蛋白-多糖复合物的制备及乳化性能的研究

本文对大豆分离蛋白和多糖共价键合制备反应及其产物的乳化性能进行了初步研究.在60℃,79%相对湿度的条件下两种大分子通过Maillard反应进行共价键合,其产物具有比大豆分离蛋白更高的对油/水乳状液的乳化能力。结果表明,复合物在pH3.0 以及pH10时保持好的乳化活性,并且在高温、高盐条件下乳化活性进一步提高。并通过聚丙烯酰胺凝胶电泳验证了大分子复合物的存在。

Study on the Preparation and Emulsifying Properties of Protein-polysaccharide Conjugate

Isolated soy protein was conjugated with polysaccharide by Maillard reaction under 60℃ and 79% RH and the factorssuch as pH and reaction time which would affect the reaction kinetics were discussed.It seemed that the products possessedexcellent improved emulsifying ability as the biopolymers conjugated in a desirable degree.The excellent emulsifying propertiesof isolated soy protein-polysaccharide conjugate were maintained even at pH 3.0 and were further improved at pH 10.In addition,the emulsifying properties of isolated soy protein-polysaccharide conjugate were greatly enhanced by preheating the conjugateat 100℃.The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE.