食品与发酵工业2012，Vol.38Issue(3)：100-104,5.
糖基化提高大豆分离蛋白凝胶性的工艺条件
Study on the Optimization of Improving Gelling Stability of Soy Protein Isolate by Glycosylation
摘要
Abstract
In order to increase gel strength,glycosylation modified processing through adding D（＋）xylose and xanthan gum to the soy protein isolate was applied.The glycosylation modification conditions were optimized by Central composite design.The gel strength of the complexes under various conditions were identified and analyzed.The results showed the optimum reaction conditions were： reaction temperature 87.27℃,reaction time 40 min,the glycosylation was 3.9%,sugar gel ratio was 2.81∶1.The gel strength could achieve 91.35g,78% more than unmodified soy protein isolate.The experiment proves that the modification technology can be effectively and significantly improve the soy protein isolate gel strength.关键词
大豆分离蛋白/糖基化/凝胶强度Key words
soy protein isolate/glycosylation/gel strength分类
轻工纺织引用本文复制引用
于莉萍,迟玉杰,刘红玉..糖基化提高大豆分离蛋白凝胶性的工艺条件[J].食品与发酵工业,2012,38(3):100-104,5.基金项目
东北农业大学科学研究基金 （）
大豆生物学省部共建教育部重点实验室开放基金项目 （）
