食品科学2017，Vol.38Issue(7)：63-69,7.DOI:10.7506/spkx1002-6630-201707011
糖基化大豆分离蛋白对肌原纤维蛋白功能特性的影响
Effect of Glycosylated Soybean Protein Isolate on Functional Properties of Myofibrillar Protein
摘要
Abstract
Glycosylated soybean protein isolate (SPI) was prepared by reaction between SPI and glucose at a ratio of 1∶1 (m/m) at 70 ℃ for 4 h,and its blends with myofibrillar protein (MP) at different ratios of 9∶1,8∶2,7∶3,6∶4 and 5∶5 (m/m) were determined for emulsifying properties,turbidity,surface hydrophobicity and gel properties (texture properties,whiteness and microstructure) in order to elucidate the effect and mechanism of glycosylated SPI on the functional properties of MP.The results showed that the emulsifying properties and surface hydrophobicity of glycosylated SPI and MP blends were significantly improved compared with MP (P ＜ 0.05).The turbidity of the blended proteins rose with increasing temperature (30-80 ℃),but it decreased with higher proportion of glycosylated SPI.The gel hardness and springiness of MP and glycosylated SPI blends were significantly better than those of MP and native SPI blends (P ＜ 0.05),and the gel microstructure was more compact and uniform than that of MP and native SPI blends.Compared with MP,the gel whiteness of the mixed proteins significantly decreased,except for no significant difference at a mixing ratio of 9∶1 (P ＞ 0.05).关键词
大豆分离蛋白/糖基化/肌原纤维蛋白/乳化性/凝胶特性Key words
soybean protein isolate/glycosylation/myofibrillar protein/emulsifying properties/gel properties分类
化学化工引用本文复制引用
王博,伊东,谢梦颖,潘男,张莉丽,夏秀芳..糖基化大豆分离蛋白对肌原纤维蛋白功能特性的影响[J].食品科学,2017,38(7):63-69,7.基金项目
国家高技术研究发展计划(863计划)项目(2013AA102208) （863计划）
黑龙江省博士后资助项目(LBH-15013) （LBH-15013）
黑龙江应用技术研究与开发计划重大项目(GA15B302) （GA15B302）
