摘要
将大豆分离蛋白(SPI)与麦芽糊精(MD)通过美拉德反应制成SPI/MD糖基化复合物,采用紫外—可见分光光度计测定游离氨基含量和接枝度,利用差示扫描量热法分析热性质,并对SPI/MD复合体系和混合体系酸诱导凝胶流变性和微观结构进行比较。结果表明:长时间热处理会使SPI与更多的MD发生糖基化反应,SPI与MD共价结合会使体系结构发生明显改变,SPI/MD复合体系的Tp增加且ΔH降低,表明体系的热稳定性增加。SPI/MD复合体系凝胶G′显著降低,随着热处理时间的延长,凝胶G′的降低趋势明显,这可能是由于MD的共价结合引起SPI结构的改变,使共价相互作用不能很好地支撑凝胶网络,导致SPI/MD复合体系凝胶的弱化。SPI/MD混合体系凝胶G′显著增加,这是由于两种高分子聚合物之间的相分离作用所致。此外,SPI/MD复合体系形成的酸凝胶微观结构不均一、疏松且有较大的孔洞,而SPI/MD混合体系能够形成均匀、致密的凝胶网络。
Soybean protein isolate(SPI) and maltodextrin(MD) were prepared into SPI/MD conjugate systems by Maillard reaction. Free amino groups content and degree of graft were measured by UV spectrophotometry. Thermal property was analyzed by differential scanning calorimetry. The SPI/MD conjugate and mixture systems were added with 0.6%of GDL, the systems were acidified with GDL at 25 ℃ for 5 h. Effect of Maillard reaction time on rheological property of SPI acid-induced gel was explored. At the same time, the comparison of rheological property and microstructure between SPI/MD conjugate and mixture systems was researched. Results showed that SPI could glycate more MD by heating for long time. The structure of SPI system changed significantly induced by covalent binding with MD. For SPI/MD conjugate systems, Tp increased and ΔH decreased, which indicated the increase in thermal stability. SPI/MD conjugate system gels G′ reduced remarkably, and the decreasing tendency of G′ was more obvious with increasing heat treatment time. It was possible that SPI structure was changed induced by covalent binding with MD, which might not be fully available for covalent interactions in gel network, leading to weakening of SPI/MD conjugate system gels. SPI/MD mixture system gels G′ enhanced significantly, which can be accounted by the phase-separation interactions between the two polymers.In addition, compared with SPI acid-induced gels, the microstructure of acid-induced gels formed by SPI/MD conjugate systems which had looser structure and larger hole was lack of homogeneity, while SPI/MD mixture systems could form homogeneous and compact gel network.
作者
赵城彬
鄢健楠
刘景圣
许秀颖
吴玉柱
张浩
曹勇
齐宝坤
Zhao Chengbin;Yan Jiannan;Liu Jingsheng;Xu Xiuying;Wu Yuzhu;Zhang Hao;Cao Yong;Qi Baokun(College of Food Science and Engineering, National Engineering Laboratory for Wheal and Com Deep Processing, Jilin Agricultural University, Changchun 130118;College of Food Science , Northeast Agricultural University, Harbin 150030;College of Life Science, Northeast Agricultural University, Harbin 150030)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第3期35-41,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
吉林省教育厅科学研究项目(JJKH20180654KJ)
中国博士后科学基金面上项目(2018M631902)
黑龙江省高等学校青年创新人才项目(UNPYSCT-2017010)
全国粮食行业领军人才资助项目(LL2018201)
关键词
糖基化反应
大豆分离蛋白
酸诱导凝胶
流变性
微观结构
glycation reaction
soybean protein isolate
acid-induced gels
rheological property
microstructure
