超声强化大豆分离蛋白-糖接枝反应作用机理的初步探讨
详细信息Preliminary discussion on mechanism of ultrasonic enhanced soy protein isolates-saccharide graft reaction
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摘要: 以大豆分离蛋白（SPI）为研究对象,初步研究了超声促进大豆分离蛋白-糖接枝反应的机理。结果表明:与普通加热相比,当超声处理60min时,SPI的自由氨基含量由0.86mol/L增加到0.98mol/L;表面疏水性和表观巯基含量也有一定程度的增加,蛋白的肽链更加伸展,埋藏于分子内部的自由氨基不同程度的暴露,与糖分子接触的几率增加;同时,SPI分子中的α-螺旋和β-折叠明显减少,而无规则卷曲则明显增多,SPI分子由有序结构变得无序,蛋白的空间位阻降低,使蛋白与糖分子在激烈的振动中更加充分的接触,增加接枝反应的速率。
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关键词:
- 超声处理; /
- 大豆分离蛋白 (SPI) ; /
- 接枝反应; /
- 机制;
Abstract: The mechanism of ultrasound promoting soy protein isolate (SPI) -saccharide graft reaction was studied by using soybean protein isolates as the research object.Compared with classical wet-heating, content of free amino acid increased from 0.86mol/L to 0.98mol/L when SPI was treated by ultrasonic for 60min.Surface hydrophobicity and content of apparent sulfhydryl content were also increased to a certain extent respectively.In this case, polypeptide chains of protein were more stretch, and part of free amino groups buried in the molecules inside were exposed.At the same time, α-helix and β-folding of SPI was significantly reduced while irregular coil was significantly increased, that showed ordered molecule structures become disordered and its steric hindrance reduced.The graft reaction of SPI-saccharide was accelerated because their more contacting led by intense vibration of ultrasound. -
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