摘要
为揭示不同物理处理对大豆蛋白-磷脂酰胆碱间相互作用的影响,采用荧光猝灭法分析超声及高压均质处理下大豆蛋白-磷脂酰胆碱间相互作用及作用力类型,利用三维荧光光谱探究蛋白构象变化。内源猝灭荧光研究表明:磷脂酰胆碱对大豆蛋白有猝灭作用,在超声及高压均质处理下大豆蛋白最大荧光发射波长均发生红移,两种物理处理均使大豆蛋白-磷脂酰胆碱存在相互作用;高速分散处理、超声及高压均质处理下大豆蛋白-磷脂酰胆碱相互作用的吉布斯自由能绝对值大小排序为:高压均质处理>超声处理>高速分散处理,说明高压均质作用及超声处理均可增强大豆蛋白-磷脂酰胆碱的相互作用强度,且高压均质作用的效果较超声处理更为显著(P<0.05)。三维荧光光谱研究表明:高压均质处理对大豆蛋白-磷脂酰胆碱相互作用的影响显著高于超声处理(P<0.05)。本研究结果为将超声及高压均质处理运用于制备大豆蛋白-磷脂酰胆碱纳米乳液提供参考。
The purpose of this paper was to reveal the effect of ultrasound and high pressure homogenization treat- ment on the interaction of soybean protein-phosphatidylcholine （SP-PC） by using fluorescence spectrometry. The endoge- nous fluorescence quenching studies showed that PC has quenching effect on SP, and there was interaction between SP and PC under ultrasound and high-pressure homogenization treatment. The absolute value of Gibbs free energy of high pressure homogenization was higher than that of ultrasound treatment, it indicated that the interaction bewtween SP-PC under high pressure homogenization was stronger than that of ultrasound treatment. Three dimensional fluorescence spectra showed that the effect of high pressure homogenization on the interaction of SP-PC was significantly higher than that of ultrasound treatment （P〈O.05）. The results provide reference for the preparation of SP-PC nanoemulsions by ultrasound and high-pressure homogenization treatment.
作者
李杨
刘宝华
樊金源
寻崇荣
张菀坤
全惟诚
江连洲
王中江
Li Yang;Liu Baohua;Fan Jinyuan;Xun Chongrong;Zhang Wankun;Quan Weicheng;Jiang Lianzhou;Wang Zhongjiang(College of Food Science,Northeast Agricultural University,Harbin 150030;Heilonjiang Computing Center,Harbin 150030)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第8期162-171,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金面上项目(31671807
31571876)
霍英东教育基金会高等院校青年教师基金项目(151032)(省部级)
山东省泰山产业领军人才工程高效生态农业创新类项目(LJNY201607)
黑龙江省现代农业产业技术协同创新体系岗位专家
黑龙江省自然科学基金面上项目(JJ2018ZR1575)
关键词
大豆蛋白-磷脂酰胆碱
荧光光谱
高压均质处理
soybean protein-phosphatidylcholine
fluorescence spectrum
high pressure homogenization
