CN103976134A - Method for improving strength of soy isolate protein gel by combination of high-strength ultrasonic wave and proper hydroxyl radical oxidation - Google Patents
Method for improving strength of soy isolate protein gel by combination of high-strength ultrasonic wave and proper hydroxyl radical oxidation Download PDFInfo
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- CN103976134A CN103976134A CN201410215909.9A CN201410215909A CN103976134A CN 103976134 A CN103976134 A CN 103976134A CN 201410215909 A CN201410215909 A CN 201410215909A CN 103976134 A CN103976134 A CN 103976134A
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Abstract
The invention discloses a method for improving strength of soy isolate protein gel by combination of high-strength ultrasonic wave and proper hydroxyl radical oxidation. The method comprises the following steps: adding soy isolate protein to a FeCl3, Asc and H2O2 oxidation system; and then performing oxidization culturing with high-strength ultrasonic wave to oxidize soy isolate protein at different levels, so as to improve the gel strength. The experiment result shows that the soy isolate protein gel prepared by oxidizing with the high-strength ultrasonic wave for 1 hour at the output power of 600W/cm<2> and frequency of 20kHz under the condition that the soy isolate protein in the oxidation system is at concentration of 30mg/mL and H2O2 is at concentration of 10mmol/L is maximum, and the gel intensity reaches 2.35N, increasing by 176.47% compared with a blank control group. According to the method, the technology in combination of high-strength ultrasonic wave and proper hydroxyl radical oxidation is used, and thus soy isolate protein with high gel strength can be produced.
Description
Technical field
The present invention relates to a kind of method that improves Soybean Protein Isolate Gel intensity, be specifically related to a kind of high-strength ultrasonic and in conjunction with the oxidation of hydroxyl radical free radical appropriateness, improve the method for Soybean Protein Isolate Gel intensity.
Background technology
Soybean protein isolate (Soybean Protein Isolate, SPI) be to take low denatured defatted soybean meal as raw material, adopt a kind of protein content that advanced process technology produces up to more than 90% Functional Soybean Protein Isolate matter goods, soybean protein isolate is after high-speed low temperature is centrifugal, by sedimentation index, totally 4 grades of 2S, 7S, 11S and 15S be can be divided into, 7S β-companion globulin (β-conglycinin) and 11S glycinin (glycinin) wherein the most important thing is.7S is three subunit (α
1, α and β) difference in conjunction with the tripolymer forming, they combine by hydrophobic bond and hydrogen bond.Each 7S contains a small amount of disulfide bond, and not containing sulfydryl.11S consists of 6 subunits, and each subunit is connected to form AB subunit by an Acid polypeptide chain (A) and a basic polypeptide chain (B) by a disulfide bond.11S molecule contains more disulfide bond and has sulfydryl.
SPI is the major protein batching material in food industry, for texture characteristic, the raising trophism of improving processed food, has material impact.But different types of processed food is different for the requirement of required SPI batching functional characteristic.But the SPI goods of the current industrialization of China mainly exist that product specific aim is strong, kind is few, the functional serial bottleneck problem such as single, and the performance of product can not meet the demand of modern food processing completely.
SPI is applied in food system, after heating, can form more stable gel, has higher glutinous bullet degree and plasticity simultaneously, very favourable to the processing of food.Meanwhile, the gel process of SPI is a very complicated process, generally includes several processes such as molecular stretching, division-combination and gathering.Protein formation gel has mainly been cross-linked with each other by wide-spread peptide chain.In thermal denaturation process, thereby natural SPI conformation fully stretches and exposes some functional groups (as sulfydryl and hydrophobic grouping).In order to reduce the energy of system, these groups that expose by disulfide bond and hydrophobic interaction in conjunction with forming netted three-dimensional structure.When SPI concentration is more than or equal to the concentration of gel critical point, form gel networks.
