CN116210803A - Method for improving stability of isolated soy protein by compounding with polyphenol - Google Patents
Method for improving stability of isolated soy protein by compounding with polyphenol Download PDFInfo
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- CN116210803A CN116210803A CN202310066401.6A CN202310066401A CN116210803A CN 116210803 A CN116210803 A CN 116210803A CN 202310066401 A CN202310066401 A CN 202310066401A CN 116210803 A CN116210803 A CN 116210803A
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- 108010073771 Soybean Proteins Proteins 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 14
- 229940001941 soy protein Drugs 0.000 title claims description 25
- 238000013329 compounding Methods 0.000 title abstract description 9
- 229950001002 cianidanol Drugs 0.000 claims abstract description 34
- 239000000243 solution Substances 0.000 claims abstract description 28
- 235000005487 catechin Nutrition 0.000 claims abstract description 18
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 17
- 239000012460 protein solution Substances 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 9
- 229940071440 soy protein isolate Drugs 0.000 claims abstract description 8
- 239000008367 deionised water Substances 0.000 claims abstract description 6
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000000502 dialysis Methods 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000000536 complexating effect Effects 0.000 claims description 5
- 150000001765 catechin Chemical class 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 10
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000010469 Glycine max Nutrition 0.000 abstract description 6
- 150000001875 compounds Chemical class 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000004220 aggregation Methods 0.000 description 5
- 230000002776 aggregation Effects 0.000 description 5
- 230000003993 interaction Effects 0.000 description 5
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- -1 flavonoid compound Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 230000003405 preventing effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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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
- A23J3/14—Vegetable proteins
- A23J3/16—Vegetable proteins from soybean
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
Abstract
A method for improving the stability of soy protein isolate by compounding with polyphenol belongs to the field of food processing, and comprises the following steps: (1) Dissolving soybean protein isolate in deionized water to obtain a protein solution with a certain mass fraction; (2) adjusting the pH of the protein solution to 7.0; (3) Dispersing catechin in protein solution according to different feed liquid ratios, and stirring 2 h in an anaerobic environment to obtain a non-covalent complex solution; (4) Adjusting the pH of the protein solution to 9.0, adding catechin according to different feed-liquid ratios, and continuously stirring 24-h to obtain a covalent complex solution; (5) Dialyzing and freeze-drying the non-covalent/covalent compound solution to obtain non-covalent/covalent compound powder; according to the invention, a covalent/non-covalent compounding means of polyphenol and protein is adopted, and after catechin and soy isolate protein are subjected to covalent/non-covalent compounding, the stability of the soy isolate protein is improved, so that the method is more beneficial to being applied to the field of foods.
Description
Technical Field
The invention belongs to the food processing technology, and mainly relates to a method for improving the stability of soy protein isolate by compounding with polyphenol.
Background
The isolated Soy Protein (SPI) is one of the most common plant proteins in China, and is rich in essential amino acids of human bodies. Due to its excellent functional properties and nutritional value, it is widely used in the fields of food industry, agriculture, biotechnology, etc. However, soy protein isolate is susceptible to denaturation and aggregation upon thermal processing or high temperature treatment, resulting in limited applications. Thus, improving the stability of isolated soy proteins remains a current research hotspot.
Proteins bind to the phenolic hydroxyl groups of polyphenols to form hydrogen bonds, ionic bonds, hydrophobic interactions, van der Waals forces, and the like, which undergo non-covalent interactions; meanwhile, polyphenols can be oxidized to generate quinone substances under the existence of alkaline or oxidase, and the quinone substances and the proteins are subjected to covalent interaction. Protein-polyphenol covalent/non-covalent interactions can alter the structural, functional and nutritional properties of proteins. Catechin is used as a flavonoid compound, and has antioxidant, antitumor, antiaging, and cardiovascular disease preventing effects.
According to the invention, a covalent/non-covalent compounding means of polyphenol and protein is adopted, and after catechin and soy isolate protein are subjected to covalent/non-covalent compounding, the stability of the soy isolate protein is improved, so that the method is more beneficial to being applied to the field of foods.
Disclosure of Invention
The invention mainly makes protein and polyphenol have covalent/non-covalent interaction through regulating pH value, and makes the isolated soy protein and catechin have covalent/non-covalent compounding, thus improving the stability of the isolated soy protein and reducing the aggregation degree of the isolated soy protein, and being more beneficial to the application of the compound in food.
