Effects of pulsed electric fields on physicochemical properties of soybean protein isolates
Effects of pulsed electric fields on physicochemical properties of soybean protein isolates
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脉冲电场对大豆分离蛋白理化性质的影响
DOI：
10.1016/j.lwt.2006.08.015
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发表时间：
2007-01-01
影响因子：
6
通讯作者：
Mo, Haizhen
中科院分区：
文献类型：
--
作者：
Li, Yingqiu;Chen, Zhengxing;Mo, Haizhen
研究了脉冲电场（0-547 μ s, 0-40 kV/cm）处理对大豆分离蛋白（SPI）理化性质的影响。当脉冲宽度为2 ps、脉冲频率为500脉冲/秒（pps）、样品流速为l ml/s时，SPI分散体（20mg/ml）的溶解度、表面游离巯基（SHF）和疏水性随PEF强度和处理时间的增加而增加。当PEF强度和处理时间大于30kV/cm和288 μ s时，SPI的溶解度、表面SHF和疏水性均下降，这是由于SPI通过疏水相互作用和二硫键发生变性和聚集。粒径排除色谱和激光散射分析进一步表明，PEF处理能诱导SPI的解离、变性和再聚集。圆二色性分析表明，PEF处理对SPI二级结构无显著影响。上述结果表明，可控PEF可用于加工含大豆蛋白成分的液态食品，并对其结构和功能进行修饰，以获得理想的产品。(C) 2006瑞士食品科学与技术学会。Elsevier Ltd.出版。版权所有。
Effects of pulsed electric fields (PEF) treatment (0-547 mu s and 0-40 kV/cm) on physicochemical properties of soybean protein isolates (SPI) were studied. Solubility, surface free sulfhydryls (SHF) and hydrophobicity of SPI dispersions (20mg/ml) increased with the increment of the PEF strength and treatment time at constant pulse width 2 ps, pulse frequency 500 pulse per second (pps) and sample flow rate (l ml/s). When the PEF strength and treatment time were above 30kV/cm and 288 mu s, solubility, surface SHF, and hydrophobicity of SPI decreased due to denaturation and aggregation of SPI by hydrophobic interactions and disulfide bonds. Size-exclusion chromatography and laser light scattering analyses demonstrated further that stronger PEF treatment-induced dissociation, denaturation and reaggregation of SPI. Circular dichroism analysis showed that PEF treatment did not produce significant secondary structure changes of SPI. These results suggested that controlled PEF could be applied to process liquid food including soybean protein ingredient and to modify their structure and function in order to get desired products. (C) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.