基于热处理和漆酶催化的大豆分离蛋白和糖甜菜果胶的双网络凝胶的开发。
Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis.
机构信息
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100037, China; Marine College, Shandong University (Weihai), Weihai 264209, China.
College of Life Sciences, Yantai University, Yantai 264005, China.
出版信息
Food Chem. 2019 Sep 15;292:188-196. doi: 10.1016/j.foodchem.2019.04.059. Epub 2019 Apr 17.
Soy protein isolate (SPI) and sugar beet pectin (SBP) were adopted to fabricate double network (DN) gels via thermal treatment and laccase-catalysis. The concentrations of SBP (0.5%-2.5%, w/w) and SPI (4%-8%, w/w) were evaluated. DN gels showed higher holding water capacity (WHC, above 83%), compared with SBP single gel (75.96%). The presence of SPI improved the mechanical properties of gels significantly. Apparent phase separation could be observed when SPI concentration was 4%. Moreover, interpenetrating networks gradually formed with the increase of SPI concentration. The favorable structural heterogeneity and mechanical integrity derived from these polymers might be mainly responsible for the enhancement of the mechanical properties. The presence of SBP and laccase could improve the β-sheet amounts of SPI and make it form more rigid structure according to the results of circular dichroism (CD) and fluorescence spectra. The excellent performance of DN gels could enable the delivery of various components.
采用大豆分离蛋白（SPI）和糖甜菜果胶（SBP）通过热处理和漆酶催化制备双网络（DN）凝胶。评估了 SBP（0.5％-2.5％，w/w）和 SPI（4％-8％，w/w）的浓度。与 SBP 单凝胶（75.96％）相比，DN 凝胶具有更高的持水能力（WHC，高于 83％）。SPI 的存在显著提高了凝胶的机械性能。当 SPI 浓度为 4％时，可以观察到明显的相分离。此外，随着 SPI 浓度的增加，互穿网络逐渐形成。这些聚合物产生的有利的结构异质性和机械完整性可能是机械性能增强的主要原因。根据圆二色性（CD）和荧光光谱的结果，SBP 和漆酶的存在可以提高 SPI 的β-折叠含量，使其形成更刚性的结构。DN 凝胶的优异性能可实现各种成分的传递。
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