The technical problems to be solved by the invention are realized by the following technical scheme:
a method for improving the stability of isolated soy protein by complexing with polyphenols, the method comprising the steps of:
dissolving the isolated soy protein in deionized water to obtain a soy protein isolate solution with a mass fraction of 1% (w/v);
the soy protein solution was adjusted to pH 7.0 using 0.1M NaOH;
SPI-catechin non-covalent complex solution preparation: catechin was dispersed in the above protein solution according to different feed-to-liquid ratios (0.01, 0.05 and 0.2%, w/v), stirred at 500 rpm/min in an anaerobic environment for 2 h to obtain non-covalent complex solutions, respectively designated as: n1, N3 and N5;
SPI-catechin covalent complex solution preparation: dispersing catechin in the protein solution in the step (2) according to different feed liquid ratios (0.01, 0.05 and 0.2%, w/v), adjusting the pH to 9.0, and exposing to air at 500 rpm/min and continuously stirring for 24-h to obtain covalent complex solutions respectively named as: c1, C3 and C5;
transferring the non-covalent/covalent complex solution into 3500 Da dialysis bag for dialysis 24 h, and freeze drying to obtain soybean protein isolate-catechin covalent/non-covalent complex powder.
The preferred pH is: pH 7.0.
The preferable catechin addition amount is as follows: 0.2% (w/v).
The invention has the advantages of simple equipment and simple and convenient operation.
The soybean protein isolate-catechin compound powder prepared by the method has good storage stability and low aggregation degree, and is more beneficial to application in foods.
Drawings
FIG. 1 is a process technology roadmap;
FIG. 2 shows the results of measurement of the thermostability of isolated soy protein, catechin powder and isolated soy protein-catechin non-covalent complex;
FIG. 3 shows the results of measurement of the thermostability of isolated soy protein, catechin powder and isolated soy protein-catechin covalent complex;
FIG. 4 turbidity measurement results of the protein-catechin covalent/non-covalent complex prepared by the method stored for 7 days.
Description of the embodiments
Specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings.
A method for improving the thermal stability of isolated soy protein by complexing with polyphenols, the method comprising the steps of: dissolving the isolated soy protein in deionized water to obtain a soy protein isolate solution with a mass fraction of 1% (w/v); (2) adjusting the soy protein solution pH to 7.0 using 0.1M NaOH; (3) SPI-catechin non-covalent complex solution preparation: catechin was dispersed in the above protein solution according to different feed-to-liquid ratios (0.01, 0.05 and 0.2%, w/v), stirred at 500 rpm/min in an anaerobic environment for 2 h to obtain non-covalent complex solutions, respectively designated as: n1, N3 and N5; (4) preparation of SPI-catechin covalent complex solution: dispersing catechin in the protein solution in the step (2) according to different feed liquid ratios (0.01, 0.05 and 0.2%, w/v), adjusting the pH to 9.0, and exposing to air at 500 rpm/min and continuously stirring for 24-h to obtain covalent complex solutions respectively named as: c1, C3 and C5; (5) Transferring the non-covalent/covalent complex solution into 3500 Da dialysis bag for dialysis 24 h, and freeze drying to obtain soybean protein isolate-catechin covalent/non-covalent complex powder.
Dissolving the isolated soy protein in deionized water to obtain a soy protein isolate solution with a mass fraction of 1% (w/v); the soy protein solution was adjusted to pH 7.0 using 0.1M NaOH; catechin was dispersed in the above protein solution according to different feed-to-liquid ratios (0.01, 0.05 and 0.2%, w/v), stirred at 500 rpm/min in an anaerobic environment for 2 h to obtain non-covalent complex solutions, respectively designated as: n1, N3 and N5; transferring the noncovalent complex solution into 3500 Da dialysis bag for dialysis 24 h, and freeze drying to obtain soybean protein isolate-catechin noncovalent complex powder. The soybean protein isolate-catechin non-covalent compound prepared by the method has higher thermal stability, the denaturation temperature is improved by 8.0 ℃ to the maximum, the turbidity is reduced by 1.87%, and the aggregation degree is low.
Dissolving the isolated soy protein in deionized water to obtain a soy protein isolate solution with a mass fraction of 1% (w/v); the soy protein solution was adjusted to pH 7.0 using 0.1M NaOH; catechin was dispersed in the protein solution at different feed ratios (0.01, 0.05 and 0.2%, w/v), the pH was adjusted to 9.0, and the solution was exposed to air at 500 rpm/min with continuous stirring for 24 h to give covalent complex solutions, respectively designated as: c1, C3 and C5; transferring the covalent complex solution into 3500 Da dialysis bag for dialysis 24 h, and freeze drying to obtain soybean protein isolate-catechin covalent complex powder.
