The Effects of Ultrasonic Treatment on the Physical Properties and Structure of Black Soybean Protein and Soluble Polysaccharide Complexes

被引：0

作者：

Zhu Y. ^{[2
]}

Wu L. ^{[1
]}

Jia Y. ^{[1
]}

Li Z. ^{[1
]}

Xiao Z. ^{[1
]}

机构：

[1] College of Food Science and Technology, Shenyang Normal University, Shenyang

[2] College of Food Science, Northeast Agricultural University, Harbin

来源：

Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 05期

关键词：

Black soybean protein; Circular dichroism; Physical properties; Soluble polysaccharides; Ultrasonic treatment;

D O I：

10.16429/j.1009-7848.2020.05.023

中图分类号：

学科分类号：

摘要：

The combination of soluble polysaccharide and black soybean protein could change many functional properties of protein. In this experiment, black soybean protein was mixed with soluble polysaccharide with different time of ultrasonic treatment, which had the effect on physical properties and structure. The results showed that the stability of emulsification and emulsification was the best when the soy protein isolate was mixed with soluble polysaccharide at the ratio of 1 : 2. When treated the compound of 1 : 2 with ultrasonic, the emulsions of the composites treated for 16 min were the best, and the emulsions with 8 min were the best. Meanwhile with the prolongation of ultrasonic time, there was an increase in the α-helix and a decrease in the β-sheet, which indicated the structure and functional properties of proteins were closely related to each other. Therefore, proper ultrasonic treatment can influence the degree of compounding of soy protein isolates with soluble polysaccharides, and improved some properties. © 2020, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：181 / 186

页数：5

共 7 条

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