College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China.
Int J Biol Macromol. 2024 Oct;277(Pt 3):134315. doi: 10.1016/j.ijbiomac.2024.134315. Epub 2024 Jul 31.
With the increasing demand for food foaming, how to enhance the foaming properties of protein has gradually become the research focus. This work studied the effect of synephrine (SY) on foaming properties, structure properties, and physicochemical properties of soybean protein isolate (SPI). When the mass ratio of SY to SPI was 1:2, compared with SPI alone, the foam capacity and foam stability of the SY-SPI complex were significantly enhanced. Optical microscopy and confocal laser scanning microscope showed that the improvement in foaming performance was mainly due to the reduction of bubble size and uniform protein distribution. Circular dichroism spectrum and fluorescence spectra indicated that the hydrogen bond of SPI was destroyed and blue shifted with the addition of SY. What's more, the absolute value of Zeta potential, solubility, and hydrophobicity all increased, while the particle size decreased. As a result of molecular docking, surface hydrogen bonds, Van der Waals forces and hydrophobic interactions are the main driving forces. The addition of SY and SPI improved the specific volume and texture of angel cake. This study shows that SY has the potential to be developed into a new type of blowing agent.
随着对食品发泡的需求不断增加，如何提高蛋白质的发泡性能逐渐成为研究的重点。本研究探讨了辛弗林（SY）对大豆分离蛋白（SPI）发泡性能、结构特性和理化性质的影响。当 SY 与 SPI 的质量比为 1:2 时，与单独的 SPI 相比，SY-SPI 复合物的泡沫能力和泡沫稳定性显著增强。光学显微镜和共焦激光扫描显微镜表明，发泡性能的提高主要归因于气泡尺寸的减小和蛋白质分布的均匀化。圆二色光谱和荧光光谱表明，随着 SY 的加入，SPI 的氢键被破坏并发生蓝移。此外，Zeta 电位的绝对值、溶解度和疏水性均增加，而粒径减小。通过分子对接，表面氢键、范德华力和疏水相互作用是主要驱动力。SY 和 SPI 的添加改善了天使蛋糕的比容和质构。本研究表明，SY 具有开发新型发泡剂的潜力。
