College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
Food Chem. 2021 Mar 15;340:128198. doi: 10.1016/j.foodchem.2020.128198. Epub 2020 Sep 28.
In this study, potential of dielectric-barrier discharge (DBD) plasma treatment (40 kV, 12 kHz at 1, 2, 3 and 4 min) to eliminate soybean agglutinin (SBA) activity was investigated in a SBA model system and soymilk. The plasma treatment decreased the SBA in the model system and hemagglutination activity was decreased by 87.31%. SDS-PAGE analysis confirmed the degradation of the SBA polypeptide chain. The multi-spectroscopic analysis revealed a two-stage structure alteration in the SBA upon exposure to the plasma treatment. Oxidation of NH-/NH- at the peptide bond disrupted the hydrogen bonds and altered the secondary structure of SBA. Further oxidation of aromatic amino acid, cleavage of peptide bonds and the breakage of polypeptide led to the SBA fragmentation and complete unfolding of the protein. The SBA inactivation by the plasma treatment was confirmed in soymilk. Plasma treatment is a promising technology for the elimination of SBA in soybean product.
在这项研究中，我们研究了介质阻挡放电（DBD）等离子体处理（40 kV，12 kHz，1、2、3 和 4 分钟）在大豆凝集素（SBA）模型体系和豆浆中消除 SBA 活性的潜力。等离子体处理降低了模型体系中的 SBA，血凝活性降低了 87.31%。SDS-PAGE 分析证实了 SBA 多肽链的降解。多光谱分析表明，SBA 在暴露于等离子体处理时发生了两阶段结构改变。肽键上的 NH-/NH-氧化破坏了氢键，并改变了 SBA 的二级结构。进一步氧化芳香族氨基酸、肽键的断裂和多肽的断裂导致 SBA 片段化和蛋白质完全展开。在豆浆中也证实了等离子体处理对 SBA 的灭活作用。等离子体处理是一种有前途的技术，可以消除大豆制品中的 SBA。
