Ke Chuxin, Zhang Shaoqi, Yang Xiaoyu, Li Liang
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Int J Biol Macromol. 2024 Dec;282(Pt 5):137101. doi: 10.1016/j.ijbiomac.2024.137101. Epub 2024 Oct 30.
Soybean protein isolate-soluble soybean polysaccharide (SPI-SSPS) complexes and mixtures with varying SPI/SSPS concentration ratios (1: 1, 2:1, 4:1, 8:1) were prepared by Maillard reaction and blending, respectively, and their physicochemical, structure, and functional properties were compared studied. The physical stability of SPI-SSPS complex, which consisted of CN and CS bonds, was better than that of the SPI/SSPS mixture with electrostatic interactions and hydrogen bonds, and both were superior SPI alone. The complex with SPI/SSPS concentration ratio of 8:1 had the highest grafting degree (33.25 %) and a more ordered structure, making its solubility and emulsifying property lower than the SPI/SSPS mixture; however, the physical and thermal stability of the SPI-SSPS complex was higher than that of the SPI and SPI/SSPS mixture. In particular, the SPI-SSPS complex with a high grafting degree showed a higher thermal denaturation temperature (194.06 °C). This study aimed to provide effective modification methods to utilize soybean processing by-products by modifying soybean protein isolate with soluble soybean polysaccharide.
分别通过美拉德反应和共混法制备了大豆分离蛋白 - 可溶性大豆多糖（SPI - SSPS）复合物以及不同SPI/SSPS浓度比（1:1、2:1、4:1、8:1）的混合物，并对它们的物理化学、结构和功能特性进行了比较研究。由共价键（CN）和二硫键（CS）组成的SPI - SSPS复合物的物理稳定性优于具有静电相互作用和氢键的SPI/SSPS混合物，且两者均优于单独的SPI。SPI/SSPS浓度比为8:1的复合物具有最高的接枝率（33.25%）和更有序的结构，使其溶解度和乳化性能低于SPI/SSPS混合物；然而，SPI - SSPS复合物的物理和热稳定性高于SPI和SPI/SSPS混合物。特别是，具有高接枝率的SPI - SSPS复合物表现出更高的热变性温度（194.06℃）。本研究旨在通过用可溶性大豆多糖对大豆分离蛋白进行改性，提供有效利用大豆加工副产物的改性方法。
