CN105685370A - Soyabean protein with low-7S globulin component and preparation method thereof - Google Patents
Soyabean protein with low-7S globulin component and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to soyabean protein with a low-7S globulin component and a preparation method thereof, and belongs to the technical field of food processing. In the soyabean protein with the low-7S globulin component, the mass content of the low-7S globulin component is 8-20%. The soyabean protein with the low-7S globulin component is prepared through a selective enzymolysis technology. The soyabean protein obtained through the method is low in cost, short in preparation time, high in yield, safe, free of pollution, capable of being directly applied to the field of food or medicines, and good in application prospect.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of soybean protein containing low 7S component and preparation method thereof。
Background technology
Soybean protein is widely used in food industry because of its good functional character and abundant nutritive value, and soybean protein is proven to have the physiology effectiveness such as reduction cholesterol level, prevention coronary heart disease simultaneously。Soybean protein mainly exists with the form of storage protein, wherein importantly glycinin (11S) and beta-conglycinin (7S), and they account for the 42% and 34% of total protein content respectively。11S globulin is six aggressiveness, relative molecular mass 300～380KDa, and the subunit of each 11S globulin molecule exists in pairs, totally 6 pairs, and every pair of subunit couples together by disulfide bond is organic by an acidic and an alkaline subunit。And 7S is a kind of trimer glycoprotein, relative molecular mass 150～200KDa, mainly by α, three kinds of subunit compositions of α ' and β。Different structures makes both components different for the contribution of soybean protein functional character, for instance in gelation, solid and high resilience, the then relatively soft bonding that 7S composition is more with the bean curd made by the more protein of 11S composition；7S component is then substantially better than 11S component in emulsibility。The nutrition of both components and biological value there is also difference simultaneously, existing research confirms, the main sensitizing factor of soybean protein belongs to 7S component, therefore the 7S constituent content in soybean protein is reduced, soybean protein can not only be made to be enhanced on special properties, can also be expected to reduce sensitization simultaneously, reduce edible hidden danger of causing a disease, widen the consumption market of soybean protein food。
Currently, prior art is mainly started with about research in this respect in genetic engineering, by gene mutation and transgenic technology, obtain the soybean varieties lacking 7S constituent content, such as two genetically engineered soybean kinds of QT2 and the Kyu-kei305 by name that Japanese scholars is cultivated, storage protein in its Semen sojae atricolor is mainly 11S component, and without any 7S component。But owing to the safety of transgenic product yet suffers from dispute, this is still had doubt by general public, is therefore obtained the main flow urgent needs remaining current soybean prod of a kind of soy protein products containing low 7S component by not genetically modified means。
Summary of the invention
It is an object of the invention to provide a kind of soybean protein containing low 7S component and preparation method thereof, invention adopts selective enzymolysis technology to obtain a kind of soybean protein containing low 7S component, the soybean protein obtained has the functional character of uniqueness and more scientific nutritive value, technique whole process uses raw material and reagent all without potential safety hazard, remain without any poisonous and harmful substance, have a extensive future。
The invention provides a kind of soybean protein containing low 7S component, be 8%～20% including mass content, more preferably the 7S component of 10%。
Present invention also offers the preparation method of soybean protein containing low 7S component described in technique scheme, comprise the following steps；
1) soybean protein isolate is dissolved in the water, obtains soybean protein isolate solution；
2) papain is adopted to carry out enzymolysis processing described soybean protein isolate solution；
3) enzymolysis solution that described enzymolysis processing obtains is cooled to 25～30 DEG C；
4) enzymolysis solution of described cooling is dried, obtains the soybean protein containing low 7S component。
