葡聚糖添加量对糖基化大豆分离蛋白结构及乳化性的影响  

Effect of Dextran Addition Amount on Structure and Emulsification Properties of Glycosylated Soybean Protein Isolate

作　　者：刘琳琳[1] 杨杨[1] 范婧 边鑫 马春敏 郭晓雪 石彦国[1] 张娜[1] LIU Lin-lin;YANG Yang;FAN Jing;BIAN Xin;MA Chun-min;GUO Xiao-xue;SHI Yan-guo;ZHANG Na(School of Food Engineering,Harbin University of Commerce,Harbin 150070,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150070

出　　处：《中国调味品》2023年第9期63-68,共6页China Condiment

基　　金：国家自然科学基金项目(32072258);国家重点研发计划项目(2021YFD2100902-3);黑龙江省科技重大专项(2020ZX08B02);中央财政支持地方高校发展专项资金优秀青年人才支持计划项目(2050205)。

摘　　要：利用葡聚糖对大豆分离蛋白(SPI)进行干热法糖基化处理,控制反应温度为60℃、相对湿度为79%、时间为24 h,通过改变蛋白与糖的质量比(1∶0.5、1∶1.0、1∶1.5、1∶2.0、1∶2.5、1∶3.0)形成不同接枝度的糖基化蛋白,并探究蛋白二级、三级结构的变化,考察其对乳化活性指数(EAI)及乳化稳定性指数(ESI)的影响。结果表明,接枝程度随葡聚糖含量的增加而增加,当蛋白与糖的比例达到1∶2.5时,接枝度最高,为42.68%;红外光谱、荧光光谱和表面疏水性揭示SPI与葡聚糖之间发生了相互作用,导致SPI结构改变;与天然SPI相比,当蛋白与糖的质量比为1∶0.5时乳化活性最高,而当蛋白与糖的质量比为1∶2.0时乳化稳定性最好,因此适当地控制蛋白与糖的质量比可调控蛋白质结构展开的程度以及EAI、ESI的变化。Soybean protein isolate(SPI)is glycosylated with dextran by dry-heat method.The reaction temperature is controlled at 60℃,the relative humidity is 79%and the time is 24 h.By changing the mass ratio of protein to sugar(1∶0.5,1∶1.0,1∶1.5,1∶2.0,1∶2.5,1∶3.0),glycosylated protein with different grafting degrees is formed,and the changes of secondary and tertiary structures of the protein are explored to investigate their effects on emulsifying activity index(EAI)and emulsifying stability index(ESI).The results show that the grafting degree increases with the increase of dextran content,and the grafting degree is the highest of 42.68%when the ratio of protein to sugar reaches 1∶2.5;infrared spectroscopy,fluorescence spectra and surface hydrophobicity reveal that the interaction between SPI and dextran leads to the structural change of SPI;compared with natural SPI,when the mass ratio of protein to sugar is 1∶0.5,its EAI is the highest,and when the mass ratio of protein to sugar is 1∶2.0,its ESI is the best.Therefore,properly controlling the mass ratio of protein to sugar can regulate and control the unfolding degree of protein structure and the changes of EAI and ESI.

关 键 词：糖基化蛋白 葡聚糖 结构变化 乳化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]