摘要
玉米谷蛋白在中性及偏酸性条件下溶解性差的特点限制了其在食品工业的应用。为了改善其溶解性,在D-氨基半乳糖盐酸盐存在条件下,对玉米谷蛋白进行美拉德糖基化改性。结果表明,在玉米谷蛋白质量浓度30 g/L、蛋白与糖质量比为1:2、反应温度90℃、反应体系pH10和反应时间2 h条件下,玉米谷蛋白的糖基导入量为(439.863±10.700)mg/g玉米谷蛋白。与未糖基化改性的蛋白相比,改性玉米谷蛋白的溶解性非常显著改善,起泡性提高了1.692倍,起泡稳定性降低了42.467%,乳化性提高了86.152%,乳化稳定性基本不变,持水性提高了1.13倍,持油性降低了13.684%。
The poor solubility of corn glutelin in neutral and acidic conditions limit its application in food industry. In order to improve solubility of corn glutelin, it was modified by Maillard in the presence of D-Galactosamine hydrochloride. Amount of the D-Galactosamine conjugated to corn glutelin was used as an indicator to evaluate reaction condition. Reaction conditions of the glycosylation were optimized by single factor experiment. The results showed that the optimum reaction pH, temperature, corn glutelin mass concentration, mass ratio of protein and sugar and reaction time were 10, 90 ℃, 30 g/L, 1：2 and 2 h. Under optimized condition conjuncted sugar content of corn gluten reached（439.863±10.700） mg/g corn glutelin. Compared with that of original corn glutelin, the solubility of modified corn glutelin was improved obviously, the foaming capacity increased 1.692 times, the foam stability decreased 42.467%, the emulsifying activity index（EAI） increased 86.152%, the emulsion stability index（ESI） did not changed, the water binding capacity increased 1.13 times, the oil binding capacity decreased 13.684%.
出处
《食品科技》
CAS
北大核心
2016年第7期244-250,共7页
Food Science and Technology
基金
国家自然科学基金面上项目(31371726)
黑龙江省应用技术研究与开发重大项目(2013G0880)
黑龙江省自然科学基金面上项目(C201332)
齐齐哈尔市科技局项目(GYGG-201208)
关键词
玉米谷蛋白
D-氨基半乳糖盐酸盐
美拉德糖基化
理化性质
corn glutelin
D-Galactosamine hydrochloride
Maillard glycosylation
physicochemical properties
