Physicochemical Properties of Soy Lipophilic Protein-Hydroxypropyl Methylcellulose Complex under Ultra-high Pressure

被引：0
|
作者：
Li Y. [1 ]
Zhong M. [1 ]
Liao Y. [1 ]
Xie F. [1 ]
Sun Y. [1 ]
Qi B. [1 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2019年 / 50卷 / 12期
关键词：
Complex; Hydroxypropyl methyl cellulose; Soy lipophilic protein; Ultra-high pressure;
D O I：
10.6041/j.issn.1000-1298.2019.12.042
中图分类号：
学科分类号：
摘要：
Soy lipophilic protein (LP) and hydroxypropyl methylcellulose (HPMC) can form an LP-HPMC complex spontaneously after being combined under neutral conditions (pH value 7.4), but there are still some self-assembled LP and HPMC presented in solution. At present, the research still can not achieve the maximum compounding degree of LP-HPMC and the target of the most binding sites. Fluorescence and infrared spectroscopy were used to study the effects of different ultra-high pressure treatments on the degree of LP-HPMC compounding and the force. The effects of ultra-high pressure on structure-activity relationship of structural changes and functional properties of LP-HPMC were analyzed by emulsion activity and emulsion stability measurement, surface hydrophobicity analysis and dynamic light scattering particle size analysis. The results showed that the LP-HPMC complex was bound by non-covalent interaction and the secondary structure of the protein was changed accordingly. When the pressure was 400 MPa, the maximum solubility and minimum surface hydrophobic value of the composite were 41.1% and 57 832, respectively, and the emulsification activity and emulsion stability index were also the best. © 2019, Chinese Society of Agricultural Machinery. All right reserved.
引用
收藏
页码：365 / 371
页数：6
相关论文
共 30 条
  • [21] Deng X., Interaction of walnut protein-polysaccharide interface and its effect on emulsion properties, (2016)
  • [22] Chen B., Li H., Ding Y., Et al., Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking, LWT-Food Science and Technology, 47, 1, pp. 1-38, (2012)
  • [23] Barth A., Infrared spectroscopy of proteins, Biochimica et Biophysica Acta, 1767, 9, pp. 1073-1101, (2007)
  • [24] Chen H., Zhang K., Liu S., Et al., Emulsification activity and stability of sugar beet pectin, Food Science, 39, 1, pp. 65-72, (2018)
  • [25] Chang Y., Mcclements D.J., Interfacial deposition of an anionic polysaccharide (fucoidan) on protein-coated lipid droplets: impact on the stability of fish oil-in-water emulsions, Food Hydrocolloids, 51, pp. 252-260, (2015)
  • [26] Guo J., Preparation and functional properties of rice protein-maltodextrin grafts, (2010)
  • [27] Bi S., Qi B., Sui X., Et al., Effects of ultrasonic treatment on the structure and functional properties of black bean protein, Chinese Journal of Food Science, 16, 6, pp. 153-160, (2016)
  • [28] Deng R., Application of nanocellulose as emulsifier, stabilizer and dietary fiber, (2017)
  • [29] Chepleau N., Lamballerie-Anton M.D., Improvement of emulsifying properties of lupin proteins by high pressure induced aggregation, Food Hydrocolloids, 17, 3, pp. 273-280, (2003)
  • [30] Benichou A., Aserin A., Garti N., Protein-polysaccharide interactions for stabilization of food emulsions, Journal of Dispersion Science & Technology, 23, 1-3, pp. 93-123, (2002)
123