限制性酶切对糖基化大豆蛋白冻融稳定特性的影响  

Influence of Controlled Enzymatic Hydrolysis on Freeze-thaw Stability of Soy Protein Isolate-dextran Conjugates

作　　者：孙洪蕊 张英华[1] 姜雪[1] 王喜波[1] 姜国川[2] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]吉林农业大学食品科学与工程学院,长春130118

出　　处：《中国食品学报》2017年第7期41-48,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省教育厅科研项目(12531050);黑龙江省应用技术研究与开发计划项目(WB13C10201);国家大豆产业技术体系项目(CARS-04-PS25)

摘　　要：为了提高大豆蛋白经冻融循环后的功能稳定性,采用湿法糖基化制备大豆分离蛋白-葡聚糖(dextran)接枝物,然后利用胰蛋白酶对糖基化产物进行限制性酶切,研究不同蛋白酶、蛋白质量浓度、E/S、酶解时间对酶解产物冻融稳定性的影响。结果表明,在蛋白质量浓度20 mg/m L、E/S600 u/g、酶解时间50 min的条件下,酶解产物冻融稳定性达到最优水平,冻融前、后的乳化活性分别是大豆分离蛋白的2.0倍和2.1倍,且没有乳析现象。扫描电镜结果表明,糖基化蛋白经限制性酶解后其颗粒状态发生一定的改变,其结构向有利于提高冻融稳定性的方向转变,进一步提高了其冻融稳定特性。本研究结果提供了一种制备高冻融稳定性大豆分离蛋白的新方法,为生产冷冻食品专用大豆蛋白的产业化生产提供了参考。The amphiphilic molecule was prepared by conjugating soybean protein isolate and dextran under wet-heated conditions followed by trypin hydrolysis.The effects of different enzymes, protein concentration, E/S, reaction time on the freeze-thaw stability of the modified products were studied. The results showed that when the protein concentration, E/S and reaction time were 20 mg/m L, 600 U/g and 50 min respectively, the trypin hydrolysis can reach the optimal level, and the emulsifying activity index before and after freezing and thawing were 2.0 and 2.1 times of the control.Microstructure of the modified soybean protein isolate had great change based on SEM observation. These changes play an important role in improvement of freeze-thaw stability of soybean protein isolate. The new engineering technology utilized in this study could lead to the creation of food emulsions with improved stability to freeze-thaw cycling. It is therefore revealed that the research results could be used for industrial production of soybean protein isolate that can maintain high emulsion after freeze-thaw to provide reference data.

关 键 词：糖基化 乳化 大豆分离蛋白 冻融稳定性 酶解 

分 类 号：TS201.21[轻工技术与工程—食品科学]