Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction
Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction
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热烫大豆与传统方法制备的豆浆中颗粒的表征：以脂质-蛋白质相互作用为重点的比较研究
DOI：
10.1016/j.foodhyd.2016.08.012
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发表时间：
2017-02
影响因子：
10.7
通讯作者：
Guo, Shuntang
中科院分区：
文献类型：
--
作者：
Xing, Jiyun;Wang, Ruican;Shi, Xiaodi;Guo, Shuntang
豆奶的豆腥味可以通过高温漂白大豆来消除。然而，与传统的制备方法相比，这种预提取加热过程可能会对蛋白质的聚集产生额外的影响。本研究采用超速离心法，根据豆奶颗粒的大小和密度，分离出不同组分的豆奶，分析其脂肪和蛋白质的分布。结果表明，对于传统豆浆，∼95%的总脂是在浮选组分中浓缩的。用漂白大豆制成的豆浆中，漂浮部分仅占总脂的∼-55%，而颗粒部分中∼占总脂的40%。SDS-PAGE还表明，漂白豆浆的颗粒组分中存在油球蛋白带。此外，与传统豆浆相比，漂白豆浆的本征荧光光谱发生了明显的红移，并且由表面疏水性显著增强的颗粒组成。综上所述，热烫过程改变了豆浆颗粒的变性和聚集机制，从而将部分油体捕获为颗粒蛋白质。
The beany flavor of soymilk can be eliminated by blanching soybeans at high temperatures. However, compared with the traditional preparation methods, this pre-extraction heating process may have additional effects on protein aggregation. In this study, the distribution of lipid and protein was analyzed by an ultracentrifugation method that separates different fractions of soymilk on the basis of the size and density of particles. For traditional soymilk, results showed that ∼95% of total lipids were enriched in the floating fraction. For the soymilk prepared by blanching soybeans (blanched soymilk), only ∼ 55% of total lipids were found in the floating fraction, in accordance with ∼40% of total lipids presenting in the particulate fraction. SDS-PAGE also showed that the oleosin band existed in the particulate fraction of the blanched soymilk. Moreover, compared with traditional soymilk, blanched soymilk exhibited an obvious red shift in the intrinsic fluorescence spectrum and was composed of particles with significantly high surface hydrophobicity. In conclusion, blanching process alters the denaturation and aggregation mechanism of soymilk particles, thus trapping parts of oil bodies into particulate proteins.
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影响因子：
3.9
作者：
K. Toda;Kyoko Chiba;T. Ono
通讯作者：
K. Toda;Kyoko Chiba;T. Ono
影响因子：
6.1
作者：
Guo, ST;Ono, T;Mikami, M
通讯作者：
Mikami, M
影响因子：
10.7
作者：
Chen, Yeming;Ono, Tomotada
通讯作者：
Ono, Tomotada
微流化作为改变大豆分离蛋白表面特性的潜在技术
影响因子：
8.1
作者：
Shen, Lan;Tang, Chuan-He
通讯作者：
Tang, Chuan-He
DOI：
10.3136/nskkk.55.39
发表时间：
2008-01-01
影响因子：
0.2
作者：
Ono, Tomotada
通讯作者：
Ono, Tomotada