Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Faculty of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 410004, China.
Food Chem. 2025 Jan 1;462:140996. doi: 10.1016/j.foodchem.2024.140996. Epub 2024 Aug 28.
The mechanisms of trypsin hydrolysis time on the structure of soy protein hydrolysate fibril aggregates (SPHFAs) and the stability of SPHFAs-high internal phase Pickering emulsions (HIPPEs) were investigated. SPHFAs were prepared using soy protein hydrolysate (SPH) with different trypsin hydrolysis time (0 min-120 min) to stabilize SPHFAs-HIPPEs. The results showed that moderate trypsin hydrolysis (30 min, hydrolysis degree of 2.31 %) induced SPH unfolding and increased the surface hydrophobicity of SPH, thereby promoting the formation of flexible SPHFAs with maximal thioflavin T intensity and ζ-potential. Moreover, moderate trypsin hydrolysis improved the viscoelasticity of SPHFAs-HIPPEs, and SPHFAs-HIPPEs remained stable after storage at 25 °C for 80 d and heating at 100 °C for 1 h. Excessive trypsin hydrolysis (> 30 min) decreased the stability of SPHFAs-HIPPEs. In conclusion, moderate trypsin hydrolysis promoted the formation of flexible SPHFAs with high surface charge by inducing SPH unfolding, thereby promoting the stability of SPHFAs-HIPPEs.
研究了胰蛋白酶水解时间对大豆蛋白水解物纤维状聚集物（SPHFAs）结构和 SPHFAs-高内相Pickering 乳液（HIPPEs）稳定性的影响。使用不同胰蛋白酶水解时间（0 min-120 min）的大豆蛋白水解物（SPH）制备 SPHFAs 以稳定 SPHFAs-HIPPEs。结果表明，适度的胰蛋白酶水解（30 min，水解度为 2.31%）诱导 SPH 展开并增加 SPH 的表面疏水性，从而促进具有最大硫黄素 T 强度和 ζ-电位的柔性 SPHFAs 的形成。此外，适度的胰蛋白酶水解提高了 SPHFAs-HIPPEs 的粘弹性，并且 SPHFAs-HIPPEs 在 25°C 下储存 80 d 和在 100°C 下加热 1 h 后仍保持稳定。过度的胰蛋白酶水解（>30 min）降低了 SPHFAs-HIPPEs 的稳定性。总之，适度的胰蛋白酶水解通过诱导 SPH 展开促进了具有高表面电荷的柔性 SPHFAs 的形成，从而提高了 SPHFAs-HIPPEs 的稳定性。
