中国食物与营养2017，Vol.23Issue(10)：63-67,5.
葡聚糖糖基化处理对绿豆蛋白抗氧化性影响研究
The Inoxidizability of Mung Bean Protein with Dextran Glycosylation Process
摘要
Abstract
Mung bean protein isolate (MBPI) and dextran as raw material,MBPI-Dextran covalent compounds were prepared through the hot and humid.Through the determination of product of reducing power,DPPH radical scavenging capacity,super oxygen anion free radical (O2-·) clearance ability,hydroxyl free radical (· OH) clearance ability,this research evaluated the effects of glycosylation reaction on MBPI antioxidant capacity.The results showed that the MBPI-Dextran conjugates had certain antioxidant capacity,especially compared to 80 ℃,antioxidant capacity of the product of the reaction under the condition of 90 ℃ significantly increased,which was related to the degree of maillard reaction,the maillard reaction under high temperature process was accelerated,prompted production more material with anti-oxidation ability.Therefore,MBPI-Dextran had certain application value on antioxidant capacity.关键词
绿豆蛋白/葡聚糖/糖基化处理/抗氧化性Key words
mung bean protein/dextran/glycosylation process/inoxidizability引用本文复制引用
江连洲,王中江,张潇元,伍丹,张菀坤,张璟,卢燕,全惟诚,米思,刘爽..葡聚糖糖基化处理对绿豆蛋白抗氧化性影响研究[J].中国食物与营养,2017,23(10):63-67,5.基金项目
国家自然科学基金面上项目(项目编号:31671807、3157101375) （项目编号:31671807、3157101375）
十三五重点研发专项“中华传统食品工业化加工关键技术研究与装备开发”(项目编号:2016YED0400402) （项目编号:2016YED0400402）
方便即食豆制品制造关键技术研究及新产品创制(项目编号:2016YFD0400702) （项目编号:2016YFD0400702）
霍英东教育基金会高等院校青年教师基金(项目编号:20152325210002). （项目编号:20152325210002）
