College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China.
Food Chem. 2020 Dec 15;333:127530. doi: 10.1016/j.foodchem.2020.127530. Epub 2020 Jul 9.
Soybean protein isolate (SPI) was incubated with flaxseed gum (FG) at 60 °C for 3 days under high hydrostatic pressure (HHP 0.1-300 MPa). Results showed improvement in solubility of SPI upon glycation with FG. The maximum solubility reached 86.84% when SPI-FG was treated at pH 8.0 and 200 MPa. The occurrence, degrees and sites of SPI-FG glycation suggested that moderate pressure (100 MPa) significantly promoted Maillard reactions, but higher pressures (greater than 200 MPa) suppressed these reactions. The secondary structure of the glycated proteins varied greatly with respect to α-helix and random coil contents and vibrations of the amide II band at 200 MPa. These microstructural changes increased the solubility over a broad pH range. The conformational changes in the glycated SPI supported the improved solubility of SPI-FG. Overall, HHP represents a potential method of controlling glycation to improve protein processability and expand their applicability in the food industry.
大豆分离蛋白（SPI）在 60°C 下与亚麻籽胶（FG）孵育 3 天，并在高静压（HHP，0.1-300 MPa）下进行。结果表明，FG 与 SPI 糖化可提高 SPI 的溶解度。当 SPI-FG 在 pH 8.0 和 200 MPa 下处理时，最大溶解度达到 86.84%。SPI-FG 糖化的发生、程度和部位表明，中等压力（100 MPa）显著促进了美拉德反应，但较高压力（大于 200 MPa）抑制了这些反应。糖化蛋白的二级结构在α-螺旋和无规卷曲含量以及酰胺 II 带在 200 MPa 下的振动方面发生了很大变化。这些微观结构的变化在较宽的 pH 范围内提高了溶解度。糖化 SPI 的构象变化支持了 SPI-FG 溶解度的提高。总的来说，HHP 代表了一种控制糖化的潜在方法，可提高蛋白质的加工性能，并扩大其在食品工业中的应用。
