糖基化反应对花生分离蛋白乳化性的影响

为通过糖基化提高花生分离蛋白的乳化性,探讨了接枝度、不同还原糖种类、反应温度以及还原糖比例对花生分离蛋白乳化性的影响。结果表明:采用葡萄糖与花生分离蛋白反应所得产物的接枝度较麦芽糖高,即葡萄糖的反应性好于麦芽糖;采用葡萄糖与麦芽糖糖基化后花生分离蛋白的乳化性均得到提高,且葡萄糖所得乳化活性较高,而麦芽糖所得乳化稳定性较高;反应温度高于花生分离蛋白的变性温度(60℃)时,其乳化性反而降低;花生分离蛋白与糖的质量比为1∶2时比1∶1和1∶3更有利于改善蛋白质的乳化性;糖基化改性后,花生分离蛋白的乳化性接近于食品中常用的酪蛋白酸钠。

Effects of Glycation Reaction on the Emulsifying Properties of Peanut Protein Isolate

In order to improve the emulsifying property of peanut protein isolate by glycation reaction,the effects of grafting degree,different reducing sugar,reaction temperature and the ratio of peanut protein isolate to reducing sugar were investigated.The results demonstrated that the grafting degree of the glycation product from peanut protein isolate with glucose was better than that with maltose,which suggested that glucose activity was better than maltose;the emulsifying properties of peanut protein isolate were improved by glycation reaction with both glucose and maltose.Furthermore,glucose reaction showed better emulsion activity index of glycation,while maltose reaction showed better emulsion stability index;the emulsifying property decreased if the reaction temperature was higher than the de Glycation denaturation temperature of peanut protein isolate(60℃);the ratio of peanut protein isolate to sugar with 1∶ 2 was better than 1∶ 1 and 1∶ 3 on emulsifying property;after glycation modification,the emulsifying property of peanut protein isolate was similar to that of sodium caseinate.The work has provided information on improving plant protein emulsifying property by glycation method.