Inactivation of soybean trypsin inhibitor by dielectric-barrier discharge (DBD) plasma

被引：92

作者：

Li, Junguang ^{[1
,2
]}

Xiang, Qisen ^{[1
,2
]}

Liu, Xiufang ^{[1
,2
]}

Ding, Tian ^{[3
]}

Zhang, Xiangsheng ^{[2
]}

Zhai, Yafei ^{[1
,2
]}

Bai, Yanhong ^{[1
,2
]}

机构：

[1] Zhengzhou Univ Light Ind, Coll Food & Biol Engn, 136 Kexue Rd, Zhengzhou 450001, Peoples R China

[2] Henan Collaborat Innovat Ctr Food Prod & Safety, Zhengzhou 450001, Peoples R China

[3] Zhejiang Univ, Coll Biosyst Engn & Food Sci, Hangzhou 310029, Zhejiang, Peoples R China

来源：

FOOD CHEMISTRY | 2017年 / 232卷

关键词：

Dielectric-barrier discharge plasma; Inactivation; Soybean trypsin inhibitor; Kunitz-type trypsin inhibitor; Mechanisms; PROTEIN SURFACE HYDROPHOBICITY; COLD-PLASMA; DISULFIDE BONDS; FLUORESCENCE; COMPONENTS; STABILITY; BINDING;

D O I：

10.1016/j.foodchem.2017.03.167

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Soybean trypsin inhibitor (STI) is considered as one of the most important anti-nutritional factors in soybeans. The objective of this study was to investigate the impacts and underling mechanisms of dielectric-barrier discharge (DBD) plasma on STI activities. The results shown that DBD plasma treatment significantly induced the inactivation of STI in soymilk and Kunitz-type trypsin inhibitor from soybean (SKTI) in a model system. After exposure to DBD plasma at 51.4 W for 21 min, the STI activities of soymilk were reduced by 86.1%. Affter being treated by DBD plasma, the intrinsic fluorescence and surface hydrophobicity of SKTI were significantly decreased, while the sulfhydryl contents were increased. It is assumed that DBD plasma-induced conformational changes and oxidative modification might contribute to the inactivation of SKTI. In summary, DBD plasma technology is a potential alternative to heat treatment for the inactivation of anti-nutritional substances in food legumes. (C) 2017 Elsevier Ltd. All rights reserved.

引用

页码：515 / 522

页数：8

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