Influence of soybean lecithin on soy protein emulsifying system
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摘要: 研究了大豆磷脂对三种大豆球蛋白(SPI、7S、11S)乳状液性质的影响,并对相关作用机理进行了探讨。测定了添加磷脂前后蛋白乳状液的黏度、粒径分布、表面疏水性、Zeta电位的变化。结果表明,磷脂与大豆球蛋白有疏水作用发生,使蛋白结构改变,疏水基团有不同程度的暴露,增加了乳状液的负Zeta电位。蛋白乳液加入磷脂后,乳状液粒径变小,黏度变小,7S与磷脂球蛋白的疏水作用最强,SPI与磷脂作用强度由7S与11S交互作用共同决定。Abstract: The influence of soybean lecithin on soybean protein (SPI, 7S and 11S) emulsifying system and the related mechanism were studied.Viscosity, particle size distribution, surface hydrophobicity, Zeta potential of emulsion before and after adding lecithin were determined.The results showed that hydrophobic interaction between protein and lecithin changed protein space structure and lead to the hydrophobic amino acids fold, the emulsion of negative Zeta potential was increased.After adding lecithin to emulsion, particle size of emulsion became smaller, viscosity was thinner, hydrophobic interaction of lecithin and 7S globulin was the strongest.The interaction of SPI and phospholipids depended on its components.
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