Feng Sirui, Zhang Suyun, Jiang Minghao, Liu Feng, Chen Kexian, Zhang Yue
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Centre, Zhejiang Gongshang University, Hangzhou 310012, PR China.
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
Int J Biol Macromol. 2023 Apr 1;233:123554. doi: 10.1016/j.ijbiomac.2023.123554. Epub 2023 Feb 4.
Glycated conjugation of plant protein such as soy protein isolate (SPI) with saccharides is one popular strategy to modify the physicochemical characteristics of these plant protein resources, which may be affected by the glycation methods including dry-heating and wet-heating. In this study, the impact of these two glycation methods on the rheological and emulsifying properties of a binary system made by SPI-gum Arabic (GA) was studied. The results indicated that dry-heating conjugates had higher viscosity and more elastic characteristics than those wet-heating conjugates. The emulsifying properties of SPI-GA conjugates by different preparation routes were evaluated by various oil phases including eugenol, cinnamaldehyde and soybean oil. Overall, emulsions stabilized by dry-heating conjugates showed lower zeta-potential value than those with wet heating conjugates. The interfacial properties of these conjugates were compared using soybean oil emulsion as a model. Higher emulsifying ability and stability were obtained by emulsions with dry-heating conjugates, which was attributed to their more compact structures, higher protein adsorption capacity and thicker viscoelastic films formed at the interface, and therefore enhanced electrostatic repulsion between droplets. The findings in this study are useful for fabrication and utilization of protein-polysaccharide glycation conjugates as emulsifiers in functional foods.
将植物蛋白（如大豆分离蛋白，SPI）与糖类进行糖基化共轭是一种常用的策略，用于改变这些植物蛋白资源的物理化学特性，而这些特性可能会受到包括干热和湿热在内的糖基化方法的影响。在本研究中，研究了这两种糖基化方法对由SPI-阿拉伯胶（GA）制成的二元体系的流变学和乳化性能的影响。结果表明，干热共轭物比湿热共轭物具有更高的粘度和更具弹性的特性。通过丁香酚、肉桂醛和大豆油等各种油相评估了不同制备途径的SPI-GA共轭物的乳化性能。总体而言，由干热共轭物稳定的乳液的ζ电位值低于湿热共轭物稳定的乳液。以大豆油乳液为模型比较了这些共轭物的界面性质。干热共轭物乳液具有更高的乳化能力和稳定性，这归因于它们更紧密的结构、更高的蛋白质吸附能力以及在界面处形成的更厚的粘弹性膜，从而增强了液滴之间的静电排斥力。本研究的结果对于在功能性食品中制备和利用蛋白质-多糖糖基化共轭物作为乳化剂具有重要意义。
