大豆蛋白-瓜尔豆胶水解物Maillard反应共聚物的乳化特性研究  

Study of Emulsifying Properties of Soy Protein Isolates-Guar Gum Hydrolytes Conjugates Made through Maillard Reaction

作　　者：胡坤[1] 方少瑛[1] 王秀霞[1] 李丽玉[1] 王璇[1] 

机构地区：[1]广东药学院

出　　处：《食品与发酵工业》2006年第10期25-28,31,共5页Food and Fermentation Industries

基　　金：广东省医学科学技术研究基金资助项目(No.A2004311);广东药学院博士科研启动基金

摘　　要：研究了不同水解时间的瓜尔豆胶对蛋白质-多糖Maillard反应共聚物的乳化特性的影响及不同水相条件下共聚物与酪朊酸钠乳化特性的差异。研究表明,瓜尔豆胶的酸水解时间对大豆分离蛋白-多糖共聚物的乳化活性和乳化稳定性都有明显的影响。水解40min的瓜尔豆胶与大豆分离蛋白反应10 d的共聚物具有优良的乳化性能;在0.3mol/L NaCl和pH 4.0的酸性条件下,共聚物的乳化活性和乳化稳定性都明显高于商品乳化剂酪朊酸钠;在90℃热处理60 min后其乳化活性和乳化稳定性仍接近未经热处理时的酪朊酸钠的乳化活性和稳定性。该共聚物作为安全高效的天然高分子食品乳化剂具有广阔的应用前景。Effects of guar gum hydrolyzing time on emulsifying properties of protein - polysaccharide conjugates by Maillard reaction and differences of emulsifying properties between the conjugates and sodium caseinate at different aqueous conditions were studied. Results show that hydrolyzing time significantly affects emulsifying properties of the conjugates. Conjugates made from soy protein isolates and guar gum hydrolyzing for 40min reacted for 10 days have excellent emulsifying properties, their emulsifying activity and stability are significantly superior to those of sodium caseinate at 0.3mol/L NaCl concentration and pH4.0, and close to those of untreated sodium caseinate even the conjugates being heated at 90℃ for 60rain. The conjugates, which used as high performance and safe natural food emulsifier, have great application potentiality.

关 键 词：MAILLARD反应 大豆分离蛋白 瓜尔豆胶 乳化特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]