Preferably, in described soybean protein isolate solution, the mass ratio of soybean protein isolate and solvent is 1: (15～50), more preferably 1: 20～30。
Preferably, described soybean protein isolate is pulverized through Semen sojae atricolor, is sieved, defat and extraction obtain, and above-mentioned steps is all 8～15 DEG C in temperature, more preferably the nitrogen environment of 10 DEG C carries out。
Preferably, described Semen sojae atricolor is lipoxidase deletion form Semen sojae atricolor。
Preferably, described papain is 1 with the mass ratio of soybean protein isolate: (1000～5000), more preferably 1: 2500, the enzyme activity of described papain is 5000～8000units/mg, more preferably 6000units/mg。
Preferably, described step 2) in the environmental pH of enzymolysis processing be 7.0～7.5, more preferably 7.2, the temperature of described enzymolysis processing is 70～80 DEG C, more preferably 75 DEG C, and the time of described enzymolysis processing is 40～60min, more preferably 45min。
Preferably, described step 3) in also include enzyme denaturing step before enzymolysis solution cooling, described enzyme denaturing is specially and enzymolysis solution be incubated 5～20min in 90～100 DEG C of water-baths, more preferably insulation 12min in 95 DEG C of water-baths。
Preferably, described step 4) in dry as lyophilization or spray drying；
Described lyophilization condition is: the thickness of material is 10～30mm, more preferably 20mm, and pre-freezing temperature is-40～-55 DEG C, more preferably-45 DEG C, and the pre-freeze time is 2～4h, more preferably 3h；Freeze temperature is-20～-35 DEG C, more preferably-30 DEG C, and freeze-drying time is 18～36h, more preferably 24h；Desorption temperature is 30～45 DEG C, more preferably 40 DEG C, and desorption time is 10～15h, more preferably 12h；
Described spray drying condition is: gas pressure is 0.08～0.12MPa, more preferably 0.10MPa, and inlet temperature is 170～200 DEG C, more preferably 180 DEG C, and leaving air temp is 65～75 DEG C, more preferably 70 DEG C。
The preparation method that the invention provides the soybean protein of a kind of low 7S component, comprises the following steps: 1) soybean protein isolate is dissolved in the water, obtain soybean protein isolate solution；2) papain is adopted to carry out enzymolysis processing described soybean protein isolate solution；3) enzymolysis solution that described enzymolysis processing obtains is cooled to 25～30 DEG C；4) enzymolysis solution of described cooling is dried, obtains the soybean protein containing low 7S component。The present invention adopts selective enzymolysis technology to prepare the soybean protein containing low 7S component, has new functional characteristic and more scientific nutritive value。Test result indicate that, in soybean protein provided by the invention, the content of 7S is between 8%～20%。And, with prior art disclosed in method compare, the technique of preparation method provided by the invention is simple and quick, yield is high, and cost is low, and the cycle is short；In process of producing product, contaminated probability is low, and technology used is without controversial。Test result indicate that final products yield is 85%～93%
And method provided by the invention is with water for reaction medium, the raw material and the reagent that participate in reaction are readily available, and safety non-toxic may be directly applied in food or medicine。
Accompanying drawing explanation
Fig. 1 is the SDS-polyacrylamide gel electrophoresis figure of the different samples that the embodiment of the present invention 4 provides；
Fig. 2 is the dissolubility comparison diagram that the soybean protein containing low 7S component in the embodiment of the present invention 4 separates albumen with crude soya bean；
Fig. 3 is the mean hydraulic radius comparison diagram that the soybean protein containing low 7S component in the embodiment of the present invention 4 separates albumen with crude soya bean；
Fig. 4 is the surface hydrophobic comparison diagram that the embodiment of the present invention 4 soybean protein containing low 7S component separates albumen with crude soya bean；
Fig. 5 is the foaming characteristic comparison diagram that the embodiment of the present invention 4 soybean protein containing low 7S component separates albumen with crude soya bean；
Fig. 6 is the foaming stability comparison diagram that the embodiment of the present invention 4 soybean protein containing low 7S component separates albumen with crude soya bean；
Fig. 7 is the micro-structure diagram of crude soya bean separation albumen in the embodiment of the present invention 4；
Fig. 8 is the micro-structure diagram of the soybean protein in the embodiment of the present invention 4 containing low 7S component。
