白质溶解度的显着增加和分子量的降低可能是ESPIH乳化能力大幅提高的主要原因。这项研究表明，改性大豆蛋白可以成为食品和其他应用的优异乳化剂。它还表明，挤压预处理和酶水解相结合可能是球状蛋白功能修饰的一种高效方法。 (C) 2010 Elsevier Ltd. 保留所有权利。
Effects of combined extrusion pre-treatment and controlled enzymatic hydrolysis on the physicochemical properties and emulsifying properties of soy protein isolates (SPI) have been investigated. Results showed that extrusion pre-treatment caused a marked improvement in the accessibility of SPI to enzymatic hydrolysis, resulting in changes in degree of hydrolysis (DH), protein solubility (PS), surface hydrophobicity (H-0) and molecular weight distributions (MWD) for ESPIH (extrusion pre-treated SPI hydrolysates). It was observed that emulsion systems formed by control SPI or SPIH (SPI hydrolysates) (20% v/v oil, 1.6% w/v emulsifier, and pH 7.0) were unstable over a quiescent storage period of 21 days, due to bridging flocculation and creaming. However, ESPIH (9.1% DH) was capable of producing a very fine emulsion (d(32) = 0.42 mu m, d(43) = 2.01 mu m) which remained stable over a long term quiescent storage. Various surface properties of ESPIH products have also been studied in relation to DH and emulsifying functionalities. It was suggested that significantly increased protein solubility and decreased molecular weight could be the main reasons for the greatly improved emulsifying capability of ESPIH. This study demonstrated that modified soy protein could be an excellent emulsifying agent for food and other applications. It also demonstrated that combined extrusion pre-treatment and enzymatic hydrolysis could be a highly effective method for functionality modification of globular proteins. (C) 2010 Elsevier Ltd. All rights reserved.