College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin 150030, China.
Ultrason Sonochem. 2022 Mar;84:105961. doi: 10.1016/j.ultsonch.2022.105961. Epub 2022 Feb 25.
In recent years, more and more attention had been paid to the combination of proteins and flavonoids, and several flavonoids had been reported to improve the physicochemical and emulsifying properties of proteins. This study investigated the effects of ultrasonic treatment (450 W for 10 min, 20 min, and 30 min) on the physicochemical properties, antioxidant activity, and emulsifying properties of soy protein isolate (SPI) -hawthorn flavonoids (HF) non-covalent complexes. The results showed that the addition of HF to SPI and 20 min of ultrasound could reduce α-helix and random coil, increase β-sheet and β-turn, and enhance fluorescence quenching. In addition, it decreased the particle size, zeta potential, surface hydrophobicity, and turbidity to 88.43 or 95.27 nm, -28.80 mV, 1250.42, and 0.23, respectively. The protein solubility, free sulfhydryl group, antioxidant activity, emulsifying activity index, and emulsifying stability index all increased to 73.93%, 15.07 μmol/g, 71.00 or 41.91%, 9.81 m/g, and 67.71%, respectively. Moreover, high-density small and low-flocculation droplets were formed. Therefore, the combined ultrasound treatment and addition of HF to SPI is a more effective method for protein modification compared to ultrasound treatment alone. It provides a theoretical basis for protein processing and application in the future.
近年来，人们越来越关注蛋白质与类黄酮的结合，并且有报道称几种类黄酮可以改善蛋白质的物理化学性质和乳化性能。本研究探讨了超声处理（450 W 处理 10 min、20 min 和 30 min）对大豆分离蛋白（SPI）-山楂黄酮（HF）非共价复合物物理化学性质、抗氧化活性和乳化性质的影响。结果表明，HF 的添加和 20 min 的超声处理可以降低 α-螺旋和无规卷曲，增加 β-折叠和 β-转角，并增强荧光猝灭。此外，它将粒径、Zeta 电位、表面疏水性和浊度降低至 88.43 或 95.27 nm、-28.80 mV、1250.42 和 0.23。蛋白质溶解度、游离巯基、抗氧化活性、乳化活性指数和乳化稳定性指数分别增加至 73.93%、15.07 μmol/g、71.00 或 41.91%、9.81 m 2 /g 和 67.71%。此外，形成了高密度小而低絮凝的液滴。因此，与单独超声处理相比，超声处理与 HF 共添加到 SPI 是一种更有效的蛋白质改性方法。它为未来的蛋白质加工和应用提供了理论依据。
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