微波辅助糖基化对大豆分离蛋白乳化性的影响

Effect of microwave-assisted glycosylation on emulsification of soybean protein isolate

该文采用微波辅助糖基化改性大豆分离蛋白以提高大豆分离蛋白(soybean protein isolate,SPI)的乳化性。通过单因素实验研究微波时间、大豆分离蛋白与葫芦巴胶质量比、糖基化反应时间、反应温度对改性大豆分离蛋白乳化性的影响,并运用响应面法优化微波辅助糖基化改性大豆分离蛋白的最佳工艺条件,研究结果显示,在微波时间3 min、SPI与葫芦巴胶质量比1∶3、反应时间41 min、反应温度58℃时,改性大豆分离蛋白乳化性达到最高,糖基化程度达到最佳的水平,与只进行微波改性的大豆分离蛋白相比,乳化活性提高了51.33%,乳化稳定性提高了294.14%;与未改性的大豆分离蛋白相比,乳化活性提高了88.67%,乳化稳定性提高了788.84%。利用红外光谱和紫外光谱表征改性产物,结果表明大豆分离蛋白与葫芦巴胶发生了糖基化反应。

In this paper,soybean protein isolate(SPI)was modified by microwave-assisted glycosylation to improve the emulsification of SPI.The effects of microwave time,mass ratio of SPI and fenugreek gum(FG),reaction time and temperature of glycosylation on the emulsification of modified SPI were studied by single factor experiment.The response surface method was used to optimize the technological conditions of SPI modified by microwave-assisted glycosylation.The results showed that the emulsification of modified SPI reached the highest and degree of glycosylation reached the optimum level when the microwave treatment for 3 min and the mass ratio of SPI and FG was 1/3.Meanwhile,the reaction time needs to be 41 min at temperature 58℃.Compared with the SPI modified by microwave,the emulsifying activity and emulsifying stability were increased by 51.33%and 294.14%,respectively.Furthermore,compared with the unmodified SPI,the emulsifying activity and emulsifying stability were increased by 88.67%and 788.84%,respectively.And the glycosylation of SPI and FG took place when the modified products were characterized by infrared spectroscopy and ultraviolet spectrum.