东北农业大学食品学院谢凤英副教授团队在International Journal of Biological Macromolecules发表题目为“Formation of thermal-induced microgels from soy protein hydrolysates: Effects of selective proteolysis on glycinin/β-conglycinin”研究论文（大豆蛋白水解物热诱导微凝胶的形成：选择性蛋白水解对大豆球蛋白/β-伴大豆球蛋白的影响）。摘要： 本研究探讨了选择性水解对热诱导大豆蛋白微凝胶形成的影响。通过对大豆分离蛋白进行不同的水解时间（10~90 min）得到大豆球蛋白水解物（GH）和β-伴大豆球蛋白水解物（CH），经SDS-PAGE分析证实。在水解初期，GH和CH的游离巯基、表面疏水性、储能模量（G′）和损耗模量（G″）增加，从而增强了它们的凝胶化潜力。但随着水解时间的增加，水解物的凝胶性能逐渐减弱，微凝胶的结构表征表明，GH制备的微凝胶粒径较小，颗粒结构较粗且相对分散，而CH制备的微凝胶电位值较低，表面较光滑，团块呈条带状。对微凝胶结构和分子间力的分析表明,GH形成的微凝胶逐渐趋于无序化,而CH形成的微凝胶的二级结构中无规卷曲含量较低,频率相关的储能模量测量表明,微凝胶通过二硫键、疏水相互作用和氢键等作用聚集形成致密的凝胶网络。总体而言，本研究对微凝胶进行了全面的表征，并表明可以通过选择性蛋白水解对其进行定制，从而控制大豆蛋白的β-伴大豆球蛋白/大豆球蛋白的比率。研究结果：3.1. SDS-PAGE分析Fig. 1. SDS-PAGE of SPI and its hydrolysates GH (A) and CH (B) at different hydrolysis times.3.2. 溶解度Fig. 2. Solubility of SPI and its hydrolysates by selective proteolysis at different hydrolysis times3.3 SH 和 S 单键含量Fig. 3. Free sulfhydryl (A) and disulfide bond (B) content of SPI and its hydrolysates at different hydrolysis times.3.4 表面疏水性Fig. 4. H0 of SPI and its hydrolysates at different hydrolysis times.3.5 凝胶特性Fig. 5. The storage modulus (G′), loss modulus (G″) and loss tangents (tan δ) of SPI and its hydrolysates GH (A–C) and CH (D–F) at different hydrolysis times.3.6 微凝胶的粒径和zeta电位Fig. 6. Particle size distribution (A and B), z-average (C) and zeta potential (D) of SPHM formed by SPI and its hydrolysates GH and CH at different hydrolysis times.3.7 微凝胶的形态Fig. 7. CLSM (red: protein) and SEM images of SPHM formed by SPI (A/a) and its hydrolysates GH (B-E/b-e: 10–90 min) and CH (F-I/f-i: 10–90 min) at different hydrolysis times.3.8 微凝胶的 FTIR 分析Fig. 8. FTIR spectroscopy and secondary structure contents of SPHM formed by SPI and its hydrolysates GH (A, C) and CH (B, D) at different hydrolysis times.3.9 微凝胶颗粒内的相互作用力Fig. 9. Interactive forces of SPHM formed by SPI and its hydrolysates GH (A) and CH (B) at different hydrolysis times.3.10 微凝胶的流变性质Fig. 10. Frequency sweep of SPHM formed by SPI and its hydrolysates GH (A) and CH (B) at different hydrolysis times.3.11. 机制解释Fig. 11. Diagrammatic depiction of soy protein hydrolysate microgels formation.原文链接：https://doi.org/10.1016/j.ijbiomac.2024.135514
