摘要
采用湿热法将绿豆分离蛋白(MBPI)与葡聚糖(Dextran)进行糖基化反应,并对MBPI-Dextran共价复合物的空间结构及乳液性质进行研究。随着反应时间的延长,MBPI-Dextran共价复合物的接枝度先迅速增加后增速变缓慢。糖基化作用对MBPI的分子结构影响显著,这是由于Dextran分子对色氨酸残基的屏蔽作用导致糖基化反应后MBPI-Dextran共价复合物的荧光强度显著降低,最大吸收波长发生不同程度的红移,糖基化反应后MBPI的三级结构变得更加松散,这对功能特性的发挥非常有利。糖基化反应能够显著改善MBPI的乳化性能及乳液稳定性,80℃及90℃糖基化反应2 h制备的MBPI-Dextran共价复合物乳液的平均粒径和乳析指数最低,乳液稳定性最好;而反应超过2 h后,乳液粒径和乳析指数又增大,使乳液稳定性有所下降,这可能是由于过多的亲水基团的引入破坏了油-水界面平衡所致。
Glycation reaction was occurred between mung bean protein isolate (MBPI)and dextran by wet heat processing.The spatial structure conformation and emulsion properties of MBPI-dextran conjugates were researched.The degree of graft of MBPI-dextran conjugates increased rapidly with the increase of reaction time,and then the increase became slower.Glycation had a significant influence on the molecular structure of MBPI.The fluorescence intensity of MBPI-dextran conjugates after glycation decreased significantly due to the shielding effect of tryptophan residues by dextran molecule.The occurrence of bathochromic shift of the maximum absorption wavelength indicated that the tertiary structure of MBPI after glycation reaction became looser,which was beneficial to the improvement of functional properties.Glycation reaction was able to significantly improve emulsifying properties and emulsion stability of MBPI.The average particle size and creaming index of emulsion for MBPI-dextran conjugates prepared by glycation reaction at 80℃ and 90℃ for 2h were the lowest,and emulsion stabilities were the best.However,the average particle size and creaming index slightly increased when reaction time was more than 2h,which led to the decrease of emulsion stabilities.It was possible that too much introduction of the hydrophilic group broke the balance of oil-water interface,resulting in the decline of emulsion stabilities.
作者
胡淼
赵城彬
李杨
朱建宇
孙禹凡
钟明明
江连洲
齐宝坤
Hu Miao;Zhao Chengbin;Li Yang;Zhu Jianyu;Sun Yufan;Zhong Mingming;Jiang Lianzhou;Qi Baokun(College of Food Science,Northeast Agricultural University,Harbin 150030;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第11期50-56,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江省教育厅创新人才项目(UNPYSCT-2017010)
中国博士后科学基金面上项目
吉林省教育厅科学研究项目
关键词
糖基化反应
绿豆分离蛋白
荧光光谱
乳液性质
glycation reaction
mung bean protein isolate
fluorescence spectra
emulsion properties
