傅里叶变换红外光谱
溶解度
大豆蛋白
无规线圈
粒径
果胶
变性(裂变材料)
化学
材料科学
拉曼光谱
分析化学(期刊)
化学工程
色谱法
圆二色性
结晶学
有机化学
核化学
食品科学
物理化学
工程类
物理
光学
作者
Ning Wang,Xin‐Mao Zhou,Weining Wang,Liqi Wang,Lianzhou Jiang,Tianyi Liu,Dianyu Yu
标识
DOI:10.1016/j.ultsonch.2021.105808
摘要
In this study, a soy protein isolate (SPI)-pectin (PC) complex was prepared, and the effects of different high intensity ultrasound (HIU) powers on the structure and solubility of the complex were studied. Fourier transform infrared (FTIR) spectroscopy analysis exhibited that with increasing HIU power, the α-helix content of the SPI in the complex was significantly reduced, and the random coil content increased; however, an opposite trend appeared after higher power treatments. Fluorescence spectra showed that HIU treatment increased the fluorescence intensity of the complex, and the surface hydrophobicity was increased. The trend of the protein structure studied by Raman spectroscopy was similar to that of FTIR and fluorescence spectroscopy. When the HIU treatment was performed for 15 min and at 450 W power, the particle size of the complex was 451.85 ± 2.17 nm, and the solubility was 89.04 ± 0.19 %, indicating that the HIU treatment caused the spatial conformation of the protein to loosen and improved the functional properties of the complex. Confocal laser scanning microscopy (CLSM) revealed that the complex after HIU treatment exhibited improved dispersibility in water and smaller particle size. Gel electrophoresis results indicated that HIU treatment did not affect the protein subunits of the complex. Therefore, the selection of a suitable HIU treatment power can effectively improve the structural properties and solubility of SPI in the complex, and promote the application of the SPI-PC complex in food processing and industries.
科研通智能强力驱动
Strongly Powered by AbleSci AI