大豆蛋白-多糖干热制备复合物及其反应机理研究 (Ⅰ)共价复合物的制备及生成机理探讨  

Preparation and Reaction Mechanism of Soy Protein-Polysaccharide Conjugate Obtained by Dry-heat Medium Temperature Treatment (Ⅰ)Preparation of Protein-dextran Conjugates and Forming Mechanism of Protein-polysaccharide Conjugate

作　　者：齐军茹[1] 杨晓泉[1] 廖劲松[2] 彭志英[1] 

机构地区：[1]华南理工大学食物蛋白工程研究中心,广东广州510640 [2]华南师范大学生命科学学院,广东广州510631

出　　处：《食品科学》2006年第1期65-68,共4页Food Science

基　　金：广东省自然科学基金博士科研启动基金资助项目(05300173)

摘　　要：通过干热反应制备大豆蛋白-多糖共价复合物,并结合聚丙烯酰胺凝胶电泳验证了大分子复合物的共价结合。对于蛋白与多糖生成共价复合物的Maillard反应路线进行了分析,阐明对于蛋白与多糖在相对温和的反应条件下得到的主要是Maillard反应步骤中的第二步,属于Amadori产物中的一类,并采用红外光谱分析了产物分子结构特征。A functional soybean acid-precipitated protein （SAPP）——polysaccharide conjugate was prepared by dry-heat medium temperature （60℃） treatment. The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE. The reaction path of protein-polysaccharide Maillard reaction was analyzed. It was reported that the protein-polysaccharide products were obtained in 2 steps, and could be acceptably put in the products as the Amadori groups. The molecular structure features of conjugate were analyzed through IR-spectrums.

关 键 词：大豆酸沉蛋白 葡聚糖 乳化活性 MAILLARD反应 反应路线 

分 类 号：Q51[生物学—生物化学] Q539