摘要
为提高大豆分离蛋白的表面活性,试验采用过氧乙酸控制性的打开蛋白质的二硫键,并在此基础上加入葡聚糖进行复合修饰。结果表明:随着二硫键断开程度的增加,接枝度明显提升,褐变度与其有相同的变化趋势。当二硫键断开率为46%时,表面活性最理想。其中乳化性和乳化稳定性提高107.56%和175%;起泡性和起泡稳定性提高83.63%和105%;荧光图谱表明随着二硫键断开率的增加,荧光强度出现先升高后降低的趋势,而糖基化复合产物荧光强度依次降低;SDS-PAGE进一步证实,在糖基化过程中7S亚基最先消失,二硫键断开后,可以加速11S酸性亚基与葡聚糖发生糖基化反应。
In order to improve the surface activity of soy protein isolate,the experiment used peracetic acid to partially cleaving the disulfide bonds of the protein,and based on this,dextran was added for compound modification.The experimental results showed that with the increase of the degree of disulfide bond disconnection,the degree of grafting was obviously improved,and the browning degree had the same trend.When the disulfide bond breaking rate was 46%,the surface activity was most desirable.The emulsifying and emulsifying stability increased by 107.56%and 175%;the foaming and foaming stability increased by 83.63%and 105%;the fluorescence spectrum showed that the fluorescence intensity first rise and then decrease with the increase of the disulfide bond breaking rate.The fluorescence intensity of glycosylated composite products decreased in turn;SDS-PAGE further confirmed that the 7S subunit disappeared first during the glycosylation process,and the 11S acidic subunit and the portuguese could be accelerated after the disulfide bond was broken.The glycan underwent a glycosylation reaction.
作者
王碧璇
李军生
钟新
阎柳娟
黄国霞
WANG Bixuan;LI Junsheng;ZHONG Xin;YAN Liujuan;HUANG Guoxia(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou,Guangxi 545006,China;Guangxi Key Laboratory of Green Processing of Sugar Resources,Liuzhou,Guangxi 545006,China;Guangxi University Key Laboratory of Sugar Resources Processing,Liuzhou,Guangxi 545006,China)
出处
《中国饲料》
北大核心
2019年第11期22-27,共6页
China Feed
基金
国家自然科学基金项目(21466006)
关键词
大豆分离蛋白
过氧乙酸
葡聚糖
表面活性
结构
soy protein isolate
peracetic acid
dextran
surface activity
structure
