Effects of Radio Frequency Heating Treatment on Structure Changes of Soy Protein Isolate for Protein Modification
Effects of Radio Frequency Heating Treatment on Structure Changes of Soy Protein Isolate for Protein Modification
复制标题
射频加热处理对蛋白质修饰用大豆分离蛋白结构变化的影响
DOI：
10.1007/s11947-017-1923-2
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发表时间：
2017-08-01
影响因子：
5.6
通讯作者：
Wang, Yunyang
中科院分区：
文献类型：
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作者：
Guo, Chaofan;Zhang, Zhenna;Wang, Yunyang
研究了不同终温度（70、80和90℃）和电极间距（120、160和200 mm）下射频（RF）加热处理对大豆分离蛋白（SPI）分散结构特性的影响。结果表明，射频加热对SPI的游离巯基和表面疏水性有显著影响。游离巯基随终温度的升高而增加。RF加热样品的疏水性高于未经RF处理的原始SPI。射频加热后的大豆蛋白在90℃时的疏水性最高，电极间隙为200 mm。射频加热使大豆蛋白的紫外吸收减少，表明大豆蛋白的三维位置发生了变化，但没有改变大豆蛋白的初级结构。傅里叶变换红外光谱分析表明，射频加热降低了SPI的水化作用。从随机线圈结构到β -片结构的自组装表明射频加热可以改变大豆蛋白的二级结构，使其更加有序。
The effects of radio frequency (RF) heating treatments with different final temperatures (70, 80, and 90 A degrees C) and electrode gaps (120, 160, and 200 mm) on the structural characteristics of soy protein isolate (SPI) dispersion were investigated. The results showed that RF heating significantly influenced free sulfhydryl groups and surface hydrophobicity of SPI. Free sulfhydryl groups increased with the increase of final temperature. The hydrophobicity of the RF-heated sample was higher than the original SPI without RF treatment. The highest hydrophobicity of the RF-heated SPI was found with electrode gap of 200 mm at 90 A degrees C. RF heating treatment resulted in the reduction of ultraviolet absorption of SPI indicating the change of three-dimensional positions of soy protein but did not modify the protein primary structure of SPI. The Fourier transform infrared spectroscopy showed that hydration of SPI was decreased by RF heating. The self-reassembly from random coil structure to beta-sheet structure suggested that RF heating treatment can change the secondary structure of soy protein to be more orderly.