糖基化大豆分离蛋白制备工艺优化及对其性质的影响  

Optimization of Glycosylation of Soy Protein Isolate Preparation Process and Its Effect on the Properties

作　　者：赖颖[1] 李青芝[1] 钟可[1] 

机构地区：[1]周口师范学院生命科学与农学学院,河南周口466001

出　　处：《大豆科学》2017年第3期452-458,共7页Soybean Science

基　　金：2014年度河南省教育厅科学技术研究重点项目(14B416008)

摘　　要：以大豆分离蛋白为试验材料,优化糖基化大豆分离蛋白制备工艺并研究经过葡萄糖处理对大豆分离蛋白溶解度、凝胶强度、乳化性以及热稳定方面的影响。结果表明:糖基化大豆分离蛋白最佳制备工艺为反应温度69.49℃、反应时间46.64 min、糖的添加量10.64%,凝胶强度最高为76.03;在相同p H下,经葡萄糖处理后的大豆分离蛋白溶解度较大,沉淀较少,而未糖基化的大豆分离蛋白沉淀量增加。糖基化处理的大豆分离蛋白乳化稳定性(emulsifying stability,ES)和热稳定性均有所增强。糖基化改性过程可显著提高大豆分离蛋白的溶解性和乳化性能,这为拓宽其在食品工业中的应用提供了理论基础。Using the soy isolated protein as experimental materials, this paper mainly studied the glycosylation modification conditions optimized by central composite design and the effects on solubility, gelation, emulsification and heat stability of iso- lated soybean proteins after glucose treatment. The results showed the optimum reaction conditions were： Reaction temperature 69.49℃, reaction time 46. 64 min, the glycosylation was 10. 64% , the gel strength could achieve 76. 03. Under the same pH, its solubility significantly increased through the glycosylation of the protein than soy protein isolate. In the aspect of emul- sifying property, the emulsifying property was also obviously enhanced after glycosylation. This paper provided a theoretical basis for the application of glycosylation modification in the food processing industry.

关 键 词：大豆分离蛋白 糖基化 功能特征 

分 类 号：TQ936.2[化学工程]