黑木耳多糖——大豆蛋白复合物的制备及其功能物性研究  

Study on preparation and functional properties of compounds mixed with auricularia auricula polysaccharide( AAP)-soybean protein conjugates

作　　者：包怡红[1,2] 邓启[1] 伊文慧 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]林下经济资源研发与利用协同创新中心,黑龙江哈尔滨150040

出　　处：《食品与机械》2014年第6期47-53,共7页Food and Machinery

基　　金：国家科技支撑计划项目(编号:2012BAD34B04)

摘　　要：为研究黑木耳多糖—大豆蛋白复合物的最佳制备工艺及其功能特性。利用Maillard反应原理制备黑木耳多糖—大豆蛋白复合物,采用Box-Behnken模型对黑木耳多糖—大豆蛋白复合物制备条件进行优化,并比较分析黑木耳多糖—大豆蛋白复合物与普通大豆蛋白的功能特性。结果表明:复合物最佳制备条件为p H 9.21、温度92.88℃、糖与蛋白质量比4.18∶1、料液比40∶1(m∶V),该条件下氨基酸结合率为21.94%。黑木耳多糖—大豆分离蛋白复合物较普通大豆蛋白的乳化活性、乳化稳定性明显提高,分别提高了18.46%,10.33%;溶解度特性、热稳定性也有所提高。说明黑木耳多糖—大豆蛋白复合物具有更好的功能特性。To study the optimization of preparation procedure and functional characteristics of auricularia auricular polysaccharides （AAP）-soybean protein conjugates. The conjugates of AAP-soybean protein were formed by means of Maillard reaction. Box-Behnken model was used to optimize the glycation process of soybean protein, and detected functional characteristics of the compounds mixed with AAP-soybean protein and ordinary soybean protein. The optimized preparation procedure was as followed： pH 9, 21, temperature 92.88 ℃, mass ratio （sugar/protein） 4.18 ： 1 and ratio of solid to liquid 40 ： 1 （m ： V）, and the binding ratio of amino acids was 21. 940/00. what＇s more, the mulsifying activity and emulsifying stabil ity of AAP-soybean protein conjugates were enhanced obviously in comparison with ordinary soybean protein, and increased 18. 46% and 10. 33% respectively, with improvement on the solubility prop- erties and thermal stability. The study acquired optimized prepara tion procedure and showes that AAP-soybean protein conjugates has better functional characteristics.

关 键 词：黑木耳多糖 大豆蛋白 MAILLARD反应 功能物性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]