糖基化改性对大豆蛋白抗原性及结构特性的影响研究.docVIP

糖基化改性对大豆蛋白抗原性研究( （河南工业大学粮油食品学院，郑州 450001） 摘要β-伴大豆球蛋白抗原糖基化产物β-伴大豆球蛋白的抗原性降低了糖基化产物颜色加深，且游离氨基含量降低，说明大豆蛋白与糖发生了不同程度的反应。红外光谱中糖链的引入，使蛋白质分子展开，β-转角和无规则卷曲结构含量降低，影响了β-伴大豆球蛋白α亚基的抗原表位从而使大豆蛋白的抗原性降低。关键词TS21 文献标识码：A Effects of glycation modification on soybean protein antigenicity and structural properties Guanhao Bu, Tingwei Zhu, Fusheng Chen* College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China Abstract Soy protein isolate (SPI) and dextran were used as raw materials and SPI-dextran conjugate were prepared under dry-heated at different times through Maillard