Li Geng, Xu Jingwen, Wang Huiwen, Jiang Lianzhou, Wang Huan, Zhang Yan, Jin Hua, Fan Zhijun, Xu Jing, Zhao Qingshan
College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods. 2022 Oct 28;11(21):3409. doi: 10.3390/foods11213409.
This study investigated the changes in the structure and properties of soybean protein after hydrolysis using two types of hybrid nanoflowers (alcalase@Cu3(PO4)2•3H2O (ACHNs) and dispase@Cu3(PO4)2•3H2O (DCHNs)) and examined the basic properties and oxidative stability of hydrolyzed soybean protein emulsions. The formations of the two hybrid nanoflowers were first determined using a scanning electron microscope, transmission electron microscope, and Fourier infrared spectroscopy. The structure and functional properties of soybean protein treated with hybrid nanoflowers were then characterized. The results indicated that the degree of hydrolysis (DH) of the ACHNs hydrolysates was higher than that of the DCHNs for an identical reaction time. Soybean protein hydrolysates treated with two hybrid nanoflowers showed different fluorescence and circular dichroism spectra. The solubility of the hydrolysates was significantly higher (p < 0.05) than that of the soybean protein (SPI) at all pH values tested (2.0−10.0)*: at the same pH value, the maximum solubility of ACHNs hydrolysates and DCHNs hydrolysates was increased by 46.2% and 42.2%, respectively. In addition, the ACHNs hydrolysates showed the highest antioxidant activity (DPPH IC50 = 0.553 ± 0.009 mg/mL, ABTS IC50 = 0.219 ± 0.019 mg/mL, and Fe2+ chelating activity IC50 = 40.947 ± 3.685 μg/mL). The emulsifying activity index of ACHNs and DCHNs hydrolysates reached its maximum after hydrolysis for 120 min at 61.38 ± 0.025 m2/g and 54.73 ± 0.75 m2/g, respectively. It was concluded that the two hydrolysates have better solubility and antioxidant properties, which provides a theoretical basis for SPI product development. More importantly, the basic properties and oxidative stability of the soybean-protein-hydrolysates oil-in-water emulsions were improved. These results show the importance of proteins hydrolyzed by hybrid nanoflowers as emulsifiers and antioxidants in the food and pharmaceutical industry.
本研究调查了使用两种杂化纳米花（碱性蛋白酶@Cu3(PO4)2•3H2O（ACHNs）和中性蛋白酶@Cu3(PO4)2•3H2O（DCHNs））水解后大豆蛋白的结构和性质变化，并研究了水解大豆蛋白乳液的基本性质和氧化稳定性。首先使用扫描电子显微镜、透射电子显微镜和傅里叶红外光谱确定了两种杂化纳米花的形成。然后对用杂化纳米花处理的大豆蛋白的结构和功能性质进行了表征。结果表明，在相同反应时间下，ACHNs水解产物的水解度（DH）高于DCHNs。用两种杂化纳米花处理的大豆蛋白水解产物表现出不同的荧光和圆二色光谱。在所有测试的pH值（2.0−10.0）下，水解产物的溶解度均显著高于大豆分离蛋白（SPI）（p < 0.05）：在相同pH值下，ACHNs水解产物和DCHNs水解产物的最大溶解度分别提高了46.2%和42.2%。此外，ACHNs水解产物表现出最高的抗氧化活性（DPPH IC50 = 0.553 ± 0.009 mg/mL，ABTS IC50 = 0.219 ± 0.019 mg/mL，Fe2+螯合活性IC50 = 40.947 ± 3.685 μg/mL）。ACHNs和DCHNs水解产物的乳化活性指数在61.38 ± 0.025 m2/g和54.73 ± 0.75 m2/g分别水解120分钟后达到最大值。得出结论，两种水解产物具有更好的溶解性和抗氧化性能，为大豆分离蛋白产品开发提供了理论依据。更重要的是，大豆蛋白水解产物水包油乳液的基本性质和氧化稳定性得到了改善。这些结果表明了杂化纳米花水解的蛋白质作为食品和制药行业中的乳化剂和抗氧化剂的重要性。
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