College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
J Food Sci. 2021 Aug;86(8):3403-3412. doi: 10.1111/1750-3841.15820. Epub 2021 Jul 20.
The effect of the reverse micelle extraction method (RMEM) on the physicochemical properties of soy 11S globulin was studied and compared with that of the traditional alkali solution-acid precipitation method (ASAPM). The results showed that the β-sheet structure content of soy 11S globulin obtained by RMEM was lower, while the β-turn structure content was higher compared with that obtained by ASAPM. Furthermore, the protein unfolding degree and surface hydrophobicity were lower than those observed using ASAPM. Therefore, RMEM better maintained the natural molecular structure of soy 11S globulin. The thermodynamic and rheological properties of soy 11S globulin obtained by these two methods were further compared, showing that the highest denaturation temperature and transition heat of soy 11S globulin extracted using ASAPM were different from those obtained using RMEM. Furthermore, soy 11S globulin extracted by RMEM showed stronger heat resistance and a higher denaturation temperature than that extracted by ASAPM. The final storage modulus and frequency sweep results showed that the gel formed by soy 11S globulin obtained using RMEM had high storage modulus and loss modulus. PRACTICAL APPLICATION: In this study, the effects of two different extraction methods on structural and functional properties of soy 11S globulin, such as thermodynamics and rheology, were investigated. We can know the 11S globulin extracted using the reverse micelle environment was more heat-resistant and heat-induced gel quality of 11S globulin was improved by the reverse micelle environment. These results will provide theoretical basis that would help determine the potential applications of soy 11S globulin in the food system.
研究了反胶束萃取法（RMEM）对大豆 11S 球蛋白理化性质的影响，并与传统碱溶液-酸沉淀法（ASAPM）进行了比较。结果表明，RMEM 法提取的大豆 11S 球蛋白β-折叠结构含量较低，β-转角结构含量较高，而 ASAPM 法提取的大豆 11S 球蛋白β-折叠结构含量较高。此外，RMEM 法提取的大豆 11S 球蛋白蛋白展开程度和表面疏水性均低于 ASAPM 法。因此，RMEM 法能更好地保持大豆 11S 球蛋白的天然分子结构。进一步比较了这两种方法提取的大豆 11S 球蛋白的热力学和流变学性质，发现 ASAPM 法提取的大豆 11S 球蛋白的最高变性温度和转变热与 RMEM 法提取的大豆 11S 球蛋白不同。此外，RMEM 法提取的大豆 11S 球蛋白热稳定性更强，变性温度更高。最终的储能模量和频率扫描结果表明，RMEM 法提取的大豆 11S 球蛋白形成的凝胶具有较高的储能模量和损耗模量。实际应用：本研究考察了两种不同提取方法对大豆 11S 球蛋白结构和功能性质（如热力学和流变学）的影响。我们可以知道，在反胶束环境中提取的 11S 球蛋白更耐热，反胶束环境可以提高 11S 球蛋白的热诱导凝胶质量。这些结果将为确定大豆 11S 球蛋白在食品体系中的潜在应用提供理论依据。
