摘要
为研究酶种类对豆粕酶解物(SMH)理化、结构及乳化特性的影响,本试验选用碱性蛋白酶、中性蛋白酶、木瓜蛋白酶和风味蛋白酶对豆粕进行酶解,通过测定水分、蛋白质、脂肪、还原糖含量及溶解度等指标探究不同酶种类对SMH理化特性的影响;通过测定水解度、表面疏水性、傅里叶变换红外光谱(FT-IR)、内源荧光光谱表征不同酶种类处理下SMH的结构特性,最后利用乳化活性指数和乳化稳定性指数表征SMH的乳化特性差异。结果表明,与豆粕相比,SMH的蛋白质、脂肪、还原糖含量及溶解度显著升高,其中碱性蛋白酶SMH的溶解度(97.73%)最大,蛋白质含量(61.50%)较高。此外,酶解后豆粕中蛋白质的β-折叠和β-转角相对含量显著降低,无规则卷曲相对含量显著增加;内源荧光光谱显示SMH的最大吸收波长发生红移且荧光强度明显降低,表面疏水性显著升高。以上结果说明酶解后豆粕结构发生改变,进而促进理化特性和乳化特性的改变;碱性蛋白酶水解度最高,其SMH中的蛋白质α-螺旋相对含量(17.54%)最低,无规则卷曲相对含量(20.31%)最高;而风味蛋白酶对豆粕表面疏水性的提升程度最大,其SMH的乳化特性最佳。酶解显著改善豆粕的结构及性质,该结论可为豆粕在食品加工中的应用提供一定的理论参考。
To study the influence of enzyme species on physicochemical,structural and emulsifying prop-erties of soybean meal hydrolysates(SMH),the alkaline protease,neutral protease,papain and flavor prote-ase were selected for the enzymatic hydrolysis of soybean meal in this study.The physicochemical properties of SMH were explored by determining moisture,protein,fat,reducing sugar content and solubility;the structure properties of SMH was characterized by determining the hydrolysis degree,surface hydrophobicity,Fourier transform infrared spectroscopy(FT-IR),and intrinsic fluorescence spectroscopy;finally,the emulsifying properties of SMH were characterized by using emulsifying activity index and emulsifying stability index.The results showed that compared with soybean meal,SMH showed significantly higher protein,fat,reducing sugar content and solubility,and the SMH obtained with alkaline protease had the highest solubility(97.73%)and higher protein content(61.50%).In addition,theβ-sheet andβ-turn contents of the soybean meal decreased significantly after enzymatic hydrolysis,while the content of the random coil increased.The intrinsic fluores-cence spectra showed that the maximum absorption wavelength of SMH was red-shifted and the fluorescence in-tensity reduced obviously,and the hydrophobicity of the surface increased significantly.The above results indi-cated that the structure of soybean meal changed after enzymatic hydrolysis,which consequently promoted the changes of physicochemical and emulsifying properties.The hydrolysis degree of alkaline protease was the highest with the lowestα-helix content(17.54%)and the highest random coil content(20.31%)of its SMH.The flavor protease enhanced the surface hydrophobicity of soybean meal to the greatest extent,and the emulsi-fying properties of its SMH were the best.In conclusion,the structure and properties of soybean meal were sig-nificantly improved by enzymatic hydrolysis,which could provide some theoretical references for the applica-tion of soybean meal in food processing.
作者
李海燕
刘卓
Li Haiyan;Liu Zhuo(Institute of Agro-food Technology,Jilin Academy of Agricultural Sciences,Changchun 130033,China)
出处
《山东农业科学》
北大核心
2025年第11期79-85,共7页
Shandong Agricultural Sciences
基金
吉林省科技发展计划-技术创新引导专项(20240404004ZP)。
关键词
豆粕
蛋白酶
酶解
结构
理化特性
乳化特性
Soybean meal
Protease
Enzymatic hydrolysis
Structure
Physicochemical properties
E-mulsifying properties
