摘要
研究蛋白-葡萄糖质量比(4∶1,2∶1,1∶1,1∶2),反应温度(70,80,90℃)和反应时间(0,1,2,3,4,5,6 h)对大豆分离蛋白糖基化产物功能特性(溶解性和乳化能力)的影响。结果表明:在蛋白与葡萄糖质量比1:2,反应温度80℃,反应时间2 h条件下制得的糖基化大豆分离蛋白的溶解度最高,达92.93%,是未改性SPI的4.38倍,差异显著(P<0.05);在蛋白与葡萄糖质量比1∶1,反应温度90℃,反应时间6 h条件下制得的糖基化大豆分离蛋白的乳化活性最高,达0.63,是未改性SPI的3.94倍;在蛋白与葡萄糖质量比1∶2,反应温度90℃,反应时间3h条件下制得的糖基化大豆分离蛋白的乳化稳定性最高,达50.92,是未改性SPI的1.98倍,存在显著性差异(P<0.05)。糖基化改性过程可显著提高大豆分离蛋白的溶解性和乳化性能,这为拓宽其在食品工业中的应用提供了理论依据。
Effects of mass ratio of soy protein isolate（80 mg/m L） and glucose（4∶1, 2∶1, 1∶1, 1∶2）, reaction temperature（70, 80 ℃ or 90 ℃） and reaction time（0, 1, 2, 3, 4, 5, 6 h） on the functional properties（solubility and emulsifying property） were were investigated. The results showed that the maximum solubility was obtained in protein and glucose in weight ratio 1∶2, and heated for 2 h at 80 ℃, which reached up to 92.93%, 4.38 times higher than untreated SPI（P〈0.05）, and the maximum emulsibility activity was obtained in protein and glucose in weight ratio 1∶1, and heated for 6h at 90 ℃, which reached up to 0.63, 3.94 times higher than untreated SPI. The maximum emulsibility activity was obtained in protein and glucose in weight ratio 1∶2, and heated for 3h at 90 ℃, which reached up to 50.92, 1.98 times higher than untreated SPI（P〈0.05）. Hence, glycosylation modification can significantly improve the emulsifying properties of SPI. This paper has provided a theoretical basis for the application of glycosylation modification in the food processing industry.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2016年第1期167-172,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家"863"计划项目(2013AA102208)
黑龙江省重大项目(GA15B302)
关键词
大豆分离蛋白
葡萄糖
糖基化改性
溶解性
乳化能力
soybean protein isolate
glucose
glycosylation modification
sobubility
emulsifying capacity
