大豆蛋白-多糖干热制备复合物及其反应机理研究(Ⅱ)功能性质的改善  

Preparation of Soy Protein-Polysaccharide Conjugates Obtained by Dry-heated Storage and Reaction Mechanism Study (Ⅱ) The Improvement of Function Properties of Protein-Polysaccharide Conjugates

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2期61-64,共4页Food Science

基　　金：广东省"十五"攻关农产品加工重大专项(A20301);广东省自然科学基金博士科研启动基金(05300173)

摘　　要：对SAPP与葡聚糖(DEX)复合物的乳化活性以及乳化稳定性等功能性质进行系统研究。结果表明,干热反应产物在pH3.0以及pH10.0时保持好的乳化活性;并且在高温、高盐条件下乳化活性变化很小。对反应产物进行差示扫描(DSC)分析,进一步证实蛋白已经与多糖结合反应生成新的化合物,该产物热稳定性很高,比原有蛋白的变性温度提高了几乎两倍。Functional properties of Soybean acid precipitated protein（SAPP）-dextran conjugate were studied systematically. It showed that the excellent emulsifying properties of SAPP-dextran conjugate were maintained evenly at pH3.0 and were further improved at pH 10.0. In addition, the emulsifying properties of SAPP-dextran conjugate were changed slightly by preheating the conjugate at 100℃ or with high concentration salt. SAPP-dextran conjugate was analyzed by Differential Scanning Calorimetry （DSC） during dry-heating storage for 5 days. It further proved that new compound obtained by protein was conjugated with polysaccharide. The new product is having high temperature of denaturation, almost 2 times higher than the original SAPP.

关 键 词：大豆酸沉蛋白 功能性质 MAILLARD反应 葡聚糖 

分 类 号：Q513.2[生物学—生物化学]