绿豆分离蛋白-葡聚糖接枝物的乳化性质研究  

Research on Emulsifying Properties of Mung Bean Protein Isolate-Dextran Conjugates

作　　者：齐宝坤[1] 赵城彬[2] 李杨[1] 隋晓楠[1] 王欢[1] 江连洲[1] Qi Baokun;Zhao Chengbin;Li Yang;Sui Xiaonan;Wang Huan;Jiang Lianzhou(College of Food Science,Northeast Agricultural University,Harbin 150030;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)

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》2018年第10期69-76,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省教育厅创新人才项目(UNPYSCT-2017010)

摘　　要：采用糖基化反应制备绿豆分离蛋白(MBPI)-葡聚糖(DX)接枝物,研究MBPI-DX接枝物的乳化性质。随着反应时间的延长,糖基化反应的接枝度先迅速增加而后增速变缓。糖基化反应使MBPI的乳化活性及乳化稳定性显著提高,反应2 h得到的接枝物乳化活性最高且乳化体系最稳定。糖基化反应使MBPI乳液的界面蛋白吸附率显著增加,有利于乳化能力的提升。因多糖的共价结合屏蔽蛋白质的电荷,故使MBPI-DX接枝物乳液的Zeta电位绝对值显著降低。电荷不是决定接枝产物乳液体系稳定性的主要因素,稳定性的改善更有赖于亲水性多糖链的共价结合。在显微结构中MBPI-DX接枝物乳液粒径显著减小,有利于乳液稳定性的改善。当反应超过2 h后,乳液粒径变大,这可能与过多亲水性多糖的引入破坏油-水界面平衡有关。Mung bean protein isolate（MBPI）-dextran（DX） conjugates were prepared by glycation. The emulsifying properties of MBPI-DX conjugates were investigated. The degree of graft for glycation reaction increased rapidly with the increase of reaction time, and then the increase became slower. Glycation reaction was able to significantly improve emulsifying activity index and emulsifying stability index of MBPI. For the conjugates prepared by glycation reaction for 2 h, emulsifying activity index was the highest and emulsion system was the most stable. Glycation reaction could remarkably increase interface protein adsorption of MBPI emulsions, which was beneficial to the promotion of emulsifying ability.The absolute value of Zeta potential for MBPI-DX conjugate emulsions decreased significantly due to the shielding effect on protein charge by covalent binding of polysaccharide. The main factors that decided the stability of conjugate emulsions were not charge, while the emulsion stability was more dependent on the covalent binding of hydrophilic polysaccharide chains. The particle size of conjugate emulsions reduced significantly in the microstructure, which was beneficial to the improvement of emulsion stability. When the reaction time was more than 2 h, the emulsion particle size increased, which may be related to too much introduction of the hydrophilic polysaccharide breaking the balance of oilwater interface.

关 键 词：绿豆分离蛋白 葡聚糖 糖基化反应 乳化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]