Detailed description of the invention
The invention provides a kind of soybean protein containing low 7S component, including the 7S component that mass content is 8%～20%。
In the present invention, the mass content of 7S component is preferably 10%。
Present invention also offers the preparation method of soybean protein containing low 7S component described in technique scheme, comprise the following steps:
1) soybean protein isolate is soluble in water, obtain soybean protein isolate solution；
2) papain is adopted to carry out enzymolysis processing described soybean protein isolate solution；
3) enzymolysis solution that described enzymolysis processing obtains is cooled to 25～30 DEG C；
4) enzymolysis solution of described cooling is dried, obtains the soybean protein containing low 7S component。
The present invention is soluble in water by soybean protein isolate, obtains soybean protein isolate solution。The source of described soybean protein isolate is not had special restriction by the present invention, adopts well known to those skilled in the art by soybean protein isolate isolated in Semen sojae atricolor；As can size-reduced by Semen sojae atricolor, sieve, defat and extraction obtain。The present invention to described pulverizing, sieve, the method for defat and extraction does not have special restriction, adopts the technical scheme that soybean protein well known to those skilled in the art extracts；In the present invention, described pulverizing, sieve, defat and extraction carry out preferably in the nitrogen environment that temperature is 8～15 DEG C, more preferably 10 DEG C。The Semen sojae atricolor that the present invention uses is preferably lipoxidase deletion form Semen sojae atricolor, Chinese Academy of Agricultural Sciences's variety source institute provide。
The present invention crosses 60～100 mesh sieves after being pulverized by Semen sojae atricolor。The equipment of described pulverizing is not had special restriction by the present invention, adopts pulverizer well known to those skilled in the art。
After the present invention completes the pulverising step to Semen sojae atricolor, Semen sojae atricolor is carried out defat, at 25～30 DEG C, it is more preferably under 28 DEG C of conditions and carries out extracting defat 1～2h with hexane solution, the mass ratio being more preferably 1.5h, described Semen sojae atricolor and normal hexane is 1: 3～6, more preferably 1: 5, then it is centrifuged separating, 6000～10000rpm/min, 10～15min, more preferably 8000rpm/min, 12min, collects precipitation。Whole extraction skimming processes repeats 2～4 times, obtains defatted soybean flour。
After the present invention obtains defatted soybean flour, carry out the extraction process of soybean protein, by above-mentioned defatted soybean flour with mass ratio for 1: 15～25, it is more preferably 1: 20 and is dispersed in distilled water, regulate pH value to 8.0, at 25～30 DEG C, extract 1.5～2.5h, more preferably 28 DEG C extract 2h。8000～10000rpm/min, 15～20min, more preferably 8500rpm/min, 15min, centrifugation, remove precipitation, collect supernatant, then regulate pH value to 4.5～4.6 (isoelectric point, IPs of Semen sojae atricolor storage protein), under 4～8 DEG C of conditions, stand 2h, centrifugal, collect precipitation, then again use distilled water dissolution precipitation, pH value is adjusted to 7.2～7.8, being more preferably 7.5, finally application lyophilization or spray drying, obtain soybean protein isolate。
In the present invention, the water of described dissolving soybean protein isolate is preferably distilled water；In described soybean protein isolate solution, soybean protein isolate is 1 with the mass ratio of solvent: (15～50), more preferably 1: 20～30。Needing in course of dissolution to be stirred, the rotating speed of stirring is 600～1000rpm/min, and mixing time is 40～120min。The equipment of described stirring is not had special restriction by the present invention, adopts blender well known to those skilled in the art。
After obtaining soybean protein isolate solution, the present invention adopts papain that described soybean protein isolate solution is carried out enzymolysis processing。The source of described papain is not had special restriction by the present invention, adopts the commercial goods of papain well known to those skilled in the art。
In the present invention, the mass ratio of described papain and soybean protein isolate is preferably 1: (1000～5000), being more preferably 1: 2500, the enzyme activity of described papain is 5000～8000units/mg, more preferably 6000～7000units/mg。
