摘要
大豆蛋白是一重要的植物蛋白。最为一种主要的植物蛋白资源,大豆蛋白具有便宜易得,功能性良好,营养价值高等优点。具有较高的开发和利用价值。但这些蛋白质通常为结构紧凑的球形分子,在水中的溶解性较差,乳化和起泡性等功能性质受到限制。基于Maillard反应机理改性大豆蛋白,所得到的糖基化产物具有良好的功能性质。这种方法也是一种绿色有效的改性方法,然而由于这种方法的一些局限性,使其难以实现工业化生产。
本课题旨在提高大豆蛋白的乳化功能特性。使用喷射蒸煮处理制备大豆蛋白糖基化产物,并使用限制性酶解对糖基化产物进行进一步改性。对所得到的产物进行了功能性分析,并将其运用到搅打稀奶油的制备中,部分替代酪朊酸钠,同时对替代后的奶油进行分析。本文系统的探讨了使用喷射蒸煮处理改性提升大豆蛋白功能性质的方法,并以高乳化性大豆蛋白为原料替代搅打稀奶油中的酪朊酸钠。研究结果如下:
(1)比较了喷射蒸煮处理在不同处理条件下,不同糖种类对接枝效果的比较,并研究了其功能性质。研究表明:在140℃90S条件下,糖含量10%时,接枝效果最好,产物乳化性能有所提升。通过喷射蒸煮处理作为糖基化反应的反应容器,反应效果随着反应温度,反应时间的增加而增大。相比于SPI而言,蛋白质-糖复合物,乳化性,泡沫型等性能有所提升。处理后的样品表面疏水性有较大幅度上升。SDS-PAGE分析显示,有较大蛋白质聚集体产生。
(2)用4种酶对糖基化产物进行水解,比较了不同酶种类,不同水解时间对糖基化产物功能性质的影响。结果表明:使用0.5%的胰蛋白酶水解15min后的产物具有最好的乳化性能,其酸性条件下的溶解性有一定的提升。通过限制性酶解反应能使糖基化产物在酸性条件下的溶解性能增强,乳化性能得到进一步提升。随着酶解程度度的加深,乳化性能会有所下降。
(3)将酶解改性后的复合物运用到搅打稀奶油的制备中,部分替代酪朊酸钠。并对使用替代品制得的奶油进行了性质分析。结果表明:随着替代含量的增加,奶油粒度,搅打起泡率,硬度等变化较大。使用30%的改性蛋白是最佳替代量。
Soy protein is an important plant protein. As a major protein resources,soy bean protein is easy to get and has nice functional property and nutritional value. So it has high value in use. However, soy protein is a compact spherical molecule, and has poor solubility under some pH. It's emulsifying and foaming properties also limited. The method based on Maillard reaction is an effective and environmentally friendly modification. The conjugation of protein and suger based on Maillard reaction aloe have great functional properties, such as solubility, emulsifying. However, this method had some limitations, so it's difficult to achieve industrial application. This study aims to improve the emulsification of soy protein and other proporties. Preparing conjugations of soybean protein and suger by thermal treatment, and further modified by using the enzyme. We did a functional analysis of the product we get, applied it to the whipped cream. This study systematicly learned the thermal treatment to modified soy protein to improve it's functional properties. Using high emulsifying soy protein as a substitute to replaced the sodium caseinate in whipped cream. The results are as follows:
(1) Compare the conjugations made by themal treatment at different treatment conditions, use effect of sugars. The results are as follows: The conjugation made under the conditions in 140℃90s, 10% sugar content has best funtional proporties. As the reaction temperature, reaction time increases, the conjugation has better functional properties. Compared to SPI, the complexes have good emulsifying and foaming proporties. SDS-PAGE analysis showed that the reaction produced big protein aggregation.
(2) Using 4 enzymes hydrolysis of the conjugation. Compare the effect of different enzyme types, different hydrolysis time on Functional Properties. The results showed that: hydrolysis of the conjugation by Trypsin after 15min has the best emulsifying properties, Its solubility under acidic conditions has improved too. After that, as the enzymatic reaction continues, emulsifying properties will decline.
(3) The modified protein was applied to the preparation of whipped cream, replace sodium caseinate, and the functional properties were analyzed.The result shows: As the increase of alternative content, the cream particle size, foaming rate and firmness were change. With 30% of the amount of protein is the best alternative.
引文
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