Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
J Colloid Interface Sci. 2017 Nov 1;505:836-846. doi: 10.1016/j.jcis.2017.06.088. Epub 2017 Jun 27.
Plant protein-mediated nano-delivery systems have gained increasing attention in the food and pharmaceutical industries in recent years. Several physical and chemical methods for improving the functional properties of plant proteins with respect to the native forms have been proposed. This study presents a new approach, which combines pH-shifting and mano-thermo-sonication (MTS) to produce soy protein nano-aggregates with significantly improved functional properties. Soy-protein isolate (SPI) was treated with pH-shifting at pH 12 or in combination with MTS and high-pressure homogenization (HPH). Response Surface Methodology was used to find the optimal conditions (50°C, 200kPa, and 60s) for the MTS. The combination of pH-shifting and MTS resulted in spherical SPI aggregates of the smallest size, 27.1±1nm, as shown by transmission electron microscopy. The SPI nanoaggregates were used to prepare oil-in-water nanoemulsions with canola oil, which exhibited good stability over 21days at 4°C. In addition, the pH 12-MTS samples had resulted in the highest protein solubility, lowest turbidity, free sulfhydryl and disulfide bonds, surface hydrophobicity, antioxidant activity, and rheological and emulsifying properties than the other samples.
近年来，植物蛋白介导的纳米输送系统在食品和制药行业中受到越来越多的关注。已经提出了几种物理和化学方法来改善植物蛋白相对于天然形式的功能特性。本研究提出了一种新的方法，将 pH 值转换和 mano-thermo-sonication（MTS）结合起来，生产出具有显著改善功能特性的大豆蛋白纳米聚集体。用 pH 值为 12 的 pH 值转换或与 MTS 和高压匀浆（HPH）联合处理大豆蛋白分离物（SPI）。响应面法用于寻找 MTS 的最佳条件（50°C、200kPa 和 60s）。pH 值转换和 MTS 的组合导致 SPI 聚集体的最小尺寸为 27.1±1nm，这通过透射电子显微镜显示。SPI 纳米聚集体用于制备菜籽油的水包油纳米乳液，在 4°C 下 21 天内表现出良好的稳定性。此外，与其他样品相比，pH 值为 12-MTS 的样品具有最高的蛋白质溶解度、最低的浊度、游离巯基和二硫键、表面疏水性、抗氧化活性以及流变学和乳化性能。