In the present invention, the environmental pH of described enzymolysis processing is preferably 7.0～7.5, more preferably 7.2；The temperature of described enzymolysis processing is preferably 70～80 DEG C, more preferably 75 DEG C；The time of described enzymolysis processing is preferably 40～60min, more preferably 45min～50min。
Obtaining enzymolysis solution after described enzymolysis processing, described enzymolysis solution is cooled to 25～30 DEG C by the present invention。Enzymolysis solution is preferably carried out enzyme denaturing by the present invention before cooling, and described enzyme denaturing preferably particularly as follows: be incubated 5～20min by enzymolysis solution in 90～100 DEG C of water-baths。In the present invention, the temperature of described water-bath is more preferably at 95 DEG C；The time of described insulation is more preferably 10～15min, it is most preferred that for 12min。
In the present invention, the solution after enzyme denaturing is placed in 10～25 DEG C of water-baths and cools down, and cooldown rate is 2～5 DEG C/min。In the present invention, water-bath chilling temperature is preferably 20 DEG C, and cooldown rate is preferably 3 DEG C/min。
After cooling, the enzymolysis solution of described cooling is dried by the present invention, obtains the soybean protein containing low 7S component。In the present invention, described dry preferably lyophilization or spray drying。In the present invention, described lyophilization condition is preferably: the thickness of material is 10～30mm, and pre-freezing temperature is-40～-55 DEG C, and the pre-freeze time is 2～4h；Freeze temperature is-20～-35 DEG C, and freeze-drying time is 18～36h；Desorption temperature is 30～45 DEG C, and desorption time is 10～15h。In the present invention, the thickness of described material is more preferably 20mm；Described pre-freezing temperature is more preferably-45 DEG C；The described pre-freeze time is more preferably 3h；Described freeze temperature is more preferably-30 DEG C；Described freeze-drying time is more preferably 24h；Described desorption temperature is more preferably 40 DEG C；Described desorption time is more preferably 12h；
In the present invention, described spray drying condition is preferably: gas pressure is 0.08～0.12MPa, and inlet temperature is 170～200 DEG C, and leaving air temp is 65～75 DEG C；In the present invention, described gas pressure is more preferably 0.10MPa；Described inlet temperature is more preferably 180 DEG C～190 DEG C；Described leaving air temp is more preferably 70 DEG C。
The equipment of described lyophilization and spray drying is not had special restriction by the present invention, adopts freezer dryer well known to those skilled in the art and spray dried drying prescription。
Below in conjunction with specific embodiment, soybean protein containing low 7S component of the present invention and preparation method thereof being further described in detail, technical scheme includes but not limited to following example。
Embodiment 1
With the lipoxidase deletion form Semen sojae atricolor of Chinese Academy of Agricultural Sciences's variety source institute offer for raw material。80 mesh sieves are crossed after being pulverized by Semen sojae atricolor。
Subsequently, with hexane solution extraction defat 2h under 30 DEG C of conditions, the mass ratio of Semen sojae atricolor and normal hexane is 1: 4, is then centrifuged separating, 10000rpm/min, 10min, collects precipitation。Whole extraction skimming processes repeats 3 times, obtains defatted soybean flour。
After obtaining defatted soybean flour, carry out the extraction process of soybean protein, above-mentioned defatted soybean flour is dispersed in distilled water with mass ratio for 1: 20, regulate pH value to 8.0, at 30 DEG C, extract 2.5h。8000rpm/min, 15min centrifugation, removes precipitation, collects supernatant, then regulate pH value to 4.5, under 4 DEG C of conditions, stand 2h, centrifugal, collect precipitation, then again using distilled water dissolution precipitation, pH value is adjusted to 7.5, and finally application lyophilization or spray drying, obtain soybean protein isolate。
Embodiment 2
(1) soybean protein isolate of embodiment 1 gained is joined in reaction vessel, add distilled water, use magnetic stirrer 100min to solution state；
(2) it is 1: 5000 soybean protein isolate solution is mixed with papain according to papain and the mass ratio of soybean protein isolate, the enzyme activity of papain is 8000units/mg, soybean protein isolate solution is carried out enzymolysis processing 60min under 75 DEG C of conditions, enzymatic hydrolysis condition is pH value is 7.3, described papain purchased from American Amresco bio tech ltd；
(3), after enzymolysis, enzymolysis solution is placed in 95 DEG C of water-baths and is incubated 13min carries out enzyme denaturing, then enzymolysis solution is cooled to 25 DEG C；
