高温短时干热法制备SPI-麦芽糊精糖基化产物及其乳化性的研究  

Soy Protein Isolate-Maltodextrin Conjugates Synthesized by High-Temperature,Short-Time Dry-Heating Maillard Reaction:Preparation and Emulsifying Properties

作　　者：蓝亭[1] 杨晓泉[2] 张晋博[2] 

机构地区：[1]贵州民族大学预科教育学院,贵阳550025 [2]华南理工大学食品与轻工学院,广州510640

出　　处：《中国粮油学报》2014年第5期23-28,共6页Journal of the Chinese Cereals and Oils Association

基　　金："十二五"国家科技支撑计划(2012BAD33B10)

摘　　要：采用高温(90,115和140℃)短时(2 h)干热法制备了大豆分离蛋白(SPI)-麦芽糊精(MD)糖基化产物。利用接枝度和SDS-PAGE研究了SPI与MD发生糖基化反应的程度。同时考察了SPI-MD糖基化产物稳定水包油乳液的性质,并探讨了盐离子和热处理对SPI-MD糖基化产物稳定乳液的储藏稳定性的影响。试验发现,提高反应温度能增大糖基化反应的接枝度,且pH 3.0时,与添加盐离子或经过热处理的SPI,SPI-MD糖基化产物(90℃)和SPI-MD糖基化产物(115℃)稳定乳液相比,添加盐离子或经过热处理的SPI-MD糖基化产物(140℃)的稳定的乳液具有较高的乳化稳定性和储藏稳定性。Soy protein isolate （SPI） -maltodextrin （MD） conjugates samples have been synthesized by Mail- lard reaction on the condition of high - temperature （90, 115 and 140 ℃ ） and short - time （2 h） dry - heating. The extent of Maillard reaction of SPI - MD conjugates samples was investigated by the degree of glycosylation and SDS - PAGE. The emulsifying properties of SPI and SPI - MD conjugates samples also have been evaluated in oil - in - wa- ter emulsions. The results showed that conjugates were formed; the reaction degree increased with the increasing heating temperature. The emulsions stabilized with SPI - MD conjugates （ 140℃ ） exhibited higher emulsifying sta- bility and excellent storage stability against ionic strength and thermal treatment compared （90℃ ）, SPI- MD conjugates （115 ℃ ） and SPI stabilized emulsions even at conditions with SPI- MD conjugates of pH 3.0.

关 键 词：大豆分离蛋白 麦芽糊精 乳化性 MAILLARD反应 

分 类 号：TS201.2[轻工技术与工程—食品科学]