摘要
大豆蛋白与淀粉及其水解物在60℃、相对湿度75%的条件下通过美拉德反应进行改性,反应在192h内可以完成。淀粉水解物的分子量太小或者太大都对大豆蛋白—淀粉复合物的性质有一定的影响,小分子葡萄糖还原性醛基浓度大,反应速度快,反应物中残留的赖氨酸明显减少,复合物的各种物化性质也相对较差,直接采用大分子原淀粉,还原性醛基浓度太低;反应进行缓慢,反应程度也比较低,在实际应用中有一定的限制。大豆蛋白改性后,在广泛的pH范围内,都有较高的溶解度,在pH6时,其热稳定性、乳化性、泡沫性能和水化能力都有较大的提高。一般情况下使用DE值5～10的淀粉水解物与大豆蛋白反应比较合适。
The conjugation of soy protein and starch at 60℃ and relative humidity 75% completed in 192 hours. The conjugates showed better solubility in all pHs, and better thermal stability, emulsion, foaming, and water holding capacity over the untreated soy protein at pH6. The molecular weight of starch hydrolysates had some impact on the properties and the reaction of the conjugates. Glucose, which reacted with soy protein swiftly and thoroughly, did not result in conjugate with good physicochemical properties. On the contrary, the lower residue of lysine amino acid in the conjugate would impair the nutrition quality of the modified protein products. On the other hand, high molecular weight reactants like native starch, with lower concentration of reducing carbonyl groups than other glycosyl reactants, resulted in reaction with lower reaction rate and lower reaction extend, and hence made it commercially unfavorable. As a whole, conjugates from starch hydrolysate with DE 5～10 showed better functional properties.
出处
《食品科技》
CAS
北大核心
2002年第9期26-29,34,共5页
Food Science and Technology
基金
国家自然科学基金项目(20106004)
广东省自然科学基金项目(980021)
国家留学基金委资助。
