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基于輻照?qǐng)鎏腔男缘拇蠖沟鞍變鋈诜€(wěn)定性提高研究
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國(guó)家重點(diǎn)研發(fā)計(jì)劃項(xiàng)目（2018YFD0400600）


Improvement of Soy Protein Freeze-thaw Stability by Using Glycosylation Modification Based on Irradiation Field
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    摘要:

    為了提高大豆蛋白的凍融穩(wěn)定性,，在輻照?qǐng)鱿虏捎脻穹ㄌ腔男源蠖狗蛛x蛋白,，以接枝度和凍融后的乳析指數(shù)為指標(biāo)進(jìn)行優(yōu)化改性工藝試驗(yàn)。結(jié)果表明：在大豆分離蛋白(SPI)與麥芽糖(M)質(zhì)量比為4,、SPI質(zhì)量濃度為40mg/mL,、輻照劑量為7.5kGy的條件下，制備的SPI凍融穩(wěn)定性顯著提高,；與未改性SPI相比,，改性SPI 3次凍融循環(huán)后乳液乳析指數(shù)分別降低了22.98、28.40,、30.70個(gè)百分點(diǎn),，出油率分別降低了9.7、21.2,、26.4個(gè)百分點(diǎn),；乳化活性指數(shù)和乳化穩(wěn)定性指數(shù)比未改性的SPI分別提高了9.26m2/g和376min；紅外光譜分析表明,，麥芽糖分子以共價(jià)鍵的形式與大豆分離蛋白結(jié)合,；掃描電鏡表明，輻照SPI-M微觀結(jié)構(gòu)呈蜂窩狀,，呈現(xiàn)出良好的持水性,；光學(xué)顯微鏡分析表明，與未改性的SPI乳液相比,，凍融處理后的輻照SPI-M乳液只出現(xiàn)部分小油滴,，乳液狀態(tài)更穩(wěn)定。

    Abstract:

    In order to improve the freezethaw stability of soy protein, wet glycosylation modified soy protein isolate was tested in the irradiation field, and the modification process was optimized by using the degree of grafting and cream index as indicators. The results showed that the freezethaw stability of SPI prepared under the conditions of the mass ratio of soy protein isolate (SPI) and maltose (M) 4, SPI mass concentration 40mg/mL, and irradiation dose 7.5kGy was significantly improved. Compared with unmodified SPI, the emulsion cream index of the modified SPI after three freezingthawing cycles was decreased by 22.98 percentage points, 28.40 percentage points and 30.70 percentage points, respectively, and the oiling off was decreased by 9.7 percentage points, 21.2 percentage points and 26.4 percentage points, respectively. Emulsifying activity index and emulsifying stability index were increased by 9.26m2/g and 3.76min, respectively, compared with that of unmodified SPI. Infrared spectroscopy analysis indicated that the maltose molecule was bound to soy protein isolate in the form of covalent bonds. Scanning electron microscopy showed that the microstructure of SPI-M irradiated was honeycomb and showed good water holding capacity. The results of optical microscopy showed that compared with the unmodified SPI emulsion, only small oil droplets appeared in the SPI-M emulsion after freezethaw treatment, and the emulsion state was more stable. The research result provided theoretical and technical reference for the production of soy protein with high freezethaw stability. 

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王喜波,王玉瑩,周淼,姜朔,付玲.基于輻照?qǐng)鎏腔男缘拇蠖沟鞍變鋈诜€(wěn)定性提高研究[J].農(nóng)業(yè)機(jī)械學(xué)報(bào),2020,51(10):387-394. WANG Xibo, WANG Yuying, ZHOU Miao, JIANG Shuo, FU Ling. Improvement of Soy Protein Freeze-thaw Stability by Using Glycosylation Modification Based on Irradiation Field[J]. Transactions of the Chinese Society for Agricultural Machinery,2020,51(10):387-394.

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  • 收稿日期:2019-12-24
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  • 在線發(fā)布日期: 2020-10-10
  • 出版日期: 2020-10-10
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