超声预处理制备大豆分离蛋白/糖复合物及其结构与溶解性  

Structure and Solubility of Soybean Protein Isolate-Sugar Conjugates Prepared by Ultrasonic Pretreatment

作　　者：赵城彬 齐宝坤[2] 张浩 刘景圣 许秀颖 曹勇 吴玉柱 吴非[2] ZHAO Chengbin;QI Baokun;ZHANG Hao;LIU Jingsheng;XU Xiuying;CAO Yong;WU Yuzhu;WU Fei(National Engineering Laboratory for Wheat and Corn Deep Processing, College of Food Science and Engineering, Jilin AgriculturalUniversity, Changchun 130118, China;College of Food Science, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程实验室,吉林长春130118 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2018年第23期113-119,共7页Food Science

基　　金：吉林省教育厅科学研究项目(JJKH20180654KJ);吉林农业大学科研启动基金资助项目(201715).

摘　　要：将大豆分离蛋白(soybean protein isolate,SPI)分别与葡萄糖和麦芽糖进行糖基化反应,对SPI/糖复合物进行超声预处理,探讨超声预处理对SPI/糖复合物结构和溶解性的影响。葡萄糖比麦芽糖更易与SPI发生糖基化反应,超声预处理能制备高接枝度且低褐变的SPI/糖复合物,且超声预处理20 min时,SPI/糖复合物的接枝度最大。傅里叶变换红外光谱分析证明了SPI/糖复合物的形成。糖基化反应会减少热处理过程中SPI二级结构由有序向无序的转变程度,使其三级结构变得松散;超声预处理对SPI/糖复合物二级结构的影响并不显著(P>0.05),但会加强糖基化复合物三级结构的松散程度,这可能是导致超声预处理制备的SPI/糖复合物具有较高溶解性的主要原因。此外,溶解性的改善可能与超声预处理提高SPI/糖复合物的接枝度有关。Soybean protein isolate(SPI)was glycated with glucose or maltose and the SPI-sugar conjugates were pretreated by ultrasound.We aimed to evaluate the effect of ultrasonic pretreatment on the structure and solubility of SPI-sugar conjugates.Glucose was more easily glycated with SPI than maltose.The SPI-sugar conjugates prepared by ultrasonic pretreatment had higher degree of graft and lower browning intensity.The largest degree of grafting of SPI-sugar conjugates was observed after ultrasonic pretreatment for20min.Fourier transform infrared spectroscopic(FTIR)analysis demonstrated the formation of SPI-sugar conjugates.Glycosylation with sugar could attenuate the transition of SPI secondary structure from an ordered to disordered state during heat treatment,making the tertiary structure of SPI more loose.While ultrasonic pretreatment exerted no significant effect on the secondary structure of SPI-sugar conjugates(P>0.05),it could make the tertiary structure more loose,which might be the major reason for the high solubility of SPIsugar conjugates prepared by ultrasonic pretreatment.Furthermore,the improved solubility could be partially because ultrasonic pretreatment enhanced the degree of grafting of SPI-sugar conjugates.

关 键 词：超声预处理 大豆分离蛋白 糖基化 结构 溶解性 

分 类 号：TS201.2[轻工技术与工程—食品科学]