学术
液相体系制备大豆酸沉蛋白-葡聚糖共价复合物及其反应机制（Ⅰ）共价复合物的制备
齐军茹[1] 杨晓泉[1] 廖劲松[2]
[1]华南理工大学食物蛋白工程研究中心,广东广州510640 [2]华南师范大学生命科学学院,广东广州510631
摘 要:
作为一项新的有效的制备方法，对液相体系中发生Maillard反应的的各种影响因素进行系统研究，结果表明，80％乙醇体系中，反应体浓度为60％、50℃时反应6h以及95％乙醇体系中，反应体浓度为60％、60℃时反膨24h条件下得到的产物表现出了优越的乳化活性。并采用SDS—PAGE技术证实蛋白与多糖之间发生其价结合反庸。[著者文摘]
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文章出处:
《食品科学》-2008年29卷1期 -111-114页
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1002-6630（2008）01-0111-04
Preparation and Theoretical Analysis of Soy Protein-polysaccharide Conjugates Obtained in Liquid System （I） Preparation of Soy Protein-dextran Conjugates
QI Jun-ru, YANG Xiao-quan, LIAO Jin-song （1.Food Protein Engineering Research Center, South China University of Technology, Guangzhou 510640, China ; 2.College of Life Science, South China Normal University, Guangzhou 510631, China）
Abstract:
As a new and efficient method, various factors affecting the Maillard reaction in liquid system were studied in a series of experiments. It showed that products having the same excellent emulsifying properties with 80% ethanol reacting system, concentration of reactant is 60%, 50℃ during 6 h with 95% ethanol reacting system while the concentration of reactant is 60%, 60℃ during 24 h, the emulsifying properties become optimized and could be compared with dry-heating. The covalent attachment of polysaccharides to protein was confirmed by SDS-PAGE.[著者文摘]
Key words:
conjugate; SAPP; emulsifying properties; maillard reaction
基金资助:
广东省自然科学基金博士科研启动基金项目（05300173）;华南理工大学自然科学基金项目（E5040980）
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