大豆蛋白及其酶解产物对桑椹花色苷色素热稳定性的影响研究
首发时间:2020-01-07
摘要:在pH 6.3条件下,探究不同浓度的大豆蛋白(Soy protein, SP)及其碱性蛋白酶酶解产物(SP-J),木瓜蛋白酶酶解产物(SP-M),胃蛋白酶酶解产物(SP-W)对桑椹花色苷提取物(Mulberry anthocyanin extract, MAE)热稳定性的影响,并利用荧光光谱法对四种蛋白与MAE中主要花色苷矢车菊素-3-O-葡萄糖苷(Cyanidin-3-O-glucoside, C3G)的相互作用进行研究。结果表明,SP,SP-J,SP-M,SP-W对MAE热处理(42℃/5天)中的降解均有抑制作用,其最佳添加浓度分别为0.2,2,2,1 mg/mL(MAE浓度为0.5 mg/mL),对总花色苷热降解率可分别减少11.1%,48.2%,32.3%和50.6%,三种酶解产物效果均优于SP。荧光猝灭分析显示,四种蛋白与C3G存在分子相互作用,结合作用强度大小为:SP-J>SP-W>SP-M>SP,且SP,SP-M,SP-W主要通过疏水相互作用与C3G结合,而SP-J与C3G结合主要通过静电引力。本研究表明SP及其酶解产物可以提高MAE的热稳定性,其保护效果与蛋白-花色苷作用强度呈正相关。
关键词: 食品科学 大豆蛋白 酶解产物 花色苷 稳定性 相互作用
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Effects of Soy Protein and Its Enzymatic Hydrolysates on the Thermal Stability of Anthocyanin Pigment in Mulberry
Abstract:To explore the effects of different concentrations of soy protein (SP) and its Alcalase hydrolysate (SP-J), Papain hydrolysate (SP-M) and Pepsin hydrolysate (SP-W) on the thermal stability of mulberry anthocyanin extract (MAE) at pH 6.3, the interactions between four proteins and cyanidin-3-O-glucoside (C3G), the main anthocyanin in MAE, were studied by fluorescence spectroscopy. The results showed that SP, SP-J, SP-M, and SP-W all had an inhibitory effect on the degradation of MAE during heat treatment (42℃ for 5 days). The optimal addition concentrations were 0.2, 2, 2, 1 mg/mL (concentration of MAE was 0.5 mg/mL) and the thermal degradation rate of total anthocyanins can be reduced by 11.1%, 48.2%, 32.3% and 50.6%, respectively. The inhibitory effects of three kinds of enzymatic hydrolysates were better than SP. Fluorescence quenching analysis showed that molecular interactions existed between the four proteins and C3G, and the strength of binding affinity was as follows: SP-J> SP-W> SP-M> SP. SP, SP-M and SP-W interacted with C3G mainly through hydrophobic interactions, while SP-J was combined with C3G through electrostatic force. This study showed that SP and its enzymatic hydrolysates can improve the thermal stability of MAE, and its protective effect was positively correlated with the intensity of the protein-anthocyanin effect.
Keywords: food science soy protein enzymatic hydrolysate anthocyanin stability interaction
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