摘要
为提高湿美拉德法低聚半乳糖(galactooligosaccharides,GOS)糖基化改性乳清分离蛋白(whey protein isolate,WPI)的接枝度并减少反应过程中副产物的产生,采用短时微波-超声蛋白改性和低温水浴糖基化的方法,考察微波-超声次数、WPI∶GOS(质量比)、水浴温度、水浴时间对GOS改性WPI的接枝度和乳化性能的影响。以接枝度为响应值,优化WPI-GOS缀合物制备工艺。优化结果为微波-超声3次、WPI∶GOS(质量比)2.8∶1、水浴温度61.3℃、水浴时间61.7 min。该工艺下,WPI-GOS接枝度为(62.48±0.74)%,GOS对WPI结构与功能改性效果明显,WPI-GOS缀合物具有较好的乳化性能、pH稳定性和热稳定性,反应产物白度高,褐变程度低。该研究结果可为蛋白糖基化改性提供一种新的方法和理论依据。
In order to improve the grafting degree of whey protein isolate(WPI)modified by glycosylation of galactooligosaccharides(GOS)by wet Maillard method and reduce the production of by-products during the reaction,the method of short-time microwave-ultrasound protein modification and low-temperature water bath glycosylation is used to investigate the effects of microwave-ultrasound times,WPI∶GOS(mass ratio),water bath temperature and water bath time on the grafting degree and emulsification performance of WPI modified by GOS.With grafting degree as the response value,the preparation process of WPI-GOS conjugate is optimized.The optimization results are as follows:microwave-ultrasound for three times,WPI∶GOS(mass ratio)is 2.8∶1,water bath temperature is 61.3℃and water bath time is 61.7 min.Under such process,the grafting degree of WPI-GOS is(62.48±0.74)%.GOS has a significant effect on modifying the structure and function of WPI,and the WPI-GOS conjugate has good emulsification performance,pH stability and thermal stability.The product has high whiteness and low browning degree.The results can provide a new method and theoretical basis for protein glycosylation modification.
作者
林泽钳
白卫东
刘巧瑜
曾晓房
陈海光
郭文山
LIN Ze-qian;BAI Wei-dong;LIU Qiao-yu;ZENG Xiao-fang;CHEN Hai-guang;GUO Wen-shan(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Special Food,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Science and Technology of Lingnan Special Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Innovation Research Institute of Modern Agricultural Engineering,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)
出处
《中国调味品》
CAS
北大核心
2023年第10期98-104,121,共8页
China Condiment
基金
广东省重点实验室认定项目(2022B1212040013)。
关键词
微波-超声
乳清分离蛋白
低聚半乳糖
湿美拉德反应
microwave-ultrasound
whey protein isolate
galactooligosaccharides
wet Maillard reaction