(4) enzymolysis solution after cooling is carried out lyophilization, obtain the soybean protein containing 10% low 7S component；Cryodesiccated condition: the thickness of material is 30mm, and pre-freezing temperature is-50 DEG C, the pre-freeze time is 4h；Freeze temperature is-35 DEG C, and freeze-drying time is 36h；Desorption temperature is 40 DEG C, and desorption time is 15h。
Conclusion: the soybean protein prepared contains the 7S of 10%。
Embodiment 3
(1) soybean protein isolate of embodiment 1 gained is joined in reaction vessel, add distilled water, use magnetic stirrer 60min to solution state；
(2) it is 1: 3000 soybean protein isolate solution is mixed with papain according to papain and the mass ratio of soybean protein isolate, the enzyme activity of papain is 6000units/mg, soybean protein isolate solution is carried out enzymolysis processing 50min under 70 DEG C of conditions, enzymatic hydrolysis condition is pH value is 7.2, described papain purchased from American Amresco bio tech ltd；
(3), after enzymolysis, enzymolysis solution is placed in 90 DEG C of water-baths and is incubated 15min carries out enzyme denaturing, then enzymolysis solution is cooled to 25 DEG C；
(4) enzymolysis solution after cooling is carried out lyophilization, obtain the soybean protein containing 12.5% low 7S component；Cryodesiccated condition: the thickness of material is 10mm, and pre-freezing temperature is-40 DEG C, the pre-freeze time is 3h；Freeze temperature is-20 DEG C, and freeze-drying time is 18h；Desorption temperature is 30 DEG C, and desorption time is 12h。
Conclusion: the soybean protein prepared contains the 7S of 12.5%。
Embodiment 4
(1) soybean protein isolate of embodiment 1 gained is joined in reaction vessel, add distilled water, use magnetic stirrer 90min to solution state；
(2) it is 1: 2500 soybean protein isolate solution is mixed with papain according to papain and the mass ratio of soybean protein isolate, the enzyme activity of papain is 5500units/mg, soybean protein isolate solution is carried out enzymolysis processing 40min under 80 DEG C of conditions, enzymatic hydrolysis condition is pH value is 7.5, described papain purchased from American Amresco bio tech ltd；
(3), after enzymolysis, enzymolysis solution is placed in 100 DEG C of water-baths and is incubated 10min carries out enzyme denaturing, then enzymolysis solution is cooled to 25 DEG C；
(4) enzymolysis solution after cooling is carried out lyophilization, obtain the soybean protein containing 15% low 7S component；Cryodesiccated condition: the thickness of material is 15mm, and pre-freezing temperature is-45 DEG C, the pre-freeze time is 2h；Freeze temperature is-25 DEG C, and freeze-drying time is 24h；Desorption temperature is 35 DEG C, and desorption time is 10h。
Conclusion: the soybean protein prepared contains the 7S of 15%。
The selective enzymolysis time is on reducing the impact of 7S component in soybean protein isolate
Reagent and instrument: SDS-gel reagent preparation box (Beijing prosperity Bioisystech Co., Ltd of ancient cooking vessel state), BIO-RAD electrophresis apparatus (U.S., BIO-RAD company)
Each constituent content of the soybean protein isolate after different enzymolysis times process is measured by SDS-polyacrylamide gel electrophoresis: separation gel mass concentration is 12%, and concentration glue mass concentration is 5%。By protein sample and the mixing concussion 3min of the sample treatment liquid containing beta-mercaptoethanol before point sample, then heat 5min with boiling water；Sample concentration is 3mg/mL, and applied sample amount is 20 μ L, and gel electrophoresis carries out under constant current mode, and in concentration glue process, electrophoretic current is 15mA, and in separation gel process, electrophoretic current is 40mA。After electrophoresis, running gel is put into dyeing 1h in dyeing liquor, is then placed in destaining solution and decolours, finally in gel imaging system, running gel is carried out imaging processing, obtain SDS-polyacrylamide gel electrophoresis collection of illustrative plates。
The SDS-polyacrylamide gel electrophoresis collection of illustrative plates of different samples is as it is shown in figure 1, swimming lane 1 is crude soya bean separation albumen；Swimming lane 2 is enzymolysis time 10min soybean protein；Swimming lane 3 is enzymolysis time 20min soybean protein；Swimming lane 4 is enzymolysis time 30min soybean protein；Swimming lane 5 is enzymolysis time 40min soybean protein；Swimming lane 6 is enzymolysis time 50min soybean protein；Swimming lane 7 is enzymolysis time 60min soybean protein。Analyze through Kodak1DImageanalysissoftware, with CSPI (swimming lane 1) for standard blank, in the enzymatic hydrolysis of soybean separation albumen of swimming lane 2～7 61%, 48%, 45%, 43%, 37% and the 30% of 7S constituent content respectively ControlSPI, and 11S part (Acidic subunit and Basic subunit) of the protein sample of swimming lane 1～7 all degrades, reach the purpose of degradation selectivity β-conglycinin part。In follow-up complementary test, the sample that soybean protein is enzymolysis 50min containing low 7S component used, i.e. the sample of swimming lane 5～7。
