蛋白-多糖复合物的制备及乳化性能的研究

Study on Preparation and Emulsifying Property of Protein-Polysaccharide Conjugate

本文对大豆分离蛋白和多糖复合物制备反应及其产物的乳化性能进行了初步研究 .在 6 0℃ ,79 %相对湿度的条件下两种大分子通过Maillard反应进行共价键合 ,其产物具有比大豆分离蛋白更高的对油 /水乳状液的乳化能力。结果表明 ,复合物在pH3.0以及pH10时保持好的乳化活性 ,并且在高温、高盐条件下乳化活性进一步提高。并通过聚丙烯酰胺凝胶电泳验证了大分子复合物的存在。

Isolated soy protein was conjugated with polysaccharide by Maillard reaction under 60℃ and 79% RH.The factors such as pH and reaction time which affect the reaction kinetics were discussed.The biopolymers conjugated in adesirable degree improved the emulsifying property of isolated soy protein.Excellent emulsifying property of the product maintained even at pH 3.0 and further improved at pH10.In addition, the emulsifying property of the isolated soy protein-polysaccharide conjugate were greatly enhanced by preheating the conjugate at 100℃.Covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE.