Chen Ning, Wang Ziheng, Zhu Jianyu, Ning Yijie, Jiang Lianzhou, Yan Shizhang, Qi Baokun
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2025 May 1;473:143029. doi: 10.1016/j.foodchem.2025.143029. Epub 2025 Jan 29.
In this study, the pH was varied (6.0-11.0) during the extraction of soybean oil body (SOB), and the stabilities of the corresponding emulsions as well as the structural properties of SOB surface proteins were investigated. The extraction pH was found to affect both the SOB emulsion stability and surface protein structure. Micromorphological analysis showed that the degree of SOB dispersion was higher under alkaline conditions compared to other treatment conditions (acidic or neutral). Structural changes in the SOB surface proteins, as evaluated using changes in the α-helix and β-sheet contents and fluorescence intensity, were more pronounced when extraction was performed at pH 11.0. Structural changes in SOB surface proteins also affected the amino acid fractions, surface hydrophobicity, and free sulfhydryl content. Overall, an extraction pH of 11.0 resulted in optimal SOB emulsion stability and had the greatest effect on the structural properties of the SOB surface proteins.
在本研究中，在大豆油体（SOB）提取过程中改变pH值（6.0 - 11.0），并研究了相应乳液的稳定性以及SOB表面蛋白的结构特性。发现提取pH值会影响SOB乳液稳定性和表面蛋白结构。微观形态分析表明，与其他处理条件（酸性或中性）相比，碱性条件下SOB的分散程度更高。当在pH 11.0进行提取时，使用α - 螺旋和β - 折叠含量以及荧光强度的变化评估的SOB表面蛋白的结构变化更为明显。SOB表面蛋白的结构变化也影响氨基酸组分、表面疏水性和游离巯基含量。总体而言，提取pH值为11.0时，SOB乳液稳定性最佳，并且对SOB表面蛋白的结构特性影响最大。
