鹰嘴豆蛋白糖基化产物的制备及性能研究  

Preparation and properties of the glycosylated products of chickpea protein

作　　者：刘曼丽 屈佰锁 舒钰博 李伟 张天宇 裴龙英 LIU Manli;QU Baisuo;SHU Yubo;LI Wei;ZHANG Tianyu;PEI Longying(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843100,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843100

出　　处：《发酵科技通讯》2024年第3期168-173,共6页Bulletin of Fermentation Science and Technology

基　　金：新疆维吾尔自治区教育厅高校科研项目(XJEDU2023P153);新疆维吾尔自治区校级普通项目(PT-2023018);新疆维吾尔自治区校级大学生创新创业训练计划项目(XJ202313558036)。

摘　　要：为改变鹰嘴豆蛋白的组成和化学结构,扩大其在食品工业中的应用,笔者采用湿法改性,将黑木耳多糖接枝到鹰嘴豆蛋白上,以接枝度、褐变程度为评价指标,通过湿法制备糖基化产物并进行性能表征。研究结果表明:当m(鹰嘴豆蛋白)∶m(黑木耳多糖)=1∶1、反应温度为80℃、反应时间为120 min和反应pH为9时,得到的鹰嘴豆蛋白黑木耳多糖产物接枝度最高为30.61%,亲水和亲油能力较鹰嘴豆蛋白相比分别提高了5%和47%,起泡性和泡沫稳定性较鹰嘴豆蛋白相比分别提高了80%和167%,乳化性和乳化稳定性较鹰嘴豆蛋白相比分别提高了37%和112%。十二烷基硫酸钠聚丙烯酰胺电泳分析证实了湿法糖基化产物的生成。To modify the composition and chemical structure of chickpea protein and thereby expand its applications in the food industry,the author used wet modification method to graft auricularia auricular polysaccharides onto chickpea protein.The grafting degree and browning degree are used as evaluation indicators.Glycosylation products are prepared through the wet method and their properties are characterized.The results show that when m(CPI)∶m(AAP)is 1∶1,reaction temperature is 80℃,the reaction time is 120 min,and the reaction pH is 9.The graft degree of the obtained CPI-AAP product was the highest,at 30.61%.The hydrophilic and oleophilic ability increased by 5%and 47%compared with CPI,respectively,and the foaming and foam stability increased by 80%and 167%compared with CPI,respectively.Emulsification and emulsification stability were increased by 37%and 112%compared with CPI,respectively.Electrophoretic analysis using sodium dodecyl sulfate with polyacrylamide confirmed the formation of wet glycosylation products.

关 键 词：糖基化 鹰嘴豆蛋白 黑木耳多糖 蛋白质 

分 类 号：TS201.2[轻工技术与工程—食品科学]