作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国食品添加剂》 2011年第5期158-162,共5页

摘　　要： 通过大分子拥挤体系发生Maillard反应制备大豆蛋白-葡聚糖共价复合物,系统研究了不同反应条件对制备产物的影响,得出最佳条件为:pH6.5的磷酸盐缓冲液中,反应物总浓度为40%,60℃反应30h,SPI与葡聚糖共价接枝效果最好,表现出了优越的乳化性质。采用十二烷基磺酸钠聚丙烯酰胺凝胶电泳法(SDS-PAGE)证实了大豆分离蛋白与葡聚糖之间发生共价结合,产生了共价复合物。该方法制备的产物色泽良好,褐变颜色较少,反应时间大大缩短,只需30h即可完成,而传统的干热制备反应一般需要几天或者数周才能完成。该实验模拟大分子拥挤环境,将多糖和蛋白质作为生物大分子处于该环境中,得到的产物大豆蛋白-葡聚糖共价复合物,可作为一种"绿色"乳化剂,可广泛应用到食品工业中。 The soy protein isolate-dextran conjugates was prepared via the Maillard reaction in macromolecular crowding conditions.The impact of various processing conditions on the formation of SPI-dextran conjugates was investigated.The optimal conditions chosen from the experiments were：total concentration of the reactants 40%,pH6.5 at 60C for 30h.Under the above condition,a superior emulsion property was obtained.The covalent attachment of dextran to SPI was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis（SDS-PAGE）.The color of the product prepared by this method was light and less browning.The reaction time was only 30h while the traditional dry-heating reaction usually took from several days to weeks.The experiment simulated macromolecule crowding environment where the polysaccharides and proteins were all in macromolecular environment.The product soy protein– dextran conjugates is a＂green＂emulsifier and can be widely used in food industry.

关 键 词： 蛋白质 葡聚糖 共价键 反应

领　　域： [轻工技术与工程] [轻工技术与工程]