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蛋白凝胶特性的影响。结果表明:反应体系的颜色随加热时间延长逐渐加深,p H逐渐降低;在适当的糖基化改性条件下,大豆分离蛋白(SPI)凝胶质构特性呈现先升高后下降的趋势,在蛋白与葡萄糖质量比为1∶1时,70℃下反应6 h所得产物的硬度最大值达383.21 g,是未改性SPI硬度的7.51倍;相同比例底物在70℃反应4 h所得产物的弹性最大,达到0.981,比天然SPI的弹性提高了8.16%;不同底物比例的各温度反应体系产物的色差值随着加热时间的增加均逐渐变大;SPI在SDS-PAGE图谱中主要显示了6条带,不同比例反应底物在70、80、90℃反应1~6 h的糖基化产物均在大于200 k D分子量处出现新的条带。因此,对大豆分离蛋白进行适当的糖基化改性能够有效地提高其凝胶特性。
Study on the protein glucose ratio （4： 1,2： 1,1： 1,1： 2）, reaction temperature （70,80,90℃）and reaction time （0,1, 2,3 ,d ,5,6 h）on the soybean protein glycosylation of protein gel separation characteristics.The results showed that the color of the model system at each temperature became darker with extended heating time, the pH decreased. Under the condition of appropriate glycosylation modification and the gel springiness and hardness tended to initially increase and then decrease.The hardness of glycosylated products reached the maximum value at 383.21 g which was 7.51 times than that of the unmodified SPI with a weight ratio of 1：1 at 70℃ for 6 h.The springiness of glycosylated products reached the maximum value at 0.981 with the same ratio of products at 70℃ for d h,which was 8.16% higher than that of the unmodified SPI, Chromatic aberration of glycosylated SPI gel became larger with the increase of heating time of each temperature reaction system.SPI was mainly shown in the graph 6 strips,different glycosylation products reacted at 70,80 and 90 ℃ for 1~6 h showed a new strip at more than 200 kD molecular weight.Therefore,the proper glycosylation modified soybean protein isolated can effectively improve the gel properties.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第22期31-36,41,共7页
Science and Technology of Food Industry
基金
国家高技术研究发展计划(863计划)项目(2013AA102208)
黑龙江省博士后资助项目(LBH-Z11212)
关键词
大豆分离蛋白
葡萄糖
糖基化
凝胶特性
soybean protein isolate
glucose
glycosylation modification
gel property
