School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
J Sci Food Agric. 2023 Aug 15;103(10):5156-5164. doi: 10.1002/jsfa.12593. Epub 2023 Apr 15.
Soybean meal, a by-product of the soybean oil production industry, has a high protein content but the compact globular structure of the protein from soybean meal limits its wide application in food processing. Allicin has been found to have numerous functional properties. In this study, allicin was interacted with soy protein isolate (SPI). The functional properties of the adducts were investigated.
Binding with allicin significantly quenched the fluorescence intensity of SPI. Static quenching was the main quenching mechanism. The stability of adducts decreased with increasing temperature. The greatest extent of binding between allicin and sulfhydryl groups (SH) of SPI was obtained at an allicin/SH molar ratio of 1:2. The amino groups of SPI did not bind with allicin covalently. Soy protein isolate was modified by allicin through covalent and non-covalent interactions. Compared with SPI, the emulsifying activity index and foaming capacity of adducts with a ratio of 3:1 were improved by 39.91% and 64.29%, respectively. Soy protein isolate-allicin adducts also exhibited obvious antibacterial effects. The minimum inhibitory concentrations (MICs) of SPI-allicin adducts on Escherichia coli and Staphylococcus aureus were 200 and 160 μg mL , respectively.
The interaction of allicin with SPI is beneficial for the functional properties of SPI. These adducts can be used in different food formulations as emulsifiers, foamers, and transport carriers. © 2023 Society of Chemical Industry.
豆粕是大豆油生产行业的副产品，具有高蛋白含量，但豆粕蛋白质的紧密球形结构限制了其在食品加工中的广泛应用。大蒜素具有许多功能特性。在这项研究中，大蒜素与大豆分离蛋白（SPI）相互作用。研究了加合物的功能特性。
大蒜素与 SPI 的结合显著猝灭了 SPI 的荧光强度。静态猝灭是主要的猝灭机制。随着温度的升高，加合物的稳定性降低。大蒜素与 SPI 的巯基（SH）之间的最大结合程度是在大蒜素/SH 摩尔比为 1:2 时获得的。SPI 的氨基与大蒜素没有发生共价结合。SPI 通过共价和非共价相互作用被大蒜素修饰。与 SPI 相比，比例为 3:1 的加合物的乳化活性指数和起泡能力分别提高了 39.91%和 64.29%。大豆蛋白-大蒜素加合物也表现出明显的抗菌作用。SPI-大蒜素加合物对大肠杆菌和金黄色葡萄球菌的最小抑菌浓度（MICs）分别为 200 和 160 μg mL -1 。
大蒜素与 SPI 的相互作用有利于 SPI 的功能特性。这些加合物可以用作不同食品配方中的乳化剂、泡沫剂和运输载体。 © 2023 化学工业协会。
