燕麦β-葡聚糖─大豆分离蛋白美拉德产物的制备及性质  

Preparation and properties of oatβ-glucan─soybean protein isolate conjugates obtained via Maillard reaction

作　　者：黄欣 张园园 颜丹云 赵祎瑾 郝建雄[1] 刘俊果[1] HUANG Xin;ZHANG Yuan-yuan;YAN Dan-yun;ZHAO Yi-jin;HAO Jian-xiong;LIU Jun-guo(School of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050000

出　　处：《高校化学工程学报》2023年第2期285-292,共8页Journal of Chemical Engineering of Chinese Universities

基　　金：河北省重点研发计划(20327104D)。

摘　　要：为了制备燕麦β-葡聚糖(OG)和大豆分离蛋白(SPI)的美拉德反应产物(MRPs)并研究功能性质和结构,采用湿法美拉德反应,以接枝度和色度值为指标探究工艺参数对反应的影响;通过测定溶解性、乳化特性、起泡特性以及分析SDS-PAGE电泳、内源性荧光光谱和傅里叶变换红外光谱来表征SPI的功能性质和结构的变化。结果表明,反应时间为100 min、温度为85℃、pH为7.5、蛋白与多糖质量比为1:1.2是制备MRPs的最佳工艺条件。在此条件下反应后,SPI的溶解性最高达到93.97%、乳化活性和乳化稳定性最高为38.268 m^(2)·g^(-1)和67.5 min,起泡能力和起泡稳定性提高到47.2%和86.8%,利用结构表征也可以表明SPI进行了糖基化。OG和SPI成功制备了MRPs并改善了功能性质。Maillard reaction products(MRPs)of oatβ-glucan(OG)and soybean protein isolate(SPI)was prepared by wet-heating Maillard reaction.Grafting degree and chromaticity value L were used as the indicators and effects of process parameters were studied.Functional properties and structures were investigated through solubility,emulsifying characteristics,foaming characteristics,SDS-PAGE electrophoresis,endogenous fluorescence spectroscopy and Fourier transform infrared spectroscopy analysis.The results show that the optimal process parameters for the preparation of MRPs are 100 min,85℃,pH 7.5 and protein/polysaccharide mass ratio of 1:1.2,and the solubility of SPI is up to 93.97%,emulsifying activity and emulsifying stability are up to 38.268 m^(2)·g^(-1) and 67.5 min respectively,and the foaming ability and foaming stability are improved to 47.2%and 86.8%respectively.Moreover,structural characterization indicates that SPI is glycosylated.In summary,OG─SPI MRPs are prepared and show improved functional properties.

关 键 词：燕麦Β-葡聚糖 大豆分离蛋白 美拉德反应 功能性质 结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]