作　　者： (黄正花）; (朱小燕）; (李亮）; (赵强）; (熊华）;

机构地区： 南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处： 《食品科学》 2017年第17期53-59,共7页

摘　　要： 将不同相对分子质量的核糖、葡萄糖、乳糖、阿拉伯胶与谷氨酰胺转氨酶(transglutaminase,TG)交联的米渣蛋白(rice dreg protein,RDP)进行美拉德反应,并分析美拉德反应产物(Maillard reaction products,MRPs)的结构、功能特性。结果表明:不同相对分子质量的糖与TG交联RDP在美拉德反应过程中,随着反应的进行,接枝度、褐变度及体系的p H值有明显变化,其中核糖和葡萄糖的变化最为明显,其次是乳糖、阿拉伯胶。结构上,核糖最易与TG交联RDP中赖氨酸和精氨酸自由氨基发生反应;功能性质上,MRPs的溶解性和乳化特性较原TG交联RDP都得到了不同程度的改善,从强到弱依次是核糖、葡萄糖、乳糖、阿拉伯胶。所有样品的流变学特性都表现出假塑性流体所特有的剪切变稀现象,葡萄糖和核糖的MRPs表观黏度较原TG交联RDP大,乳糖和阿拉伯胶的MRPs的表观黏度则较原TG交联RDP小。 The purpose of this study was to investigate the effect of sugars with different molecular weights on structural,functional and rheological properties of plant protein modified by Maillard reaction.Crosslinked rice dreg protein by transglutaminase(TGase)was used for glycosylation reaction in a wet state with ribose,glucose,lactose,or gum arabic,and then the properties of Maillard reaction products(MRPs)were analyzed.The results showed that as the reaction proceeded,the degree of substitution(DS),pH and degree of browning(DB)of the system changed significantly,and the most evident changes were observed when ribose and glucose were involved in the reaction,followed by lactose and gum arabic.The structure of ribose made it susceptible to reaction with free amino groups such as Lys and Arg in rice dreg protein(RDP).The solubility and emulsifying properties of MRPs from theses sugars were enhanced in varying degrees,and the decreasing order was ribose,glucose,lactose,and gum arabic.Rheological data indicated that all samples were pseudoplastic fluids,whose apparent viscosity showed a shear-thinning phenomenon,and the apparent viscosities of MRPs from glucose and ribose were larger than that of crosslinked RDP,while those of MRPs from lactose and gum arabic were smaller.

关 键 词： 谷氨酰胺转氨酶交联的米渣蛋白 美拉德反应产物 糖基化反应 结构 功能