文献类型：期刊文献

中文题名：酶解大豆蛋白/乳蛋白基质复合凝胶的制备与功能性质研究

英文题名：Preparation and Functional Properties of Composite Gels based on Soy Protein Isolate with Different Degree of Hydrolysis and Milk Proteins

作者：王耀松[1];蒋丽华[1];赵黎明[1];陈超琴[1];黄轶[1]

机构：[1]华东理工大学生物反应器国家重点实验室发酵工业分离提取技术研发中心,上海200237

年份：2015

卷号：15

期号：8

起止页码：55

中文期刊名：中国食品学报

外文期刊名：Journal of Chinese Institute Of Food Science and Technology

收录：CSTPCD;;EI(收录号：20154701596437);Scopus;北大核心:【北大核心2014】；CSCD:【CSCD2015_2016】；

基金：国家自然科学基金-青年基金项目(31401530)

语种：中文

中文关键词：乳蛋白;酪蛋白;酶解;复合凝胶;功能性

外文关键词：whey protein; casein; enzymatic hydrolysis ; composite gels ; functional properties

摘要：为改善蛋白基质凝胶的功能性和多样性，6％大豆蛋白经4％的酶（酶与蛋白质量比）在pH8．0，37℃水解10～180min，分别与6％乳清蛋白和6％酪蛋白混合均匀，分别调节pH至6．5和8．0，90℃水浴加热30min，冰浴至室温成胶。对所得复合凝胶的质构特性、溶胀性、持水性、蛋白浸出率以及胶体内分子间的作用力等进行表征，结果表明，胰蛋白酶处理大豆蛋白2h，水解度达到最大（35％）并基本保持不变；乳蛋白与大豆蛋白复合能提高复合凝胶的质构特性，然而大豆蛋白水解则降低复合凝胶的这种性质，并显著提高复合凝胶的溶胀率，降低复合凝胶持水性和蛋白质浸出率，其值随着浸出时间的增加而显著增加。这90％左右。化学作用力分析显示，水解主要降低分子间的氢键作用，提高二硫键作用。感官分析表明，加入高水解度的大豆蛋白可显著提高复合凝胶的黄度，降低其透明性。适当水解大豆蛋白，是大豆蛋白一乳蛋白复合凝胶功能改造的一种方法。
The objective of this study was to modify the functional propeties and diversity of protein-based composite gels. Through enzymatic hydrolysis （4% trypsin, soy protein basis） at pH 8.0 and 37℃ for up to 10-180 min, the protein fragmentation and composite approaches might be able to modify functionalities of composite gels made from whey soy proteins（6%） and dairy proteins （casein and whey proteins, both at 6%）. The gels were prepared by sequen- tially following the adjustments of pH to 6.5 （whey proteins） and 8.0 （casein） and heating at 90℃ in water bath for up to 30 min, and then cooling to room temperature forming gels. In this study, textural properties, swelling properties, water holding capacity, protein leachability, and chemical forces involves in gels were evaluated. Treatment of hydrolysis by trysin resulted in maximum degree of hydrolysis （DH, 35% ） after 2 h, and of composite with dairy proteins alone lead to improved functional properties. However, treatment of enzymatic hydrolysis reduces textural properties （e.g.： springness, cohesiveness, gumminess, and chewiness） but little influence on its hardness, and significantly depresses water holding capacity, however, the swelling properties such as water absorption and protein leachability were dramtical- ly increased to approximately 90% （soy-whey/casein protein gels）. Analysis of chemical forces involves in a gel indicates enzymatic hydrolysis caused hydrogen bonds decreasing but enhanced the role of disulfide bonds, and this greatly at- tributes to modification in functionality of gels. Moreover, the yellowness and transparency of gels were notably promoted and decreased, respectively, as DH increased. Therefore, appropirate enzymatic hydrolysis and composite approach might provide a potential way to modify functional properties for their diverse applications.