乳清分离蛋白-可溶性淀粉接枝物的制备及其理化性质  

Preparation and Physicochemical Properties of Whey Protein Isolate-soluble Starch Conjugate

作　　者：罗志刚[1] 卢静静[1] 孙炜炜[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品与发酵工业》2011年第9期70-73,78,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(21004023);广东省产学研结合项目(2009B090300272);广东省科技攻关项目(2008B021100016;2009B020312006);华南理工大学中央高校基本科研业务费资助项目(2009ZM0124)

摘　　要：研究了干热法处理条件下乳清分离蛋白-可溶性淀粉接枝物的制备及其二级结构分析,为蛋白质-淀粉接枝物的研究提供参考。A294、褐变、游离氨基含量变化、电泳图谱等证实乳清分离蛋白与可溶性淀粉在干热处理下确实发生了以美拉德反应为基础的接枝反应,且反应天数的延长能够显著促进乳清分离蛋白-可溶性淀粉接枝物的生成。由于大分子淀粉的共价接入,乳清分离蛋白的二级结构遭到破坏;蛋白质表面疏水性指数降低。To provide a reference on the study of protein-starch conjugate, the formation and secondary structure of whey protein isolate-soluble starch（SS） conjugate prepared by dry-heating method were investigated. The indexes of significant changes in A294 , browning intensity, free amino groups content and SDS-PAGE showed that WPI-SS conjugate was successfully prepared based on Maillard reaction under dry-heating. The results also showed that more incubation time significantly promoted glycosylation in the WPI-SS mixture. Meanwhile, the secondary structure of whey protein isolate had a considerable loss due to the covalent attachment of high molecular weight starch ; the surface hydrophobicity of whey protein was reduced.

关 键 词：乳清分离蛋白 可溶性淀粉 接枝产物 二级结构 表面疏水性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]