The soybean protein isolate-catechin covalent compound prepared by the method has higher thermal stability, the denaturation temperature is improved by 12.0 ℃ to the maximum, the turbidity is reduced by 13.4%, and the aggregation degree is lower.
Claims (1)
1. A method for improving the stability of isolated soy protein by complexing with polyphenols, the method comprising the steps of:
(1) Dissolving the isolated soy protein in deionized water to obtain a soy protein isolate solution with a mass fraction of 1% (w/v);
(2) The soy protein solution was adjusted to pH 7.0 using 0.1M NaOH;
(3) SPI-catechin non-covalent complex solution preparation: catechin was dispersed in the above protein solution according to different feed-to-liquid ratios (0.01, 0.05 and 0.2%, w/v), stirred at 500 rpm/min in an anaerobic environment for 2 h to obtain non-covalent complex solutions, respectively designated as: n1, N3 and N5;
(4) SPI-catechin covalent complex solution preparation: dispersing catechin in the protein solution in the step (2) according to different feed liquid ratios (0.01, 0.05 and 0.2%, w/v), adjusting the pH to 9.0, and exposing to air at 500 rpm/min and continuously stirring for 24-h to obtain covalent complex solutions respectively named as: c1, C3 and C5;
(5) Transferring the non-covalent/covalent complex solution into 3500 Da dialysis bag for dialysis 24 h, and freeze drying to obtain soybean protein isolate-catechin covalent/non-covalent complex powder. The method for improving the stability of isolated soy protein by complexing with polyphenols according to claim 1, wherein the preferred pH is: the pH was 9.0. The method for improving the stability of isolated soy protein by complexing with polyphenols according to claim 1, wherein the preferred amount of catechins is as follows: 0.2% (w/v).
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| CN202310066401.6A CN116210803A (en) | 2023-02-06 | 2023-02-06 | Method for improving stability of isolated soy protein by compounding with polyphenol |
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| CN202310066401.6A CN116210803A (en) | 2023-02-06 | 2023-02-06 | Method for improving stability of isolated soy protein by compounding with polyphenol |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105601701A (en) * | 2016-01-21 | 2016-05-25 | 中国农业大学 | Protein-polyphenol covalent compound and preparation method and application thereof |
| CN112385733A (en) * | 2020-10-26 | 2021-02-23 | 浙江工商大学 | Hypoallergenic soybean protein powder and preparation method thereof |
| CN113412875A (en) * | 2021-05-28 | 2021-09-21 | 东北农业大学 | Protein ultrasonic composite acid/alkali treatment combined with catechin to improve oxidation resistance |
| CN113475620A (en) * | 2021-07-19 | 2021-10-08 | 中国海洋大学 | Zein-polyphenol covalent compound and preparation method thereof |
| WO2022232629A2 (en) * | 2021-04-30 | 2022-11-03 | Epiceutical Labs Llc. | Polyphenol compositions having improved bioavailability |
-
2023
- 2023-02-06 CN CN202310066401.6A patent/CN116210803A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105601701A (en) * | 2016-01-21 | 2016-05-25 | 中国农业大学 | Protein-polyphenol covalent compound and preparation method and application thereof |
| CN112385733A (en) * | 2020-10-26 | 2021-02-23 | 浙江工商大学 | Hypoallergenic soybean protein powder and preparation method thereof |
| WO2022232629A2 (en) * | 2021-04-30 | 2022-11-03 | Epiceutical Labs Llc. | Polyphenol compositions having improved bioavailability |
| CN113412875A (en) * | 2021-05-28 | 2021-09-21 | 东北农业大学 | Protein ultrasonic composite acid/alkali treatment combined with catechin to improve oxidation resistance |
| CN113475620A (en) * | 2021-07-19 | 2021-10-08 | 中国海洋大学 | Zein-polyphenol covalent compound and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| SI-DUO ZHOU ET AL: ""Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics"", 《FOOD CHEMISTRY》, vol. 309, pages 1 - 10 * |
| 代世成等: "超声预处理对大豆分离蛋白-儿茶素非共价/共价复合物结构及功能的影响", 食品科学, vol. 43, no. 1, pages 102 - 110 * |
| 刘夫国;马翠翠;王迪;高彦祥;: "蛋白质与多酚相互作用研究进展", 食品与发酵工业, no. 02, pages 282 - 288 * |
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