Soybean protein containing low 7S component separates functional property with protein and structure comparison with crude soya bean
Instrument and reagent: 1-anilino-naphthalene-8-sulfonate (ANS) purchased from American Sigma company, ultraviolet spectrophotometer (Ai Bende company limited of Germany), fluorescence spectrophotometer (HitachiF-4600, Hitachi, Ltd. Tokyo), circular dichroism spectrometer (Jasco1500, JascoCorp. Tokyo), nano-particle size analysis instrument (Malvern Instr Ltd. of Britain)。
Dissolubility detects
Method according to embodiment 4, the soybean protein containing low 7S component after lyophilizing and control sample are dissolved in distilled water (10mg/mL) respectively, magnetic agitation 2h under room temperature, make albumen fully dissolve, dispersion, by the centrifugal 20min (10000g) at 25 DEG C of the protein solution after stirring, by lowry method, make standard curve with bovine serum albumin, utilize ultraviolet spectrophotometer, 750 nanometers of lower colorimetrics, measure the protein content of supernatant, in triplicate。Albumen solubility (%)=100 × [supernatant protein content/total protein content]。
The dissolubility of sample is as in figure 2 it is shown, the dissolubility relatively crude soya bean separation albumen of the soybean protein containing low 7S component increases (being brought up to 88% by 60%)。Soy bean proteinous soln is not true solution, but a kind of suspension, the soybean protein dissolubility implication that current scientific circles and industrial quarters are approved refer to centrifugal after be retained in suspension protein content。Dissolubility is the extremely important basic functional characteristic of protein, and only protein has good dissolubility, and other are such as emulsibility, foaming characteristic, and the functional characteristic such as gelling just can be fully utilized (Li Zuyin, 2012)。The molecular surface hydrophilic group of protein solubility and protein and the distribution of hydrophobic group and ratio, molecule aminoacid forms, strand length and flexibility, and space structure is closely related。
Mean hydraulic radius (Rh) measures
Method according to embodiment 4, to be dissolved in phosphate buffer (0.2mg/mL containing the soybean protein of low 7S component and control sample by concentration 1mg/mL after lyophilizing, pH7.0), magnetic agitation 2h under room temperature, albumen is made fully to dissolve, dispersion, the mean hydraulic radius (Rh) of application dynamic light scattering (DSL) technical testing protein。Sample pool for testing model is DTS0012, light scattering angle is 173 ° (for reducing the impact of dust), test temperature is 25 DEG C, equilibration time is 60s, retest 3 times, change over calculating auto-correlation function by detecting light scatter intensity, in DispersionTechnology software, calculate Rh according to Stokes-Einstein equation。
Mean hydraulic radius refers to based on Brownian movement, and what obtained by Stokes-Einstein Equation for Calculating has the imaginary radius of sphericity (Bai Liyan etal., 2008) of identical diffusion rate with true granule。The mean hydraulic radius (Rh) of sample is as it is shown on figure 3, the mean hydraulic radius ratio matched group of the soybean protein containing low 7S component significantly reduces。This is the decline owing to result in mean hydraulic radius after enzymolysis, and mean hydraulic radius is reduced to 246d.nm by original 331d.nm。
Surface hydrophobic measures
Method according to embodiment 4, to be dissolved in phosphate buffer (0.2mg/mL containing the soybean protein of low 7S component and control sample by concentration 1mg/mL after lyophilizing, pH7.0), magnetic agitation 2h under room temperature, albumen is made fully to dissolve, dispersion, by the centrifugal 20min (centrifugal force 10000g) at 25 DEG C of the protein solution after stirring, measures the protein concentration of centrifuged supernatant by lowry method。By supernatant with same buffer exact dilution, it is thus achieved that concentration is the protein solution of the variable concentrations of 0.0005～0.1mg/mL。Then the solution after diluting to 5mL adds 40 μ L1-anilino-naphthalene-8-sulfonate (ANS) phosphate buffer of pH=7.0 of 0.01M (8.0mM be dissolved in), uses fluorescence spectrophotometer colorimetric at once。Wherein excitation wavelength is 390 nanometers, and launching wavelength is 470 nanometers。The slope of initial fluorescence intensity ratio protein concentration (mg/mL) is protein surface hydrophilicity value。
