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超声对高浓度大豆分离蛋白结构和酶解产物抗氧化活性的影响 被引量:1

Effects of Ultrasound on the Structure of High Concentrations of Soybean Protein Isolate and the Antioxidant Activity of Enzymatic Products
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摘要 本文探究超声技术对高浓度大豆分离蛋白(soybean protein isolate,SPI)结构及其酶解产物抗氧化活性的影响。通过SDS-聚丙烯酰胺凝胶电泳(SDS-PAGE)、傅里叶变换红外光谱、荧光光谱和荧光探针分析超声对高浓度下大豆分离蛋白分子结构的影响,以及对酶解产物中多肽含量和分子量、游离氨基酸组成及抗氧化活性的影响。结果表明,在一定超声条件下,SPI一级结构不变,但高浓度(16%)SPI经超声处理后会引起蛋白其他结构特性的改变。二级结构中β-折叠含量增加,α-螺旋含量减少;内源荧光发射波长发生了明显红移,表面疏水性显著(P<0.05)增加,进而影响超声对SPI酶解效果。随着SPI浓度增加,与未超声相比,超声处理提高了酶解产物中多肽含量,当浓度16%时,多肽含量最高达84.27%,且浓度8%~16%时,分子量为200~2000 Da多肽占比增加。此外,超声处理显著(P<0.05)提高了SPI酶解产物中游离疏水性氨基酸的含量,并且当浓度16%时,酶解产物的DPPH自由基清除率、羟自由基清除率显著(P<0.05)提升,还原能力明显增强,表现出更高地抗氧化活性。可见,超声处理对高浓度SPI的改性效果有助于制备具有高抗氧化活性酶解产物,在制备多肽方面具有良好应用前景。 In this paper,the effect of ultrasound technology on the structure of high concentrations soybean protein isolate(SPI)and its enzymatic hydrolysate antioxidant activity were explored.SDS-PAGE,Fourier transform infrared spectrum,fluorescence spectrum and fluorescence probe were used to analyze the effect of ultrasound on the molecular structure of soybean protein isolate at high concentrations,as well as on the content and molecular weight of polypeptides,free amino acid composition and antioxidant activity of enzymolysis products.The results showed that under certain ultrasound treatment conditions,the primary structure of SPI remains unchanged,but the high concentration(16%)of SPI changed other structural properties after ultrasound treatment.Theβ-sheet content increased and theα-helix content decreased in the secondary structure.In addition,the endogenous fluorescence emission wavelength was significantly redshifted,and the surface hydrophobicity was significantly(P<0.05)enhanced,which in turn had an impact on the effect of enzymatic hydrolysis SPI.As the SPI concentration increased,compared with no ultrasound treatment,ultrasound treatment increased the peptide content in the enzymatic hydrolysis products.At a concentration of 16%,the peptide content reached as high as 84.27%,and at a concentration of 8%~16%,the proportion of peptides with a molecular weight of 200~2000 Da increased.Furthermore,the levels of free hydrophobic amino acids in SPI enzymatic hydrolysates were increased by ultrasound treatment significantly(P<0.05),and at a concentration of 16%,the DPPH free radical scavenging rates and hydroxyl free radical scavenging rates of enzymatic hydrolysates were significantly improved,and the reduction ability was significantly enhanced,demonstrated higher antioxidant activity.It could be seen that the modification of ultrasound treatment on high concentrations SPI had contributed to prepare enzymatic hydrolysates with high antioxidant activity,which would have good application prospects in the preparation of peptides.
作者 徐晨晨 杨志艳 祝宝华 李晓晖 XU Chenchen;YANG Zhiyan;ZHU Baohua;LI Xiaohui(College of Food Sciences&Technology,Shanghai Ocean University,201306 Shanghai,China;Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center,201306 Shanghai,China;Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products,Ministry of Agriculture,201306 Shanghai,China)
出处 《食品工业科技》 CAS 北大核心 2023年第24期95-102,共8页 Science and Technology of Food Industry
基金 平顶山金晶生物科技有限公司资助项目(D8006180172) 国家重点研发计划:低值水产品及副产物高值化利用与新产品创制(2019YFD0902000)。
关键词 超声 大豆分离蛋白 蛋白浓度 分子结构 酶解 抗氧化活性 ultrasound soybean protein isolate protein concentration molecular structure enzymatic hydrolysis antioxidant activity
作者简介 徐晨晨(1995-),女,硕士研究生,研究方向:生物活性肽,E-mail:xc910642601@163.com;通信作者:李晓晖(1975-),女,博士,副教授,研究方向:食品微生物,E-mail:xhli@shou.edu.cn。
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