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超声波加酶处理对大豆蛋白分离物的结构和功能的影响

Wen Guo¹, Yongqiang Xu¹, Yanrong Ma¹

¹College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Foods (Basel, Switzerland)

|February 27, 2026

概括

结合超声波和素酶化水解,可显著改善大豆蛋白分离物 (SPI) 的功能. 这种双重修饰增强了蛋白质结构,导致更好的溶解性,乳化和泡,用于各种食品应用.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
生物技术是生物技术.

背景情况:

大豆蛋白分离物 (SPI) 具有有限的溶解性和乳化特性.
单一修改方法无法同时改进多个SPI功能.
优化SPI功能对于食品加工应用至关重要.

研究的目的:

研究超声波和素酶修饰对SPI的协同效应.
评估不同超声波参数如何影响SPI结构和功能.
确定组合治疗对增强SPI功能性质的潜力.

主要方法:

大豆蛋白分离物 (SPI) 经过超声波 (20 kHz, 207 kHz; 295 W/L, 590 W/L) 和素酶化水解进行了修饰.
通过光强度,紫外线吸收,粒子大小和分子重量分析来评估结构变化.
测量了功能性质,包括表面疏水性,乳化能力 (EAI) 和乳化稳定性 (ESI).

主要成果:

联合治疗显著降低了SPI光强度,紫外线吸收度,氨酸和自由硫含量.
超声波和酵素修饰减少了颗粒大小和相对分子量,表明结构变化.
通过联合处理,SPI的表面水性,EAI和ESI显著提高.

结论:

超声波和酶性水解在修改SPI方面表现出协同效应.
综合方法有效地优化了SPI结构并增强了关键的功能性质.
这种方法为开发功能性食品的改进大豆原料提供了一个有希望的策略.

关键词:

酶性水解是一种酶性水解.功能功能功能功能.豆蛋白分离物豆蛋白分离物结构的结构结构的结构.超声波超声波是指超声波的使用.

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