生物解离对豆奶粉致敏性及其结构的影响

本文研究了不同生物解离时间下豆奶粉的致敏性、蛋白质分子量、水解度及氨基酸组成,并利用原子力显微镜与拉曼光谱分析豆奶粉蛋白的结构变化。研究结果表明,生物解离可有效降低豆奶粉的致敏性,过敏原含量最低为1.80 mg/g。随着生物解离时间的增加,水解度随之增加,蛋白质分子量不断减少,在生物解离时间为30 min时,水解度最大为13.2%。原子力显微镜观察可知在生物解离20 min时,蛋白质以单个分子状态存在,未出现分子的聚集。拉曼光谱分析显示蛋白质中的化学键及基团受到了一定程度的破坏。

Effect of Enzyme-assisted Aqueous Extraction on Allergenicity and Structure of Soy Milk Powder

In this study,the allergenicity,protein molecular weight,degree of hydrolysis and amino acid composition of soy milk powder under different enzyme-assisted aqueous extraction time conditions were studied. The atomic force microscope and Raman spectroscopy were used to analyze the structural changes of soybean milk powder protein. The results showed that enzyme-assisted aqueous extraction could effectively reduce the allergenicity of soy milk powder,and the lowest allergen content was 1.80 mg/g.As the biological dissociation time increasing,the degree of hydrolysis increased and the molecular weight of protein decreased. When the enzyme-assisted aqueous extraction time was 30 min,the maximum degree of hydrolysis was 13.2%. Atomic force microscope observation showed that the protein existed in a single molecular state and no molecular aggregation occurred at 20 min of enzyme-assisted aqueous extraction. Raman spectroscopy analysis showed that the chemical bonds and groups in the protein were damaged to some extent.