葡聚糖糖基化处理对绿豆蛋白抗氧化性影响研究  

The Inoxidizability of Mung Bean Protein with Dextran Glycosylation Process

作　　者：江连洲[1] 张潇元[1] 伍丹[1] 张菀坤 张璟[1] 卢燕 全惟诚 米思 刘爽 王中江[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食物与营养》2017年第10期63-67,共5页Food and Nutrition in China

基　　金：国家自然科学基金面上项目(项目编号:31671807;3157101375);十三五重点研发专项"中华传统食品工业化加工关键技术研究与装备开发"(项目编号:2016YED0400402);方便即食豆制品制造关键技术研究及新产品创制(项目编号:2016YFD0400702);霍英东教育基金会高等院校青年教师基金(项目编号:20152325210002)

摘　　要：以绿豆分离蛋白(MBPI)和葡聚糖为原料,通过湿热法制备MBPI-Dextran共价复合物。本研究通过测定产物的还原力、DPPH自由基清除能力、超氧阴离子自由基、羟自由基清除能力共同评价糖基化反应对MBPI抗氧化能力的影响。结果表明:MBPI-Dextran共价复合物具有一定的抗氧化能力,特别是90℃条件下反应得到的产物,抗氧化能力较80℃产物显著提升,这与美拉德反应程度有关,较高温度下美拉德反应进程加快,促使更多具有抗氧化能力的物质生成。因此,糖基化改性后的绿豆蛋白在抗氧化能力研究上具有一定的应用价值。Mung bean protein isolate（ MBPI） and dextran as raw material,MBPI-Dextran covalent compounds were prepared through the hot and humid. Through the determination of product of reducing power,DPPH radical scavenging capacity,super oxygen anion free radical（ O2-·） clearance ability,hydroxyl free radical（ ·OH） clearance ability,this research evaluated the effects of glycosylation reaction on MBPI antioxidant capacity. The results showed that the MBPI-Dextran conjugates had certain antioxidant capacity,especially compared to 80 ℃,antioxidant capacity of the product of the reaction under the condition of 90 ℃ significantly increased,which was related to the degree of maillard reaction,the maillard reaction under high temperature process was accelerated,prompted production more material with anti-oxidation ability. Therefore,MBPI-Dextran had certain application value on antioxidant capacity.

关 键 词：绿豆蛋白 葡聚糖 糖基化处理 抗氧化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]