Page 160 - 《精细化工》2022年第1期

第 39 卷第 1 期 精 细 化 工 Vol.39, No.1
2022 年 1 月 FINE CHEMICALS Jan. 2022

食品与饲料用化学品

L-精氨酸/L-赖氨酸改性大豆分离蛋白乳化性

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马天怡 ，郭凤仙 ，何振东 ，黄梅桂 ，王耀松
（1. 南京林业大学 轻工与食品学院，江苏 南京 210037；2. 泉州师范学院 海洋与食品学院，福建
泉州 362000）
摘要：在质量浓度为 20 g/L 大豆分离蛋白（SPI）中分别加入终质量浓度分别为 1、3 g/L 的 L-精氨酸（L-Arg）
和 L-赖氨酸（L-Lys），以不加氨基酸、仅调节与上述溶液对应相同 pH 的样品为处理对照，制备水包油型
（O/W）乳状液。通过物化手段及光谱技术表征 SPI 结构、溶液的物化性质和乳化性能以及乳状液的微观
结构。结果表明，L-Arg、L-Lys 可提升 SPI 溶液的 pH，显著提高蛋白溶解度（从 77.1%到最大 91.3%）、
降低浊度，促进蛋白分子疏水性基团折叠而降低蛋白疏水性，有效降低 SPI 在溶液中的粒径大小并提高蛋
白带电量，降低蛋白所成乳状液的乳滴大小且提高其均匀性；改性后的 SPI 比对照组的乳化活性和乳化稳
定性分别提高了 31.4%和 78.9%；相比之下，L-Arg 比 L-Lys 更能有效地改性 SPI 结构而获得更高的乳化活
性，且乳化活性随着两种氨基酸浓度的增加而增强。
关键词：大豆分离蛋白；L-精氨酸/L-赖氨酸；溶解性；乳化性；食品化学品
中图分类号：TS201.2 文献标识码：A 文章编号：1003-5214 (2022) 01-0150-08

L-Arginine/L-lysine ameliorating the emulsifying properties of
soy protein isolate

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MA Tianyi , GUO Fengxian , HE Zhendong , HUANG Meigui , WANG Yaosong
（1. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, Jiangsu, China;
2. College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou 362000, Fujian, China）
Abstract: L-Arginine (L-Arg) and L-lysine (L-Lys) with final mass concentrations of 1 g/L and 3 g/L were
added to mass concentration of 20 g/L soy protein isolate (SPI) solution, respectively. The samples without
adding L-Arg or L-Lys and the same pH corresponding to the added L-Arg or L-Lys were served as the
control. These samples were then subjected to prepare oil-in-water (O/W) emulsions. The physical and
chemical measurements and spectroscopic techniques were used to characterized the structure,
physicochemical properties and emulsifying properties of SPI. Subsequently, the microstructure of the
resulting emulsions was accordingly characterized. The results showed that the addition of L-Arg and L-Lys
could increase the pH of SPI solution, significantly improve the solubility (from 77.1% to max 91.3%),
decrease the turbidity, promote the hydrophobic group of protein molecular folding and reduce protein
hydrophobicity. L-Arg/L-Lys also effectively reduced the SPI particle size in the solution and enhanced the
charge, significantly reduced the size of emulsion droplets and promoted their uniformity. Consequently,
compared with those of control group, the emulsification and emulsification stability of SPI after
modification increased by 31.4% and 78.9%, respectively. L-Arg was capable of modifying SPI structure
more effective than L-Lys to obtain higher emulsifying properties, and the emulsification increased with the
increase of the concentration of these two amino acids.
Key words: soybean protein isolate; L-arginine/L-lysine; solubility; emulsifying properties; food chemicals

收稿日期：2021-07-04; 定用日期：2021-10-09; DOI: 10.13550/j.jxhg.20210683
基金项目：国家自然科学基金青年基金（31401530，32001746）；福建省科技厅自然科学青年基金（2018J05064）
作者简介：马天怡（1995—），男，硕士生。联系人：王耀松（1981—），男，副教授，E-mail：yaosongwang@njfu.edu.cn。