摘要
基于Maillard反应的机理,采用干热法分别制备出β-伴大豆球蛋白和不同分子量葡聚糖(67 kDa、150 kDa、500 kDa)的三种糖基化产物,从大豆7S球蛋白的热致凝胶性质出发,通过对不同链长糖基化产物的流变学性质和微观结构的研究,研究糖基化对于大豆7S球蛋白热致凝胶的影响机理,结果显示,葡聚糖以非共价键接入蛋白质肽链和以共价键接入的糖链所起的空间位阻作用给予大豆7S球蛋白热致凝胶体系的作用机制不同,并且以共价键结合的葡聚糖能够和蛋白质分子均匀的分布在凝胶网络结构中,不会引起相分离。
The effect of glycosylation by the Maillard conjugation on the thermal gelling properties was studied and microscopic structure of soybean 7S globulin was observed.It was confirmed that the effect of steric hindrance of the glucosan in the glycosylated 7S by the non-covalent bond was different from that by the covalent bond on thermal gelation system.The glucosan in the glycosylated 7S by the non-covalent bond distributed in the gelatin network of glycated 7S.
出处
《现代食品科技》
EI
CAS
2010年第12期1293-1296,1337,共5页
Modern Food Science and Technology
基金
国家自然科学基金项目(20776050)
