大豆分离蛋白-壳聚糖美拉德反应产物的制备及功能特性

Preparation and Characterization of Maillard Reaction Products of Soybean Protein Isolate and Chitosan

本试验以大豆分离蛋白和壳聚糖为原料在反应釜内进行美拉德反应,通过单因素试验和正交试验研究最佳反应条件。结果表明,当反应温度为50℃,反应pH值为4,反应时间为80 min,质量比(大豆分离蛋白∶壳聚糖)为1∶1的条件下,大豆分离蛋白-壳聚糖美拉德反应产物最多。同时针对大豆分离蛋白-壳聚糖美拉德反应产物的乳化活性、乳化稳定性、起泡性和溶解性4个理化特性做了相应的研究,结果表明大豆分离蛋白-壳聚糖美拉德反应产物功能活性较好。

In this experiment,soybean protein isolate and chitosan were used as raw materials for Maillard reaction in the reaction kettle.The optimal reaction conditions were studied by single factor test and orthogonal test.The results showed that when the reaction temperature was 50℃,the pH value was 4,the reaction time was 80 min,and the mass ratio(soy protein isolate∶chitosan)was 1∶1,the Maillard reaction product of soy protein isolate chitosan was the most.At the same time,the emulsifying activity,emulsifying stability,foaming and solubility of soybean protein isolate chitosan Maillard reaction products were studied,and the results showed that the products have a better functional activity.