Abstract：
With the increasing demand for food foaming, how to enhance the foaming properties of protein has gradually become the research focus. This work studied the effect of synephrine (SY) on foaming properties, structure properties, and physicochemical properties of soybean protein isolate (SPI). When the mass ratio of SY to SPI was 1:2, compared with SPI alone, the foam capacity and foam stability of the SY-SPI complex were significantly enhanced. Optical microscopy and confocal laser scanning microscope showed that the improvement in foaming performance was mainly due to the reduction of bubble size and uniform protein distribution. Circular dichroism spectrum and fluorescence spectra indicated that the hydrogen bond of SPI was destroyed and blue shifted with the addition of SY. What\'s more, the absolute value of Zeta potential, solubility, and hydrophobicity all increased, while the particle size decreased. As a result of molecular docking, surface hydrogen bonds, Van der Waals forces and hydrophobic interactions are the main driving forces. The addition of SY and SPI improved the specific volume and texture of angel cake. This study shows that SY has the potential to be developed into a new type of blowing agent.
摘要：
随着食品发泡需求的增加,如何提高蛋白质的起泡性逐渐成为研究热点。这项工作研究了辛弗林（SY）对发泡性能的影响，结构属性，大豆分离蛋白(SPI)的理化性质。当SY与SPI的质量比为1:2时，与单独的SPI相比，SY-SPI复合物的泡沫容量和泡沫稳定性显著增强。光学显微镜和共聚焦激光扫描显微镜表明，发泡性能的提高主要是由于气泡尺寸的减小和蛋白质的均匀分布。圆二色光谱和荧光光谱表明，随着SY的加入，SPI的氢键被破坏并蓝移。更重要的是，Zeta电位的绝对值,溶解度，疏水性都增加了，而粒径减小。作为分子对接的结果,表面氢键，范德华力和疏水相互作用是主要驱动力。SY和SPI的添加进步了天使蛋糕的比容和质地。这项研究表明，SY具有开发成为新型发泡剂的潜力。
