β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment
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DOI：
10.1016/j.foodhyd.2010.07.005
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发表时间：
2011-05
影响因子：
10.7
通讯作者：
M. C. Puppo;V. Beaumal;F. Speroni;M. Lamballerie;M. Añón;M. Anton
中科院分区：
文献类型：
--
作者：
M. C. Puppo;V. Beaumal;F. Speroni;M. Lamballerie;M. Añón;M. Anton
大多数关于大豆蛋白功能的研究都是用总分离蛋白进行的，缺点是由于蛋白质组成的重要复杂性，限制了对现象的了解。在这项研究中，我们试图通过使用大豆乳剂的两个部分纯化组分：β-甘氨酸（7S）和甘氨酸（11S）来更好地了解大豆乳剂的行为。此外，我们还评估了温度（20-60°C）和高压（0.1-600MPa）对7% (w/v) 7S或11S蛋白制备的水包油乳液的理化、微观结构和流变性能的综合影响。结果表明，7S蛋白和11S蛋白对大豆乳剂的整体性状起主要作用，11S蛋白对大豆乳剂的整体性状影响不大。从400MPa和60°C，我们注意到7S乳状液的絮凝和凝胶化有所增加，这在共聚焦显微镜下得到了很大程度上的证实，这是由于吸附的7S蛋白和水相7S蛋白之间的聚集。在全球范围内，我们已经证明温度加强了高压的影响，并且获得一些变化的阈值是400MPa。7S和11S蛋白在不同处理下的乳剂中的不同行为有助于确定其作为计划处理功能的商业用途。
Most studies on functionality of soybean proteins have been made with total protein isolates, with the drawback to limit the knowledge of phenomena due to the important complexity of protein composition. In this study we have tried to better understand the behavior of soy emulsions by using their two partially purified fractions: β-conglycinin (7S) and glycinin (11S). Furthermore, we have assessed the combined effect of temperature (20–60°C) and high pressure (0.1–600MPa) on physicochemical, microstructural and rheological properties of oil-in-water emulsions prepared with 7S or 11S proteins at 7% (w/v). Our results show that 7S and 11S emulsions behaved differently under the combined treatments and that 7S protein was responsible for the global properties of soybean emulsions, whereas 11S proteins exerted a negligible effect. From 400MPa and at 60°C, we have noticed for 7S emulsions an increase of flocculation and gelation, largely confirmed by confocal microscopy due to aggregation between adsorbed and aqueous 7S proteins. Globally we have evidenced that temperature reinforces the effect of high pressure and that the threshold to obtain some changes is 400MPa. The very different behavior of 7S and 11S proteins in emulsions under treatments could help to orientate their commercial use as function of planed treatments.