β-伴大豆球蛋白糖基化改性对其乳化性影响的研究  

The effect of β-conglycinin glycosylation with xanthan gum on emulsifying properties

作　　者：张波[1] 迟玉杰[1,2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]大豆生物学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第23期85-89,共5页Science and Technology of Food Industry

基　　金：国家"十二五"科技支撑项目(2012BAD34B04);黑龙江省自然科学基金重点项目(ZD200902)

摘　　要：以低温脱脂豆粕为原材料分离纯化得到β-伴大豆球蛋白(7S)。以黄原胶为糖基供体对7S进行湿法糖基化改性,用Box-Behnken模型对反应条件进行优化,并测定分析改性产物在不同环境下的乳化性。结果表明最佳反应条件为:反应温度90℃,反应时间2h,糖添加量7%,乳化活性(EAI)为1.132,乳化稳定性(ESI)为27.16min,分别是未改性7S球蛋白的2.15倍和2.26倍。研究结果证明,糖基化改性是改善7S乳化性的有效途径。Employing defatted soybean meal as an original material, β-conglycinin （7S）was obtained through separation and purification,β-conglycinin was conjugated with xanthan gum（XG）under wet-heating conditions to obtain glycosylation reaction products.Box-Behnken model was used to optimize reaction conditions and analyze the emulsifying properties of optimized glycated products under various conditions. Response surface analysis revealed that the optimized conditions of glycated reaction were as follows： reaction temperature 90℃, time of reaction 2h, ratio of XG 7% ,the emulsifying activity index（EAI） and emulsion stability index（ESl） reached 1.132 and 27.16min under the optimal conditions, which were 2.15 and 2.26 times against the nonglycosylated β-conglycinin,respectively.Thus,the glycosylation of soy protein can be expected to be a practical method used to regulate the emulsifying properties of protein.

关 键 词：Β-伴大豆球蛋白 糖基化 黄原胶 乳化性 Box-Behnken模型 

分 类 号：TS201.1[轻工技术与工程—食品科学]