Effect of Soybean Protein-Polysaccharides Complexes on Structure, Properties and Stability

被引：0
|
作者：
Zheng H. [1 ,2 ]
Kong Y. [1 ]
Zheng L. [1 ]
Kim K. [1 ,3 ]
Li Y. [1 ,4 ]
Teng F. [1 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin
[2] Heilongjiang Academy of Green Food Science, Harbin
[3] Catering Faculty, Pyongyang Jang Chol Gu Commerce University, Pyongyang
[4] National Research Center of Soybean Engineering and Technology, Harbin
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society for Agricultural Machinery | 2022年 / 53卷 / 06期
关键词：
Carrageenan; Emulsion; Gum Arabic; Polysaccharide; Soybean protein isolate;
D O I：
10.6041/j.issn.1000-1298.2022.06.043
中图分类号：
学科分类号：
摘要：
Soybean protein isolate (SPI), gum Arabic (GA) and carrageenan (CA) were used as raw materials to prepare different polysaccharide and SPI complexes by physical mixture. The effects of different amounts (the mass ratios of SPI and GA/CA were 20, 15, 10 and 5) on the structure, properties and emulsion stability of protein-polysaccharide complexes were investigated. Finally, the interaction mechanism between protein and different polysaccharide complexes was confirmed. The structural characteristics of different complexes were analyzed by infrared spectrum, fluorescence spectrum and electron microscope. The physical and chemical properties of different complexes were determined by emulsifying property, particle size, Zeta-potential and surface hydrophobicity, and their stability properties were clarified by discussing the emulsifying activity, emulsifying stability, apparent viscosity and emulsifying index of different complex emulsions. The results showed that the two polysaccharides could form complexes with SPI under acidic conditions, and when the mass ratio of SPI to CA was 20, the highest Zeta-potential of the complex was (20.47±0.82) mV and the minimum average particle size was (1.37±0.01) μm, the emulsifying activity index was (106.46±4.75) m2/g, and the emulsifying stability index was (145.33±8.53) min, the stability of the composite emulsion was better under the condition. The addition of CA significantly reduced the endogenous fluorescence intensity of SPI and changed the secondary structure of SPI. SPI combined with CA to form a stable complex, which provided some theoretical support for the application of protein-polysaccharide composite emulsion in the transport of active substances. © 2022, Chinese Society of Agricultural Machinery. All right reserved.
引用
收藏
页码：406 / 415
页数：9
相关论文
共 49 条
  • [31] DING Jian, SUI Xiaonan, WANG Jing, Et al., Effect of ultrasonic treatment on stability of oil-in-water (O/W) emulsion containing soybean protein isolate-chitosan complex, Food Science, 39, 13, pp. 74-80, (2018)
  • [32] FAN Jinbo, AN Jiaxin, MA Ao, Et al., Study on the interaction mechanism between caffeic acid and bovine serum albumin by fluorescence spectroscopy combined with molecular docking, Packaging and Food Machinery, 38, 5, pp. 6-12, (2020)
  • [33] LI Yang, LI Mingda, WANG Zhongjiang, Et al., Spectroscopy analysis of interaction between vitamin B12 and soybean protein isolate, Transactions of the Chinese Society for Agricultural Machinery, 51, 1, pp. 341-348, (2020)
  • [34] MA Xiaobin, HOU Furong, ZHAO Huanhuan, Et al., Conjugation of soy protein isolate (SPI) with pectin by ultrasound treatment, Food Hydrocolloids, 108, (2020)
  • [35] LIANG Xiuping, MA Cuicui, YAN Xiaojia, Et al., Structure, rheology and functionality of whey protein emulsion gels: effects of double cross-linking with transglutaminase and calcium ions, Food Hydrocolloids, 102, (2020)
  • [36] EVA G O, PILAR R., FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds, Food Hydrocolloids, 25, 6, pp. 1514-1520, (2011)
  • [37] ZHANG Cen, LI Yang, WANG Peng, Et al., Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum arabic complexes, Food Hydrocolloids, 107, (2020)
  • [38] ZHANG Ruihua, PANG Xiaoyang, LU Jing, Et al., Effect of high intensity ultrasound pretreatment on functional and structural properties of micellar casein concentrates, Ultrasonics Sonochemistry, 47, pp. 10-16, (2018)
  • [39] LI Qun, WANG Zhigao, DAI Caixia, Et al., Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH, Food Hydrocolloids, 88, 12, pp. 50-57, (2019)
  • [40] LI Liang, ZHANG Xiaoying, ZHU Jianyu, Et al., Effect of soybean-whey mixed protein on stability and rheological properties of O/W emulsion, Transactions of the Chinese Society for Agricultural Machinery, 50, 12, pp. 372-379, (2019)
12345