食品工业科技2024，Vol.45Issue(2)：59-66,8.DOI:10.13386/j.issn1002-0306.2023030194
湿法糖基化改性大豆分离蛋白在低致敏千页豆腐中的应用
Application of Wet Glycosylation Modified Soybean Protein Isolate in Hypo-allergenic Chiba Tofu
摘要
Abstract
Two monosaccharides,glucose and xylose,were used as glycosyl donors to investigate the effects of reaction time,reaction temperature,protein-to-sugar ratio and protein concentration on the wet glycosylation reaction of soybean protein isolate.The allergenicity of SPI-glucose derivative(SPI-glucose)and SPI-xylose derivative(SPI-xylose)was anal-yzed.SPI-glucose and SPI-xylose were used to produce the hypo-allergenic Chiba tofu.The results showed that xylose was more likely to glycosylate with SPI than glucose,but it was also more likely to produce melanoidin.The highest degree of glycosylation reaction was observed at the protein concentration of 25 mg/mL.The degree of glycosylation reaction was positively correlated with the reaction temperature,reaction time,and the amount of sugar added.The results of SDS-PAGE and fourier transform infrared spectroscopy showed that glycosylation caused covalent binding of SPI and sugar molecules,and the free amino group content of SPI was reduced.The degree of glycosylation reaction was negatively correlated with the allergenicity of SPI,and the allergenicity of SPI-xylose could be reduced by up to 50%.Chiba tofu made from SPI-xylose using glutamine aminotransferase(TGase)had good elasticity and chewiness.关键词
大豆分离蛋白/葡萄糖/木糖/糖基化/致敏性/千页豆腐Key words
soybean protein isolate/glucose/xylose/glycosylation/allergenicity/Chiba tofu分类
轻工纺织引用本文复制引用
栾慧琳,华晓晗,戴澍涵,贾鑫,殷丽君..湿法糖基化改性大豆分离蛋白在低致敏千页豆腐中的应用[J].食品工业科技,2024,45(2):59-66,8.基金项目
山东省重点研发计划(2022CXGC010602) （2022CXGC010602）
传统特色豆类食品品质形成机理及其调控技术研究(2021YFD2100102). （2021YFD2100102）
