干热条件下大豆分离蛋白与核糖的美拉德反应研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.7 干热条件下大豆分离蛋白与核糖的美拉德反应研究 徐真真，黄国清，肖军霞 （青岛农业大学食品科学与工程学院，山东青岛266109） 摘要：美拉德反应可显著改善大豆分离蛋白（SPI ）的功能性质，本文研究了干热条件下SPI 与核糖发生美拉德反应的可能性， 即将SPI 和核糖粉末直接混合后，以290 nm 下的吸光度值和色度值L 为指标，研究反应温度、混合比例、相对湿度及反应时间对两 者美拉德反应的影响，并对美拉德反应产物的热性能和流变学性质进行了表征。结果表明，在干热条件下SPI 与核糖极易发生美拉德 反应，且最适条件为反应温度80 ℃、SPI：核糖混合比例1:1 （m/m ）、相对湿度26.10%和反应时间6 h。DSC 分析表明SPI 和核糖通 过美拉德反应产生了易分解的中间产物，流变学研究则说明生成了大分子产物，使得美拉德反应产物在溶液中的黏度显著增加、弹性 特征明显增强。由于干热法与广泛使用的湿热法相比工艺更加简单可行，因此在SPI 的改性中具有很强的实际应用价值。 关键词：SPI；核糖；干热法；美拉德反应 文章篇号：1673-9078(2015)7-248-252 DOI: 10.13982/j.mfst.1673-9078.2015.7.039 Maillard Reaction of Soybean Protein Isolate with Ribose during Dry Heating XU Zhen-zhen, HUANG Guo-qing, XIAO Jun-xia (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China) Abstract: The Maillard reaction has been reported to be capable of improving the functional properties of soybean protein isolate (SPI). This work attempted to explore the possibility of the Maillard reaction between SPI and ribose under the dry heating circumstance, and the effects of temperature, SPI/ribose mixing ratio, relative humidity, and reaction duration were investigated in terms of absorbance at 290 nm and L values. In addition, thermal behavior and rheological properties of the resultant products of the Maillard reaction were characterized as well. The results indicated that the reaction occurred readily using dry heat and the optimum conditions were: temperature 80 ℃, SPI to ribose ratio 1:1 (m/m), relative humidity 26.10% and reaction duration 6 h. Differential scanning calorimetry (DSC) analyses confirmed that labile interme