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Method for analyzing interaction between saponin and protein

A protein and saponin technology, applied in the field of saponin-protein interaction analysis, can solve the problems of lack of systematic research and rapid analysis of the influence of inherent morphological changes in food, restricting the research and development of saponin-type functional foods, and lack of analysis and evaluation methods for interaction.

Inactive Publication Date: 2017-04-26
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, when saponins are added to liquid foods such as beverages, beer, and dairy products, there is a lack of systematic research and rapid analysis on the effects of saponins on the inherent shape changes of foods, especially the lack of interaction between saponins and common proteins in various protein-rich foods in aqueous solutions. Effective analysis and evaluation methods have seriously restricted the development of high-quality, high-stability saponin functional foods

Method used

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  • Method for analyzing interaction between saponin and protein
  • Method for analyzing interaction between saponin and protein
  • Method for analyzing interaction between saponin and protein

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Sample preparation to be tested:

[0042] After the soybean protein isolate is added to the phosphate buffer solution, whip quickly to disperse the soybean protein isolate evenly, then stir at a constant speed for 3 minutes to form a soybean protein isolate solution, so that the volume ratio of the soybean protein isolate to the soybean protein isolate solution is 1g:100ml, That is, the mass concentration of soybean protein isolate is 1%. During the uniform stirring process, soybean saponin Ab of different quality is added and then stirred for 5 minutes, so that the mass concentration of soybean saponin Ab is respectively 0.05%, 0.1%, 0.2%, 0.4%, 0.8%, the sample to be tested was obtained, and the sample without soybean saponin Ab was used as a control. A rheometer was used to investigate the influence of soybean saponin Ab on the rheological properties of soybean protein isolate solution, and the changes of the processing environment influencing factors pH, salt ion co...

Embodiment 2

[0055] 1. Preparation of samples to be tested:

[0056] After adding the egg white protein into the phosphate buffer solution, whip quickly to disperse the egg white protein evenly, and then stir at a constant speed for 4 minutes to form an egg white protein solution, so that the volume ratio of the soybean protein isolate to the soybean protein isolate solution is 0.5g:100ml, that is, soybean The mass concentration of the protein isolate is 0.5%. During the process of stirring at a constant speed, add soybean saponin Bb of different quality and continue to stir for 6 minutes, so that the mass concentration of soybean saponin Bb is 0.1%, 0.2%, 0.3%, 0.4% and 0.5%. , that is, the sample to be tested was obtained, and the sample without soybean saponin Bb was used as a control. A rheometer was used to investigate the effect of soybean saponin Bb on the rheological properties of egg white protein solution, and the changes of the processing environment influencing factors pH, salt...

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Abstract

The invention provides a method for analyzing interaction between saponin and protein. The method comprises the following steps: 1) protein, saponin and a phosphate buffer are mixed, and a to-be-tested sample is obtained; 2) the viscosity or / and shear stress of the to-be-tested sample obtained in the step 1) is / are detected with a rheological method; 3) the interaction between the saponin and the protein is obtained according to the relation between the viscosity or / and shear stress, obtained in the step 2), of the to-be-tested sample and the viscosity or / and shear stress, obtained in advance, of a protein phosphate buffer and a saponin phosphate buffer. The mode of interaction between the saponin and the protein adopts hydrogen bond and hydrophobic interaction.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for analyzing the interaction between saponins and proteins. Background technique [0002] Saponins are a class of glycosides that widely exist in higher terrestrial plants and marine organisms, with triterpenes or steroids as aglycones. They have a variety of biological activities that are beneficial to human health. They are a research hotspot in natural product chemistry. Pharmaceutical, functional food research and development and other fields have broad application prospects. [0003] Saponins are named for their ability to produce stable and long-lasting foam after shaking in an aqueous solution. The aglycone part is weakly polar or non-polar, and has strong lipophilicity; while the end that binds to sugar has strong hydrophilicity , so the chemical properties of saponin determine that it can play a certain role in emulsification, foaming and foam stabilization in a...

Claims

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Application Information

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IPC IPC(8): G01N33/02
CPCG01N33/02
Inventor 朱力杰刘秀英王勃马涛杨立娜刘贺何余堂
Owner BOHAI UNIV
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