As shown in Figure 4, after papain selective enzymolysis, soy proteinaceous surface hydrophobic have dropped the surface hydrophobic of sample。This is because hydrolysis is initial, hydrophobic end exposes too much, thus causing that the peptide chain of protein passes through hydrophobic interaction generating unit sub-clustering collection, causes that surface hydrophobic have dropped。
Secondary protein structure composition and content measuring
Method according to embodiment 4, to be dissolved in phosphate buffer (0.2mg/mL containing the soybean protein of low 7S component and control sample by concentration 1mg/mL after lyophilizing, pH7.0), magnetic agitation 2h under room temperature, albumen is made fully to dissolve, dispersion, by the centrifugal 20min (10000g) at 25 DEG C of the protein solution after stirring, measures the protein concentration of centrifuged supernatant by lowry method。By supernatant with same buffer exact dilution, it is thus achieved that concentration is the protein solution of 0.3mg/mL, and is placed in the quartz cell of 0.1cm, using circular dichroism spectrometer to be scanned, sweep limits is 190nm～250nm (far ultraviolet)。Sweep speed, response time and bandwidth are set to: 50nm/min, 4s and 1.0nm。Three times scanning meansigma methods is scanning spectra。In the present embodiment, Yang-Us model is adopted to predict the secondary structure of sample protein。Secondary protein structure can be divided mainly into two kinds of construction featuress of (α spiral, the β-pleated sheet) and irregular (β-bend, random coil) of rule。
The secondary structure composition of surveyed albumen is as shown in table 1, compared to crude soya bean separation albumen, the α spiral ratio of the soybean protein containing low 7S component reduces, β-pleated sheet ratio increases, β-bend ratio slightly reduces, and random coil ratio reduces, and the ratio of α spiral and β-pleated sheet is dropped to 0.154 by 0.258, this shows that the molecular rigidity of the soybean protein containing low 7S component declines, and has better molecular flexibility。
The secondary structure compositing characteristic of the different sample protein of table 1
(5) test of frothing capacity
Method according to embodiment 4, use (0.2mg/mL in phosphate buffer, pH7.0) by after lyophilizing containing the soybean protein of low 7S component and control sample by the protein solution that concentration is 1% preparation 100mL, pour in high-speed tissue mashing machine and beat 1min with 12000rpm speed, then pour into rapidly in 500mL graduated cylinder, record initial foam value, represents foamability size, i.e. foaming characteristic。Standing after 30min, re-record remaining foam volume, the ratio of this volume and initial volume represents foaming stability。
Respectively as shown in figs. 5 and 6, after 7S component reduces, the foaming characteristic of soybean protein isolate reduces, but foam stability strengthens for the foaming characteristic of sample and foaming stability。The good foaming characteristic that has protein depend in whipping process can quick adsorption in liquid-vapor interface, there is rapidly change of configuration simultaneously and reset to lower interfacial tension；Good foaming stability depends on that protein molecule can be formed by interacting and has certain viscoelastic interfacial film (Murray, 2007)。In general, protein foamability quality and the molecular flexibility of protein, surface hydrophobic, CHARGE DISTRIBUTION closely related (Foegedingetal., 2006)。Many researchers (KatoandNakai, 1980, Moroetal., 2001) show the surface hydrophobic correlation of protein foamability and protein, and the surface hydrophobic of reduction protein can also result in this protein foamability and die down。
Soybean protein containing low 7S component separates the comparison of albumen microscopic appearance with crude soya bean
Method according to embodiment 4, the soybean protein containing low 7S component after lyophilizing and control sample are dissolved in phosphate buffer (10mmol/L, pH7.0) in, magnetic agitation 2h under room temperature, protein solution centrifugal 20min (10000g) at 25 DEG C subsequently, by lowry method, measure the protein concentration of centrifuged supernatant。By supernatant with same buffer exact dilution, obtaining concentration is the protein solution of 0.1mg/mL, is then dripped on the carbon film of special copper mesh, is then placed in normal-temp. drying-box and dries, carrying out transmissioning electric mirror test after to be dried and observe the microstructure of albumen, operation voltage is 80kV。
