摘要
采用超声辅助技术对乳清分离蛋白(WPI)进行糖基化改性,并与水浴加热法进行比较,探究两种处理方式对糖基化反应产物理化性质的影响。结果表明,与水浴法相比,超声辅助法可以更快地促进糖基化反应的进行,且对糖基化产物的理化性质有较大改善;当超声温度为70℃,功率为300 W,超声时间为40min时,乳清分离蛋白和葡萄糖的接枝度达到48. 10%,且乳清分离蛋白—葡萄糖接枝物的乳化性、在等电点处溶解性均增大。乳化系数由23.67 m^2/g增大到40.84 m^2/g;等电点附近的溶解度由19.09%增大到47.95%。且以接枝物为基质的乳液的粒径更小,储藏稳定性更好。
In this paper,whey protein isolate was glycosylated with glucose by ultrasonic assistant technology . Comparing with the water bath method,the effects of two handle ways to physicochemical properties of whey protein isolate glycosylated reaction products were investigated. The results show that the ultrasonic assistant could accelerate the process of glycosylation,and improve the physical and chemical properties of glycosylated products by comparing with the water bath method. The degree of graft reaction was 48. 10% under the ultrasonic temperature 70 ℃,power 300 w,ultrasonic time 40 min. And emulsifying properties and solubility at isoelectric point of whey protein isolate - glucose graft both increased . The emulsion ability index increased from 23. 67 m^2 / g to 40. 84 m^2 / g,and the solubility in the vicinity of isoelectric point increased from 19. 09% to 47. 95%. Moreover,the graft - based emulsion has a smaller particle size and a better storage stability.
作者
王麒
李宛蓉
秦新光
刘刚
Wang Qi;Li Wanrong;Qin Xinguang;Liu Gang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2019年第1期88-92,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31771925)
关键词
超声辅助技术
理化特性
乳清蛋白
ultrasound assisted technology
physicochemical characteristic
whey protein isolate