The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH
The Formation and Disaggregation of Soy Protein Isolate Fibril: Effects of pH
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大豆分离蛋白原纤维的形成和分解：pH 值的影响
DOI：
10.1007/s11483-019-09567-1
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发表时间：
2019-06-01
期刊：
影响因子：
3
通讯作者：
Guo, Shuntang
中科院分区：
文献类型：
--
作者：
Wan, Yangling;Guo, Shuntang
为了确定带电状态对大豆分离蛋白（SPI）原纤维形成和解聚的影响，我们研究了不同pH值（2-10）下大豆分离蛋白原纤维（CPSF）组成肽的热聚集行为，并研究了大豆分离蛋白原纤维随着pH（2-11）升高而发生的结构变化。结果表明，CPSF在不同pH值下聚集成不同的形态，其中在pH小于6时聚集体中含有多片结构，而在pH 2时多片结构堆积成纤维状。pH升高对SPI原纤结构的破坏大致可分为两个阶段：当pH ≤ 6时，由于静电中和作用，原纤形态发生明显变化;当pH> 6时，原纤在片层中损失严重，结构迅速解体。该研究可从原纤维的制备和结构保护两方面为提高SPI原纤维的pH稳定性提供理论参考。
To identify the effects of charged states on the formation and disaggregation of soy protein isolate (SPI) fibril, we studied the thermal aggregation behaviors of the constituent peptides of SPI fibril (CPSF) at various pH values (2-10) and investigated the structural changes of SPI fibril with increasing pH (2-11). Results showed that CPSF would assemble into diverse shapes at different pH values, among which the aggregates contained multiple -sheet structures at pH less than 6, but these -sheets were stacked to form fibrils only at pH2. The damages from the increased pH to SPI fibril structure could be roughly divided into two stages, as follows: when pH was less than or equal to 6, the morphology of fibrils changed markedly due to electrostatic neutralization; at pH larger than 6, the fibrils suffered great losses in -sheet, causing its structure to disintegrate rapidly. This study could provide theoretical reference to improve the pH stability of SPI fibril from the aspects of preparation and structural protection of the fibril.