摘要
对溶液体系中大豆分离蛋白(soybean protein isolate,SPI)与葡萄糖和麦芽糖之间的糖基化反应进行超声预处理,探讨超声预处理对SPI/糖复合物酸诱导凝胶性质的影响。傅里叶变换红外光谱分析表明糖分子与SPI形成了共价复合物。超声预处理20 min时,SPI/糖复合物的接枝度最大。葡萄糖和麦芽糖与SPI的糖基化作用会降低蛋白质的表面疏水性(H_0)和平均粒径(D_(43)),而超声预处理能够使SPI/糖复合物具有更高的H_0和更低的D_(43)。由于疏水相互作用的减小,糖基化反应会削弱SPI酸诱导凝胶网络,导致凝胶强度和凝胶持水性降低。然而,超声预处理能够降低或消除糖基化反应对SPI酸诱导凝胶的弱化作用,甚至能够改善蛋白质的凝胶性。
The glycosylation reaction of soybean protein isolate(SPI) with glucose and maltose in a phosphate buffered saline was allowed to take place after ultrasonic pretreatment. The aim was to investigate the effect of ultrasonic pretreatment on acid-induced gel properties of SPI/sugar conjugates. Fourier transform infrared spectroscopy(FTIR) analysis indicated the formation of covalent conjugates between sugars and SPI. The largest degree of grafting for SPI/sugar conjugates was found upon ultrasonic pretreatment of the reaction system for 20 min. The surface hydrophobicity(H_0) and average particle size(D_(43)) of SPI were reduced by glycosylation with glucose and maltose. SPI/sugar conjugates with ultrasonic pretreatment had higher H_0 and lower D_(43). The glycosylation reaction could weaken the network structure of acid-induced SPI gel due to the reduction of hydrophobic interaction, leading to a decrease of gel strength and water-holding capacity. However, ultrasonic pretreatment could reduce or abrogate the weakening effect of glycation on acid-induced SPI gel, and even improve gel properties.
引文
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