Page 174 - 《精细化工》2022年第8期

第 39 卷第 8 期 精 细 化 工 Vol.39, No.8
2022 年 8 月 FINE CHEMICALS Aug. 2022

食品与饲料用化学品
酯化大豆蛋白-壳聚糖复合物乳化性及抑菌性

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王柏棋 ，陈 菲 ，马一帆 ，范志军 ，金 花 ，许 晶
（1. 东北农业大学 文理学院，黑龙江 哈尔滨 150030；2. 黑龙江省北大荒绿色健康食品有限责任公司，
黑龙江 佳木斯 154007）
摘要：按照酯化大豆蛋白与壳聚糖质量比为 1∶0.1，将酯化大豆蛋白与壳聚糖溶液混合并常温搅拌 3 h，制
得了酯化大豆蛋白-壳聚糖复合物，采用 FTIR 和荧光光谱对其进行了表征，探讨了酯化改性协同壳聚糖复
合改性对复合物乳化性和抑菌性的影响。结果表明，氢键参与了酯化大豆蛋白-壳聚糖复合物的形成过程；
在 pH 5.0 下，相较于酯化大豆蛋白，酯化大豆蛋白-壳聚糖复合物（MSPI-CS）、酯化大豆球蛋白-壳聚糖复
合物（M11S-CS）、酯化 β-伴大豆球蛋白-壳聚糖复合物（M7S-CS）的乳化活性分别提升至 10.8、9.0、12.0
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m /g，乳化稳定性分别提升至 88.9、71.4、95.4 min；MSPI-CS、M11S-CS、M7S-CS 对大肠杆菌、金黄色
葡萄球菌和沙门氏菌的抑菌圈直径均增加；以 MSPI-CS、M11S-CS、M7S-CS 为乳化剂制备乳液，乳液的
平均粒径降低至（255.2±5.3）、（315.6±2.4）、（253.6±1.7） nm，Zeta 电位绝对值提升至（22.07±0.40）、
（20.68±0.09）、（22.33±0.88） mV，同时乳液储存稳定性提高。
关键词：酯化大豆蛋白；壳聚糖；复合物；乳化性；抑菌性；乳液稳定性；食品化学品
中图分类号：TS214.2 文献标识码：A 文章编号：1003-5214 (2022) 08-1674-08

Emulsifying property and antibacterial activity of esterified

soybean protein-chitosan complex

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WANG Baiqi , CHEN Fei , MA Yifan , FAN Zhijun , JIN Hua , XU Jing
（1. College of Art and Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China; 2. Heilongjiang
Beidahuang Green Healthy Food Co., Ltd., Jiamusi 154007, Heilongjiang, China）
Abstract: Esterified soybean protein-chitosan complex was prepared from esterified soybean protein
solution and chitosan solution with a mass ratio of esterified soybean protein to chitosan of 1∶0.1 by
stirring the mixture at room temperature for 3 h, and characterized by FTIR and fluorescence spectrum.
Furthermore, the influence of esterification along with chitosan addition on the emulsifying property and
antibacterial activity of the complex was discussed. The results showed that hydrogen bonds were involved
in the formation of esterified soybean protein-chitosan complex. At pH 5.0, compared with those of
esterified soybean protein, the emulsifying capacity of esterified soybean protein chitosan complex
(MSPI-CS), esterified glycinin-chitosan complex (M11S-CS) and esterified β-conglycinin-chitosan complex
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(M7S-CS) were increased to 10.8, 9.0 and 12.0 m /g, and the corresponding emulsion stability were
increased to 88.9, 71.4, and 95.4 min, respectively. The inhibition zone diameter of MSPI-CS, M11S-CS
and M7S-CS against Escherichia coli, Staphylococcus aureus and Salmonella increased. The average
particle size of emulsions with MSPI-CS, M11S-CS and M7S-CS as emulsifiers were decreased to
(255.2±5.3), (315.6±2.4) and (253.6±1.7) nm, and the absolute values of Zeta potentials increased to
(22.07±0.40), (20.68±0.09) and (22.33±0.88) mV. At the same time, the storage stability of the emulsions
was improved.
Key words: esterified soybean protein; chitosan; complex; emulsification; bacteriostasis; emulsion stability;
food chemicals

收稿日期：2022-01-15; 定用日期：2022-04-27; DOI: 10.13550/j.jxhg.20220055
基金项目：国家自然科学基金青年基金项目（31901605）；黑龙江省重点研发计划项目（GA21B001）
作者简介：王柏棋（1997—），女，硕士生，E-mail：18845043529@163.com。联系人：许 晶（1979—），女，教授，E-mail：xujing@
neau.edu.cn。