热修饰大豆分离蛋白与改性魔芋胶糖基化对产物抗水化特性的影响研究

Effect of Glycosylation of Heat-modified Soy Protein and Modified Konjac Gum on Hydration Resistance of Products

目的制备一种具有良好抗水化和低黏适口特性的新型大豆分离蛋白–魔芋胶复合物。方法以大豆分离蛋白(Soy Protein Isolate,SPI)和可溶性膳食纤维魔芋胶(Konjac Gum,KGM)为主要原料,通过SPI热诱导聚集和KGM酸碱改性处理,经谷氨酰胺转氨酶交联并耦合糖基化反应,制得具有抗水化特性的SPI–KGM复合物。结果与对照组(未经处理的SPI和KGM混合物)的表观黏度相比,天然KGM反应复合物、酸改性KGM反应复合物和碱改性KGM反应复合物常温冲调后,体系黏度分别下降了53.25%、82.68%和77.94%;100℃高温冲调后,体系黏度分别下降了59.55%、88.35%和87.22%。结论经热修饰后的SPI与酸碱改性后的KGM反应形成复合物,与天然未经处理的复合物相比,复合物体系黏度显著下降,有效提高了冲调后的低黏吞食适口性,并具有胃消化系统良好的吸水溶胀与稳定黏度,可为开发高蛋白高膳食纤维食品提供一定的理论依据。

The work aims to prepare a novel soy protein isolate-konjac gum composite with excellent hydrationresistance and low viscosity.Soy protein isolate(SPI)and soluble dietary fiber konjac gum(KGM)were used as the main raw materials.The SPI was heat-induced for aggregationand the KGM was treated throughacid-base modifica-tion.The resulting SPI-KGM composite was cross-linked by transglutaminase coupled with glycosylation reaction to produce a hydration-resistant SPI-KGM composite.Compared with the apparent viscosity of the control(untreated mix-ture of SPI and KGM),the viscosity of the natural KGM reaction composite,acid-modified KGM reaction composite and base-modified KGM reaction composite decreased by 53.25%,82.68%,and 77.94%,respectively,after room temper-ature reconstitution.After high-temperature reconstitution at 100℃,the viscosity decreased by 59.55%,88.35%,and 87.22%,respectively.The heat-modified SPI and acid-base modified KGM react to form a composite.Compared with the natural untreated composite,the viscosity of the composite system significantly decreases,effectively improving the low viscosity and swallowability after reconstitution,and has good water absorption and stable viscosity in the stomach diges-tive system,providing a theoretical basis for developing high-protein and high-fiber food products.