大豆分离蛋白与甜菜果胶静电复合过程的研究

Study on electrostatic complexation between soy protein isolate and sugar beet pectin

摘要: 利用葡萄糖酸内酯(GDL)诱导大豆分离蛋白(SPI)与甜菜果胶(SBP)形成静电复合物。在不同SPI/SBP混合比例下,通过动态光散射和紫外可见分光光度计对pH酸化过程中的散射光强和浊度进行测定,跟踪复合物的生成及结构演变。实验结果表明,SPI与SBP可生成具有不同结构和不同稳定性的分子复合物,包括分子内可溶复合物、分子间可溶复合物以及分子间不可溶复合物。不同类型复合物的形成取决于溶液体系的pH和不同SPI/SBP混合比例。该研究系统地建立了SPI与SBP静电复合物的相图。

Abstract: Electrostatic complexation between soy protein isolate (SPI) and sugar beet pectin (SBP) were induced by in situ acidification using glucono-δ-lactone (GDL) .The formation of electrostatic complexes and their structural evolution were monitored at different SPI /SBP ratios by measuring light scattering intensity and turbidity of the mixtures during acidification using dynamic light scattering and UV/Vis spectrophotometer respectively.The results showed that SPI and SBP could form molecular complexes of different structures and stabilities, depending on pH and SPI/SBP ratio.Those complexes included intramolecular soluble complex, intermolecular soluble complex, and intermolecular insoluble complex.The investigation enabled the establishment of a detailed phase diagram for the electrostatic complexation of SPI and SBP.