大豆11S球蛋白-麦芽糖共价改性及其凝胶流变特性

The optimization of glycinin covalent modification technology and rheological properties of glycinin-maltose Maillard products

为提高大豆蛋白凝胶性,从低温脱脂豆粕中提取大豆11S球蛋白,添加麦芽糖对其进行湿法糖基化改性,运用Box-Behnken模型对改性条件进行优化,并分析了糖基化反应前后蛋白样品凝胶强度及流变学特性的变化。结果表明:在最优工艺条件为麦芽糖添加量1.85%,反应温度68.42℃,反应时间50.08 min下,凝胶强度可达269.43 g。根据实际情况,在麦芽糖添加量2.0%,反应温度70℃,反应时间50 min条件下进行验证实验,结果凝胶强度为270.52 g,相对偏差为0.4%,较未改性11S球蛋白提高了20.7%;改性前后蛋白质凝胶流变特性的分析结果显示,糖基化产物的凝胶弹性模量G’、黏性模量G"较大豆球蛋白单独体系均有所提高,凝胶形成点从2 648s提前到2 489 s,说明糖基化反应促进了大豆球蛋白凝胶网络结构的形成,改善了大豆球蛋白的凝胶特性。

In order to increase the gel properties separation and purification from defatted soybean meal of soybean protein, glycinin （ 11 S） which was obtained through was covalent modified by maltose under wet-heating conditions. Box-Behnken model was used to optimize reaction conditions. The gel strength and rheological properties were ana- lyzed before and after glycation. Response surface analysis illustrated that the optimized conditions of glycated reaction were as follows： the augmenter of maltose min. Under the above conditions, the gel was 1.85% , reaction temperature strength could reach to 269.43g. was 68.42℃ , reaction time was 50.08 According to actual situation, reaction temperature was set to the augmenter of 2.0 % , reaction temperature was 70℃, reaction time was 50 min, the strength of the gel was 270.52g. Rheological properties of glycinin-mahose maillard products under the optimal conditions was analyzed and the results revealed that glycation between glycinin and maltose helped the gel point （ increased from 2648s to 2489s）, promoted the formation of the soybean 11S globulin gel network and increased the viscoelasticity of 11 S globulin gels.