School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
Food Res Int. 2018 Jul;109:544-551. doi: 10.1016/j.foodres.2018.04.056. Epub 2018 Apr 24.
The objective of this work was characterize and evaluate the protein-stabilizing property of pea soluble polysaccharide (PSPS) extracted from pea by-products using spray-drying and ethanol precipitation oven drying, obtaining PSPS-A and PSPS-B, respectively. The weight average molecular weight (Mw) of PSPS-A and PSPS-B were 625 kDa and 809 kDa, respectively. The results of Fourier transform infrared spectroscopy (FT-IR) analysis indicated that PSPS-A, PSPS-B and soybean soluble polysaccharide (SSPS) contained the same functional groups. The absolute negative charges of PSPS-A or PSPS-B in aqueous solution were slightly higher than that of SSPS at pH 2.0 to 7.0. The apparent diameter of PSPS-B (479.1 nm) was larger than that of PSPS-A (127.7 nm) and SSPS (209.5 nm) were measured by dynamic light scattering. The AFM images revealed that both PSPS-A and PSPS-B possessed star-like structures with more side chains as compared to SSPS. It was found that the addition of 0.15% PSPS-A or 0.1% PSPS-B was adequate to prevent the aggregation of protein and obtain stable dispersion. Furthermore, PSPS has a wider pH range (pH 3.6-4.6) to stabilize milk protein than SSPS (pH 3.6-4.2).
本工作的目的是通过喷雾干燥和乙醇沉淀烘箱干燥分别从豌豆副产物中提取豌豆可溶多糖（PSPS），并对其蛋白质稳定特性进行表征和评价，得到 PSPS-A 和 PSPS-B。PSPS-A 和 PSPS-B 的重均分子量（Mw）分别为 625 kDa 和 809 kDa。傅里叶变换红外光谱（FT-IR）分析结果表明，PSPS-A、PSPS-B 和大豆可溶多糖（SSPS）含有相同的功能基团。在 pH 2.0 至 7.0 时，PSPS-A 或 PSPS-B 在水溶液中的绝对负电荷略高于 SSPS。动态光散射法测量的 PSPS-B（479.1 nm）的表观直径大于 PSPS-A（127.7 nm）和 SSPS（209.5 nm）。原子力显微镜图像显示，与 SSPS 相比，PSPS-A 和 PSPS-B 都具有更多侧链的星型结构。结果发现，添加 0.15% PSPS-A 或 0.1% PSPS-B 即可充分防止蛋白质聚集并获得稳定的分散体。此外，PSPS 具有比 SSPS 更宽的 pH 稳定乳蛋白范围（pH 3.6-4.6）。
