微波合成大豆蛋白-糖接枝物分子亚基结构的研究

Subunits structure 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,并对其分子的亚基结构进行了研究。聚丙烯凝胶电泳(SDS-PAGE)分析结果表明,随着接枝度(DG)的增加,接枝物的亚基谱带逐渐减少,糖基谱带变得明显。高效毛细管电泳(HPCE)对DG较高接枝物亚基的分析发现,SPI-SS接枝物亚基的相对分子质量增加;而SPI-乳糖接枝物亚基之间未发生交联。

Soy protein isolate （SPI）, lactose and soluble starch （SS） were used as the main materials, and SPI-saccharide grafts were synthesized by microwave radiation in order to study the changes of their subunits. According to the analysis of SDS-PAGE, the bands of the graft subunits decreased and the glycosyl bands were seen more clearly with the degree of graft （DG） increasing. The gratis with higher DG were further analyzed by HPCE. The HPCE analysis showed that the relative molecular mass of the SPI-SS graft subunits rose, and there was no crosslink between the subunits of the SPI-lactose graft.