大豆科学2017，Vol.36Issue(3)：452-458,7.DOI:10.11861/j.issn.1000-9841.2017.03.0452
糖基化大豆分离蛋白制备工艺优化及对其性质的影响
Optimization of Glycosylation of Soy Protein Isolate Preparation Process and Its Effect on the Properties
摘要
Abstract
Using the soy isolated protein as experimental materials,this paper mainly studied the glycosylation modification conditions optimized by central composite design and the effects on solubility,gelation,emulsification and heat stability of isolated soybean proteins after glucose treatment.The results showed the optimum reaction conditions were:Reaction temperature 69.49℃,reaction time 46.64 min,the glycosylation was 10.64％,the gel strength could achieve 76.03.Under the same pH,its solubility significantly increased through the glycosylation of the protein than soy protein isolate.In the aspect of emulsifying property,the emulsifying property was also obviously enhanced after glycosylation.This paper provided a theoretical basis for the application of glycosylation modification in the food processing industry.关键词
大豆分离蛋白/糖基化/功能特征Key words
Soybean protein isolate/Glycosylation/Function characteristics分类
轻工纺织引用本文复制引用
赖颖,李青芝,钟可..糖基化大豆分离蛋白制备工艺优化及对其性质的影响[J].大豆科学,2017,36(3):452-458,7.基金项目
2014年度河南省教育厅科学技术研究重点项目(14B416008). （14B416008）
