微波处理对固相合成大豆分离蛋白-乳糖糖基化接枝物的影响  

Effect of Microwave Treatment on Solid-Phase Synthesis of Soy Protein Isolate-Lactose Graft

作　　者：涂宗财[1,2] 段邓乐 王辉[1] 陈智韡[1] 黄小琴[2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西师范大学生命科学学院,江西南昌330022

出　　处：《食品科学》2015年第13期32-36,共5页Food Science

基　　金：国家重点基础研究发展计划(973计划)项目(2012CB126314);江西省重大科技创新项目(20124ACB00600)

摘　　要：以大豆分离蛋白(soy protein isolate,SPI)和乳糖(lactose)为原料,利用微波无溶剂糖基化反应合成SPI-乳糖糖基化接枝物(SPI-L)和以金属氧化物Al2O3为载体的微波SPI-乳糖糖基化接枝物(SPI-L-Al2O3),并通过颜色变化、荧光光谱分析、氨基酸分析、溶解性以及褐变程度等方法对比,研究两种接枝产物的理化性质和结构变化。结果表明:SPI-L-Al2O3比SPI-L反应速率略慢,随着微波时间的延长,两者颜色均逐渐变深,颜色差异逐渐变大;溶解度均呈先增大后降低的趋势;赖氨酸和精氨酸相对含量均明显降低;SPI-L最大荧光波长先蓝移后红移,相对荧光强度先增大后减小,SPI-L-Al2O3最大荧光波长发生蓝移,相对荧光强度逐渐增强。Soybean protein isolate（SPI） and lactose were used as raw materials to synthesize SPI-lactose graft by solventfree glycosylation with microwave heating and SPI-lactose-Al2O3 graft using Al2O3 as the carrier.The chemical and structural properties of the two graft copolymers including color,fluorescence spectral characteristics,amino acid composition,solubility and degree of browning were compared.Results showed that the reaction rate of SPI-L-alumina was lower than that of SPI-L.With the extension of microwave heating time,the color of both samples were deeper,and color difference gradually increased,the solubility rose first and then dropped,and the contents of lysine and arginine were significantly reduced.The maximum fluorescence wavelength of SPI-L revealed a blue shift followed by a red shift with an initial increase and then a decrease in relative fluorescence intensity,whereas the maximum fluorescence wavelength of SPI-Lalumina displayed a blue shift with a gradual increase in relative fluorescence intensity.

关 键 词：大豆分离蛋白 乳糖 微波 接枝物 理化性质 

分 类 号：TQ93[化学工程]