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作 者:左颖昕 布冠好[1] ZUO Yingxin;BU Guanhao(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
机构地区:[1]河南工业大学粮油食品学院,河南郑州450001
出 处:《河南工业大学学报(自然科学版)》2018年第2期58-64,71,共8页Journal of Henan University of Technology:Natural Science Edition
基 金:国家自然科学基金项目(31201293);河南省教育厅科学技术研究重点项目(14B550013);河南工业大学省属高校基本科研业务费专项(2015RCJH02)
摘 要:大豆分离蛋白的功能性质易受加工条件的影响,为改善其功能性质,采用糖基化方法进行改性。以大豆分离蛋白(SPI)和葡萄糖为原料,采用干热法在不同底物质量比、温度及反应时间下进行美拉德反应。结果表明:在反应温度为55℃,大豆分离蛋白与葡萄糖的质量比为1∶1,反应6 h后,与未改性SPI相比,接枝产物的溶解性提高了56.18%,乳化活性提高了28.04%,反应8 h后,乳化稳定性提高了92.78%。通过邻苯二甲醛(OPA)法测定接枝产物的接枝度及SDSPAGE分析接枝产物的分子量变化,均证明了美拉德反应的发生;紫外光谱和傅里叶红外光谱(FT-IR)分析结果表明糖基化改性后蛋白质的空间结构和二级结构都发生了变化。葡萄糖接枝改善了大豆分离蛋白的功能特性,为拓宽大豆分离蛋白在食品工业中的应用范围提供了一定的理论依据。The functional properties of soybean protein isolate would be affected by processing conditions,and to overcome this disadvantage,glycosylation was adopted to improve its functional properties.In this study,soybean protein isolate(SPI)was conjugated with glucose through dry maillard reaction under various conditions including different protein and carbohydrate ratios,temperatures,and experimental time.The results indicated that when the mass ratio of protein and glucose was 1∶1 at temperature of 55℃,the solubility and emulsion activity of glycated conjugates increased by 56.18%and 28.04%respectively compared with unmodified SPI after 6 hours reaction.Under the same reaction conditions,the emulsion stability could increase by 92.78%compared with native SPI after 8 hours reaction.The changes of grafting degree were measured by the o-phthalic aldehyde(OPA)and the molecular weight changes were analyzed by SDS-PAGE.These indexes confirmed the Maillard reaction of grafted products.The results detected by ultraviolet scanning and fourier transform infrared spectroscopy(FT-IR)also demonstrated that the spatial and secondary structure of the proteins were changed after glycosylation.Our results revealed that glucose grafting could improve the functional properties of SPI,which provides theoretical basis for broadening the application of SPI in food industry.
关 键 词:糖基化 大豆分离蛋白 葡萄糖 功能特性 结构特性
分 类 号:TS201.2[轻工技术与工程—食品科学]
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