加热方式对大豆分离蛋白-糖接枝反应的影响

Effect of heating ways on soy protein isolate-saccharide graft reaction

采用常压电加热与微波辐射加热两种方式对大豆分离蛋白(SPI)-糖接枝反应程度的影响进行了研究。实验结果及通过动力学模型计算表明,微波大大地促进了SPI-糖接枝反应,对于SPI-多糖接枝反应尤为显著,其反应速率较常压电加热反应提高了60倍;对于SPI-双糖接枝反应则提高了4倍。

The degree of soy protein isolate (SPI)-saccharide graft reaction heated by electricity in the atmospheric pressure and microwave radiation were studied.The result on the basis of the experiments and kinetics model was microwave radiation improving the SPI-saccharide graft reaction, especially for SPI-polysaccharide, the reaction rate constant (k) of which was increased 60 times of that heated by electricity in the atmospheric pressure, and 4 times for SPI-disaccharide.