微波合成大豆分离蛋白-糖接枝物相对分子质量的研究

Relative molecular weight of soy protein isolate-saccharide grafts synthesized by microwave

以大豆分离蛋白（SPI）、乳糖及可溶性淀粉（SS）为主要原料，利用微波辐射的方法合成SPI-糖接枝物，并对其相对分子质量进行了研究。经Sepharose CL-6B柱层析分析，SPI-乳糖接枝物相对分子质量（RMW）相对于SPI变化不大，而SPI-SS接枝物未检测到RMW大于440000的组分。高效液相色谱（HPLC）分析显示，SPI-糖接枝物RMW在10000～80000的含量明显高于SPI。

The soy protein isolate （SPI）, lactose and soluble starch （SS） were used as the main materials, SPI-saccharide grafts were synthesized by microwave radiation and the changes of their relative molecular weight were also studied. Compared with SPI, relative molecular weight（RMW） of the SPI-lactose graft was not changed by gel chromatography in Sepharose CL-6B, and the component of RMW beyond 440 000 was not detected in the SPI-SS graft. Moreover, HPLC analysis showed that the component of RMW between 10 000 and 80 000 in SPI-saccharid grafts was higher than that in SPI.