摘要
采用微波合成SPI-糖接枝物,并对其纯化,分析结果表明:SPI-乳糖接枝物相对分子质量(RMW)相对于SPI变化不大,而SPI-SS接枝物未监测到>440K组分1;而且,接枝物中总糖的含量明显提高,赖氨酸、精氨酸减少,特性黏度出现不同程度的增加,而热变性峰值温度则有所降低。另外,通过荧光分析证明,SPI及其接枝物分别在450nm与430nm处有最大荧光强度,该波长的变化符合美拉德反应产物的荧光特征。
SPI（soy protein isolate）-saccharide grafts were synthesized by microwave radiation and then purified. The analytic results showed that the relative molecular weight （RMW） of the SPI-lactose graft was not changed by gel chromatography in Sepharose CL-6B, and the composition 1 （RMW〉440k） could not be detected in the SPI-SS（soy protein isolate-soluble starch） graft; where as the total content of saccharides grew obviously, and its intrinsic viscosity was also enhanced, but both the heat- denaturalization temperature, and the lysine and arginine contents decreased. In addition, by the fluorescence analysis, the maximal fluorescence intensity （FI3 of SPI was at 450 nm, however, that of grafts was at 430nm, so the change is accordance with the fluorescent characteristic of the Maillard-type products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第6期30-35,共6页
Food Science
基金
国家自然科学基金资助项目(20374025)
河南工业大学引进人才专项基金(150220)
关键词
微波
大豆蛋白-糖接枝物
理化性质
microwave
soy protein-saccharide graft
physico-chemical characteristics
