| 干法糖基化改性提高大豆分离蛋白的乳化性 |
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| 引用本文： | 赵海贤,于国萍. 干法糖基化改性提高大豆分离蛋白的乳化性[J]. 食品研究与开发, 2012, 33(9): 7-11 |
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| 作者姓名： | 赵海贤 于国萍 |
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| 作者单位： | 东北农业大学食品学院,黑龙江哈尔滨,150030 |
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| 基金项目： | 国家高技术研究发展计划(863计划)(2006AA10Z322);哈尔滨市科技创新人才研究专项基金(2006RFQXN014) |
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| 摘 要： | 在干热条件下,大豆分离蛋白与葡聚糖两种大分子通过Maillard反应进行共价键合,以共价物的乳化活性为指标,确定影响糖基化蛋白乳化活性的因素依次为:反应温度＞反应时间＞pH＞底物配比,最佳工艺条件为:反应温度70℃,反应时间24 h,糖-蛋白(2:1),pH 8.0.以共价物的乳化稳定性为指标,确定了影响糖基化蛋白乳化稳定性的因素依次为:底物配比＞反应时间＞反应温度＞pH.最佳工艺条件为:糖-蛋白(3:1),反应时间24 h,反应温度70℃,pH8.0.通过聚丙烯酰胺凝胶电泳验证了大豆分离蛋白与葡聚糖发生了接枝反应.
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| 关 键 词： | 大豆分离蛋白 葡聚糖 糖基化反应 乳化活性 乳化稳定性 |
Improvement of Emulsifying Properties of Soybean Protein Isolate by Glycation Modifications Under Dryheating Condition |
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| ZHAO Hai-xian , YU Guo-ping. Improvement of Emulsifying Properties of Soybean Protein Isolate by Glycation Modifications Under Dryheating Condition[J]. Food Research and Developent, 2012, 33(9): 7-11 |
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| Authors: | ZHAO Hai-xian YU Guo-ping |
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| Affiliation: | (College of Food Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China) |
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| Abstract: | Soybean protein isolate(SPI) was conjugated with Dextran by Maillard reaction under dry-heating condition.The sequence of importance in the effects on soybean protein isolate(SPI) emulsifying activity was as follows: reaction temperature>reaction time>pH>the ratio of Dextran-SPI.The optimal reaction conditions were that: Dextran and SPI in weight ratios was 2∶1,70 ℃,pH 8.0 for 24 h.As for emulsifying stability,the sequence for the emulsifying stability was: the ratio of Dextran-SPI > reaction time>reaction temperature> pH.The optimal reaction conditions were that: Dextran and SPI in weight ratios was 3∶1,at 70 ℃,pH 8.0 for 24 h.In addition,covalent attachment of polysaccharides to protein was confirmed by Sodium dodecyl sulphate-polyacrylamide gel electrophoresis(SDS-PAGE). |
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| Keywords: | soybean protein isolate Dextran glycation reaction emulsifying activity emulsifying stability |
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