空化射流促糖基化对大豆蛋白结构与功能性的影响  

Effect of Cavitation Jet-Assisted Glycosylation on Structure and Function of Soy Protein

作　　者：孟凡迪 白银 王中江[1] 江连洲[1] 李杨[1,2,3] 李良 MENG Fandi;BAI Yin;WANG Zhongjiang;JIANG Lianzhou;LI Yang;LI Liang(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Harbin Food Industry Research Institute,Harbin 150028,China;National Research Center of Soybean Engineering and Technology,Harbin 150000,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]哈尔滨食品产业研究院,黑龙江哈尔滨150028 [3]国家大豆技术研究中心,黑龙江哈尔滨150000

出　　处：《食品科学》2020年第15期171-176,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018FD040050302)。

摘　　要：本实验在传统糖基化反应过程中加入空化射流辅助处理,对不同空化射流处理时间下糖基化产物的结构与功能性进行研究。结果表明:适当时间的空化射流处理会促进大豆蛋白糖基化,使接枝物的接枝度与褐变程度增加,表面疏水性也有一定程度增加。溶解性、乳化性等功能特性均得到不同程度改善。空化射流处理60 min时,接枝物各种功能性总体改善效果最佳,与单独加热糖基化产物相比,其溶解性提高约37%,此时接枝物乳化活性和乳化稳定性也有较明显提高。为探究糖基化产物功能性改善的原因,进一步研究发现空化射流处理后接枝物的二、三级结构也均有明显改变。In this paper,cavitation jet treatment was introduced in the glycosylation process of soy protein isolate(SPI)to explore the structure and function of glycosylated products as a function of cavitation jet treatment time.The results showed that cavitation jet treatment for an appropriate duration could promote the glycosylation of soy protein,increasing the degree of grafting and browning as well as surface hydrophobicity and improving solubility and functional characteristics such as emulsifying properties.The experimental results showed that cavitation jet treatment for 60 min was the most effective in improving the function of the grafted product overall.Compared with the glycosylated product obtained by heating alone,the solubility was increased by about 37%,and the emulsifying activity and emulsion were also improved.Furthermore,this study found that cavitation jet treatment significantly changed the secondary and tertiary structures of the grafted product,accounting for the functional improvement.

关 键 词：大豆分离蛋白 空化射流 糖基化 结构 功能特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]