Effects of AOT reverse micelle extraction on structure and emulsifying properties of soybean protein

被引：4
|
作者：
Zhang, Lifen [1 ]
Zhang, Mingzhu [1 ]
Sun, Xiaoyang [1 ]
Chen, Fusheng [1 ]
Wu, Qian [1 ]
机构：
[1] Henan Univ Technol, Engn Technol Res Ctr Grain & Oil Food, State Adm Grain, Zhengzhou 450001, Henan, Peoples R China
来源：
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 2021年 / 98卷 / 09期
关键词：
emulsifying property; reverse micelle; secondary structure; soybean protein; FUNCTIONAL-PROPERTIES; SOY PROTEINS; PHYSICOCHEMICAL CHARACTERISTICS; ISOELECTRIC PRECIPITATION; BEAN PROTEIN; PEA PROTEIN; ISOLATE; OPTIMIZATION; HYDROPHOBICITY; COUNTERCURRENT;
D O I：
10.1002/aocs.12521
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The present study aimed to investigate the forward and backward extraction efficiency, structure, and emulsifying properties of soybean proteins obtained through bis (2-ethylhexyl) sulfosuccinate sodium salt (AOT) reverse micelle, as well as their relationship. The results showed that the extraction efficiency was the highest with the forward extraction time of 25 min, pH of 3.0, temperature of 45 degrees C, KCl concentration of 0.0 mol L-1, and the backward extraction time of 10 min, pH of 4.0, temperature of 30 degrees C, KCl concentration of 0.5 mol L-1. Significant changes in the secondary structure and fluorescence intensity of soybean protein after AOT reverse micelle extraction were observed. More beta-sheet structure and higher fluorescence intensity corresponded to the higher emulsion stability of soybean protein. The results indicated that reverse micelle extraction shows great application in food industry.
引用
收藏
页码：923 / 932
页数：10
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