大豆分离蛋白与麦芽糊精的Maillard反应性及产物乳化性质研究

以SDS-聚丙烯酰胺凝胶电泳和毛细管电泳研究了大豆分离蛋白-麦芽糊精的Maillard反应形成的共聚物。电泳分析表明:7S亚基与麦芽糊精的反应性较高,而且在文中所研究的蛋白质与多糖质量比的范围内,7S亚基都能与麦芽糊精发生定量的共聚合反应,形成分子特性高度一致的共聚物;而11S亚基与麦芽糊精间的反应性较低,共聚物的分子特性受蛋白质与多糖质量比的影响。共聚物在pH7.0和pH4.5时的乳化性能优于酪朊酸钠,尤其是在pH4.5时具有优良的乳化稳定性。但在较高NaCl浓度时的乳化活性与大豆分离蛋白相比没有明显的改善,其乳化稳定性则明显优于酪朊酸钠。

Investigation of the Maillard Reaction Activities of Soy Protein Components with Maltodextrin and the Emulsifying Properties of the Final Conjugates

conjugates made from soy protein isolates and maltodextrin through Maillard reaction were studied by SDS-PAGE and CE.The results showed that the reaction activity between glycinin ( 7S subunit) and maltodextrin was high,and the reaction proceeds quantitatively regardless of the variation of protein and polysaccharide mass ratio (R). The molecular properties of the formed conjugates are also highly uniform. The reaction activity between β-conglycinin (11S subunit) and maltodextrin is relatively lower Compared to that of glycinin, and the molecular properties of these conjugates are affected by the variation of the R values. Conjugates of soy protein isolates and maltodextrin have excellent emulsifying properties than that of sodium caseinate at pH7.0 and pH4.5, particularly with perfect emulsifying stability at pH4.5. But the emulsifying activity of conjugates at higher NaCl concentrations is not increased compared with soy protein isolates, although the emulsifying stability is more superior to that of sodium caseinate.