In addition, SPI and other compositions as lipid and pigment seemingly, in processing and storage, be easily subject to oxidation attack.Protein oxidation is the caused structural modification that reacts with MDA that directly induced by active oxygen or indirect.At present, existing domestic and international correlative study shows slight or appropriate oxidation, can improve the functional characteristic of SPI.But the research about SPI oxidation all mainly concentrates on lipid free radical (such as AAPH, MDA, HPODE etc.) aspect, and there is no about the research of hydroxy radical appropriateness oxidation raising SPI gel strength.
Meanwhile, high-strength ultrasonic (High Intensity Ultrasound, HIUS) modification technology is a kind of protein modified technology emerging, safety, nontoxic and environmental protection.The frequency range of HIUS is at 16-100kHz, and power can reach 1000W/cm
2.The void effect that HIUS produces can interrupt quaternary structure of protein, discharges little molecule subunit or peptide, therefore can significantly improve the functional characteristic (being mainly dissolubility, emulsibility, gelation etc.) of SPI.And HIUS can accelerate the process of induced oxidation reaction.
Summary of the invention
The object of this invention is to provide a kind of high-strength ultrasonic of applying and in conjunction with the oxidation of hydroxyl radical free radical appropriateness, improve the method for Soybean Protein Isolate Gel intensity, the method has positive promotion impact for the gel strength of soybean protein isolate.
The object of the invention is to be achieved through the following technical solutions:
At FeCl
3, Ascorbate (Asc) and H
2o
2in oxidation system, adding concentration is the soybean protein isolate of 10～40mg/mL, FeCl in the hierarchy of control
3concentration be that the concentration of 0.1mmol/L, Asc is 0.1mmol/L, H
2o
2concentration range is that the concentration of 0.1～15mmol/L, soybean protein isolate is 10～40mg/mL, and then putting into power output is 400～800W/cm
2, 1～5h is cultivated in oxidation in the frequency high-strength ultrasonic that is 5～25kHz, make soybean protein isolate that oxidation in various degree occur, thereby improve its gel strength.
According to result of the test, we infer that appropriate oxidation (is hydroxyl radical free radical oxidative system, referred to as HRGS.Mainly by FeCl
3, Ascorbate and H
2o
2redox reaction by iron produces active oxygen radical) can make the albumen launching expose more hydrophobic grouping, thus forming soluble aggregation, this depends primarily on the concentration of oxidant and the time of oxidation.Meanwhile, high-strength ultrasonic is processed and the intramolecular hydrophobic region of soybean protein isolate fully can be come out, and has increased the surface hydrophobic of soybean protein isolate.Because high-strength ultrasonic can form a large amount of soluble poly collectives after in conjunction with hydroxyl radical free radical appropriateness oxidation technology processed soybeans protein isolate, so the soybean protein isolate after applying modified is when preparing gel, the hardness of gel is main relevant with two aspect factors, i.e. disulfide bond content and aggregate size.When oxidation appropriateness, formed soluble poly collective size was moderate, was evenly distributed, and the gel network of formation is dense, thereby is conducive to improve gel strength.In oxidation system, the concentration of soybean protein isolate is 30mg/mL, H
2o
2concentration is 10mmol/L, and power output is 600W/cm
2, be oxidized the resulting soybean protein isolate of 1h in the frequency high-strength ultrasonic that is 20kHz gel strength best, its gel strength is 2.35N, compares and has improved 176.47% with blank group.In the present invention, application high-strength ultrasonic, in conjunction with hydroxyl radical free radical appropriateness oxidation technology, can be produced the soybean protein isolate with high-gel strength.
Accompanying drawing explanation
Fig. 1 is high-strength ultrasonic impact on Soybean Protein Isolate Gel intensity in conjunction with hydroxyl radical free radical oxidation,
a-Gin same row letter, the identical difference not remarkable (P > 0.05) that represents, difference represents significant difference (P < 0.05).
The specific embodiment
Below in conjunction with accompanying drawing, technical scheme of the present invention is further described; but be not limited to this; every technical solution of the present invention is modified or is equal to replacement, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
High-strength ultrasonic improves a method for Soybean Protein Isolate Gel intensity in conjunction with the oxidation of hydroxyl radical free radical appropriateness, concrete steps are as follows:
1, materials and methods
1.1 material
Ferric trichloride, ethylenediamine tetra-acetic acid (EDTA), hydrogen peroxide, ascorbic acid, sodium hydrogen phosphate, sodium dihydrogen phosphate.
The extraction of 1.2 soybean protein isolates
Extracting degreasing low temperature soy meal powder (Heilongjiang Province Xiang He grease Co., Ltd provides) mixes with the deionized water of 15 times by 200g, with 2mol/L NaOH adjust pH to 7.5-8.0, stir after 1h, by its suspension centrifugal 20min of 8000g under 4 ℃ of conditions, get supernatant and adjust pH to 4.5 with 2mol/L HCl.After standing under 4 ℃ of conditions the centrifugal 10min of 8000g.Getting albumen precipitation is scattered in water and uses 2mol/L NaOH to adjust pH to 7.0.Freeze drying is placed on 4 ℃ and saves backup.
The preparation of 1.3 hydroxyl radical free radical oxidation systems
By FeCl
3, Ascorbate and H
2o
2redox reaction by iron produces active oxygen radical, i.e. hydroxyl radical free radical oxidative system (A hydroxyl radical-generating system, referred to as HRGS).FeCl in fixed system
3with Asc concentration, change H
2o
2concentration; Be 0.1mmol/L FeCl
3with 0.1mmol/L Asc, H
2o
2concentration selects respectively 0.1,0.5,1,5,10,15mmol/L.
1.4 high-strength ultrasonics are in conjunction with hydroxyl radical free radical oxidation processes soybean protein isolate
In above-mentioned oxidation system, add soybean protein isolate, the ultimate density that makes albumen is 10～40mg/mL.Then at room temperature (20 ℃) to put into power output be 400～800W/cm
2, 1～5h is cultivated in oxidation in the frequency high-strength ultrasonic that is 5～25kHz.By adding BHA/Trolox/EDTA (making its ultimate density is 1mmol/L), carry out blocking reaction.In order to reduce the impact of oxidising agent on testing index, oxidation product will remove supernatant through the washing of pH6.0 phosphate buffer and centrifugal treating (10000g/5min), and then obtains through frozen dried the oxidation protein that we need.Soybean protein isolate after oxidation is measured its protein content by biuret method, then through freeze drying, is placed on 4 ℃ and saves backup.
The preparation of 1.5 Soybean Protein Isolate Gels
Take the soybean protein isolate of above-mentioned different degree of oxidations, preparation protein concentration to 12% (w/w) is also loaded in the beaker of 25mL, vacuum outgas covers and beaker is placed in after preservative film to the water-bath of 90 ℃ and is incubated 30min, and ice bath is preserved 24h after being cooled to room temperature in the refrigerator of 4 ℃, to be measured.
The mensuration of 1.6 gel strengths
The gel that taking-up prepares from refrigerator at room temperature (20 ℃) ageing 30min can be measured.Testing sample is placed on mensuration platform and is fixed, under room temperature, utilize Physical Property Analysis instrument to measure.With matter structure profile analysis method (Texture profile analyse, writes a Chinese character in simplified form TPA), measure the intensity of gel, select the cylindric tack drift of diameter 10mm, setting pace is 2mm/s, and drawing velocity is 1mm/s; Recession speed is 2mm/s, and press depth is 10mm, and once in mensuration process, probe presses down twice, and each sample is measured in triplicate, and hardness (gel strength) is the peak-peak while compressing for the first time.
2, result
We are on the appropriate oxidizing condition basis of determining, combined high-strength ultrasonic wave is processed soybean protein isolate, and by above data analysis, as shown in Figure 1, in oxidation system, the concentration of soybean protein isolate is 30mg/mL, H
2o
2concentration is 10mmol/L, and power output is 600W/cm
2, be oxidized the resulting soybean protein isolate of 1h in the frequency high-strength ultrasonic that is 20kHz gel strength the highest, its gel strength is 2.35N, compares and has improved 176.47% with blank group.
