多糖糖基化大豆蛋白质功能特性及在食品加工中应用研究进展

Research Progress on Functional Characteristics of Polysaccharide Glycated Soybean Protein and Its Application in Food Processing

多糖糖基化蛋白质是改善天然蛋白质内部缺陷和功能性质有效方法。蛋白质糖基化本质上属于美拉德反应第一阶段。干热法、湿热法、两者的结合、酶法催化是制备大豆蛋白—多糖偶联物(SP-PC)的主要方法。大豆蛋白质经糖基化后其溶解性、乳化性、乳化稳定性、持水性、凝胶性、热稳定性、冻融稳定性、抗原性等功能得到改善。SP-PC被广泛应用于食品体系中,作为一种包埋或传递材料,以提高化合物的生物活性。基于SP-PC功能特性的改进,SPPC在食品加工中的一些新应用前景值得探索,并且蛋白质糖基化模型及SP-PC在食品加工中的应用可推广到其它蛋白质修饰技术,拓宽天然蛋白质资源和用于新型食品开发。

Polysaccharide glycosylated protein is an effective method to improve the internal defects and functional properties of natural protein.Protein glycosylation essentially belongs to the first stage of Maillard reaction.Dry heat,damp heat,the combination of the above two methods and enzymatic catalysis are the main methods to prepare soybean protein and polysaccharide conjugate(SP-PC).The glycation of soy protein has improved its solubility,emulsification,emulsifying stability,water holding capacity,gelation,thermal stability,freeze-thaw stability and antigenicity.SP-PC is widely used in food system as an embedding or transfer material to improve the bioactivity of compounds.Based on the improvement of SP-PC functional characteristics,some new application prospects of SP-PC in food processing are worth exploring.As well as,the protein glycosylation model and the application of SP-PC in food processing can be extended to other protein modification technologies,broaden natural protein resources and be used in the development of new food processing.