空化射流促糖基化对大豆蛋白结构与功能性的影响

Effect of Cavitation Jet-Assisted Glycosylation on Structure and Function of Soy Protein

本实验在传统糖基化反应过程中加入空化射流辅助处理,对不同空化射流处理时间下糖基化产物的结构与功能性进行研究。结果表明:适当时间的空化射流处理会促进大豆蛋白糖基化,使接枝物的接枝度与褐变程度增加,表面疏水性也有一定程度增加。溶解性、乳化性等功能特性均得到不同程度改善。空化射流处理60 min时,接枝物各种功能性总体改善效果最佳,与单独加热糖基化产物相比,其溶解性提高约37%,此时接枝物乳化活性和乳化稳定性也有较明显提高。为探究糖基化产物功能性改善的原因,进一步研究发现空化射流处理后接枝物的二、三级结构也均有明显改变。

In this paper,cavitation jet treatment was introduced in the glycosylation process of soy protein isolate(SPI)to explore the structure and function of glycosylated products as a function of cavitation jet treatment time.The results showed that cavitation jet treatment for an appropriate duration could promote the glycosylation of soy protein,increasing the degree of grafting and browning as well as surface hydrophobicity and improving solubility and functional characteristics such as emulsifying properties.The experimental results showed that cavitation jet treatment for 60 min was the most effective in improving the function of the grafted product overall.Compared with the glycosylated product obtained by heating alone,the solubility was increased by about 37%,and the emulsifying activity and emulsion were also improved.Furthermore,this study found that cavitation jet treatment significantly changed the secondary and tertiary structures of the grafted product,accounting for the functional improvement.