Claims (8)
1. high-strength ultrasonic improves a method for Soybean Protein Isolate Gel intensity in conjunction with the oxidation of hydroxyl radical free radical appropriateness, it is characterized in that described method step is as follows: at FeCl
3, Asc and H
2o
2in oxidation system, add soybean protein isolate, then in high-strength ultrasonic, be oxidized cultivation, make soybean protein isolate that oxidation in various degree occur, thereby improve its gel strength.
2. high-strength ultrasonic according to claim 1 improves the method for Soybean Protein Isolate Gel intensity in conjunction with the oxidation of hydroxyl radical free radical appropriateness, it is characterized in that described ultrasonic power output is 400～800W/cm
2, frequency is 5～25kHz.
3. high-strength ultrasonic according to claim 1 improves the method for Soybean Protein Isolate Gel intensity in conjunction with the oxidation of hydroxyl radical free radical appropriateness, it is characterized in that described incubation time is 1～5h.
4. high-strength ultrasonic according to claim 1 improves the method for Soybean Protein Isolate Gel intensity in conjunction with the oxidation of hydroxyl radical free radical appropriateness, it is characterized in that FeCl in described oxidation system
3concentration be that the concentration of 0.1mmol/L, Asc is 0.1mmol/L, H
2o
2concentration be that the concentration of 0.1～15mmol/L, soybean protein isolate is 10～40mg/mL.
5. according to the high-strength ultrasonic described in claim 1 or 4, in conjunction with the oxidation of hydroxyl radical free radical appropriateness, improve the method for Soybean Protein Isolate Gel intensity, it is characterized in that described soybean protein isolate concentration is 30mg/mL.
6. according to the high-strength ultrasonic described in claim 1 or 4, in conjunction with the oxidation of hydroxyl radical free radical appropriateness, improve the method for Soybean Protein Isolate Gel intensity, it is characterized in that described H
2o
2concentration is 10mmol/L.
7. high-strength ultrasonic according to claim 1 and 2 improves the method for Soybean Protein Isolate Gel intensity in conjunction with the oxidation of hydroxyl radical free radical appropriateness, it is characterized in that described power output is 600W/cm
2, frequency is 20kHz.
8. according to the high-strength ultrasonic described in claim 1 or 3, in conjunction with the oxidation of hydroxyl radical free radical appropriateness, improve the method for Soybean Protein Isolate Gel intensity, it is characterized in that described oxidization time is 1h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569379A (en) * | 2009-06-02 | 2009-11-04 | 东北农业大学 | Method for preparing high gel stability soybean protein isolate |
| CN102934731A (en) * | 2012-12-07 | 2013-02-20 | 东北农业大学 | Preparation method of high-gelation soybean protein |
-
2014
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101569379A (en) * | 2009-06-02 | 2009-11-04 | 东北农业大学 | Method for preparing high gel stability soybean protein isolate |
| CN102934731A (en) * | 2012-12-07 | 2013-02-20 | 东北农业大学 | Preparation method of high-gelation soybean protein |
Non-Patent Citations (3)
| Title |
|---|
| LIU G, XIONG Y L, BUTTERFIELD D A: "Chemical，Physical，and Gel-forming Properties of Oxidized Myofibrils and Whey-and Soy-protein Isolates", 《FOOD CHEMISTRY AND TOXICOLOGY》 * |
| 崔旭海: "羟基自由基氧化对乳清蛋白凝胶流变性质的影响", 《食品与发酵工业》 * |
| 朱建华: "超声处理对大豆分离蛋白热致凝胶功能性质的影响", 《食品与生物技术学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
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Inventor after: Liu Jian Inventor after: Kong Baohua Inventor after: Han Jianchun Inventor after: Lu Yan Inventor after: Geng Rui Inventor before: Liu Jian Inventor before: Kong Baohua Inventor before: Lu Yan Inventor before: Geng Rui Inventor before: Han Jianchun |
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