The microstructure of sample protein is as shown in Figure 7 and Figure 8, the pattern (Fig. 7) of crude soya bean separation protein molecular is the spherical of comparatively rule, by contrast, the pattern (Fig. 8) of the soybean protein molecule containing low 7S component seems less regular, and its ball periphery is less smooth, this is the soybean protein molecule slight crack owing to causing through enzymolysis, and microscopic appearance there occurs change。
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also making some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention。
Claims (10)
1. the soybean protein containing low 7S component, it is characterised in that include the 7S component that mass content is 8%～20%。
2. soybean protein according to claim 1, it is characterised in that include the 7S component that mass content is 10%。
3. the preparation method of the soybean protein containing low 7S component described in claim 1～2 any one, comprises the following steps:
1) soybean protein isolate is soluble in water, obtain soybean protein isolate solution；
2) papain is adopted to carry out enzymolysis processing described soybean protein isolate solution；
3) enzymolysis solution that described enzymolysis processing obtains is cooled to 25～30 DEG C；
4) enzymolysis solution of described cooling is dried, obtains the soybean protein containing low 7S。
4. preparation method according to claim 3, it is characterised in that in described soybean protein isolate solution, soybean protein isolate is 1 with the mass ratio of solvent: (15～50)。
5. preparation method according to claim 3, it is characterised in that described soybean protein isolate is pulverized through Semen sojae atricolor, sieved, defat and extraction obtain, described pulverizing, sieve, defat and be extracted in the nitrogen environment that temperature is 8～15 DEG C and carry out。
6. preparation method according to claim 5, it is characterised in that described Semen sojae atricolor is lipoxidase deletion form Semen sojae atricolor。
7. preparation method according to claim 3, it is characterised in that the mass ratio of described papain and soybean protein isolate is 1: (1000～5000), the enzyme activity of described papain is 5000～8000units/mg。
8. preparation method according to claim 3, it is characterised in that described step 2) in the environmental pH of enzymolysis processing be 7.0～7.5, the temperature of described enzymolysis processing is 70～80 DEG C, and the time of described enzymolysis processing is 40～60min。
9. preparation method according to claim 3, it is characterised in that described step 3) in enzymolysis solution cooling before also include enzyme denaturing step, described enzyme denaturing is specially and enzymolysis solution is incubated 5～20min in 90～100 DEG C of water-baths。
10. preparation method according to claim 3, it is characterised in that described step 4) in dry as lyophilization or spray drying；
Described lyophilization condition is: the thickness of material is 10～30mm, and pre-freezing temperature is-40～-55 DEG C, and the pre-freeze time is 2～4h；Freeze temperature is-20～-35 DEG C, and freeze-drying time is 18～36h；Desorption temperature is 30～45 DEG C, and desorption time is 10～15h；
Described spray drying condition is: gas pressure is 0.08～0.12MPa, and inlet temperature is 170～200 DEG C, and leaving air temp is 65～75 DEG C。
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| CN108522783A (en) * | 2018-03-29 | 2018-09-14 | 江南大学 | A kind of method and products thereof preparing soybean 7S globulin and soybean protein hydrolyate |
| CN110540581A (en) * | 2019-08-30 | 2019-12-06 | 哈尔滨商业大学 | Method for inducing soybean 11S globulin to form molten ball state through heat treatment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| GB2568843B (en) * | 2016-09-14 | 2022-05-11 | Bright Dairy & Food Co Ltd | Lactobacillus plantarum proliferator, and fermented product added with the proliferator and preparation method thereof |
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| CN108522783A (en) * | 2018-03-29 | 2018-09-14 | 江南大学 | A kind of method and products thereof preparing soybean 7S globulin and soybean protein hydrolyate |
| CN108522783B (en) * | 2018-03-29 | 2021-04-13 | 江南大学 | Method for preparing soybean 7S protein and soybean protein hydrolysate and product thereof |
| CN110540581A (en) * | 2019-08-30 | 2019-12-06 | 哈尔滨商业大学 | Method for inducing soybean 11S globulin to form molten ball state through heat treatment |
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