面筋蛋白糖基化产物乳化性的研究.pdfVIP

34 粮食与油脂 2015 年第 28 卷第 7 期 面筋蛋白糖基化产物乳化性的研究 宋永令，李江河，郭倩倩，郭　续，刘　畅，杨　涛，袁　彩 （河南工业大学粮油食品学院，　粮食储藏与安全教育部工程研究中心，　 粮食储运国家工程实验室，　河南郑州　450001 ） 摘　要：为改善小麦面筋蛋白的乳化性，以葡萄糖为糖基供体，利用干法糖基化法制取糖基化接枝 产物。并利用响应面法研究了时间、温度、葡萄糖/ 面筋蛋白（W /W ）对接枝产物乳化性的影响。 研究结果表明，改性后面筋蛋白的乳化性有很大的提高，最佳反应条件为：时间3.29 d （约79 h ）、 2 温度46 ℃、葡萄糖 / 面筋蛋白（W /W ）35%，此时乳化性为56.57 m /g。通过研究pH 以及温度 对接枝物乳化及其稳定性的影响，发现接枝物具有较强的耐酸碱能力，且温度对其影响较面筋蛋 白小。 关键词：面筋蛋白；葡萄糖；糖基化；乳化性；乳化稳定性 Research on emulsification of gluten glycosyllaion SONG Yong-ling ，LI Jiang-he ，GUO Qian-qian ，GUO Xu ，LIU Chang ，YANG Tao ，YUAN Cai （College of Food Science and Technology ，Engineering Research Center of Grain Storage and Security of Ministry of Education ，Grain Storage and Logistics National Engineering Laboratory ， Henan University of Technology ，Zhengzhou 450001 ，Henan ，China ） Abstract ：In orden to improve emulsification of wheat gluten ，used glucose as the glycosyl donor ，we chose the glycosylation of dry method to prepare glycosylated graft products. We analysised by response surface method to research the effect of reaction time ，temperature and glucose/gluten （W /W ）on graft emulsion. The results showed that emulsification of modified wheat gluten had been greatly improved ， and the optimal reaction conditions were that response time was 3.29 d （about 79 h ），temperature was 2 46 ℃，and glucose/gluten （W /W ）was 35%. At this time ，emulsification was 56.57 m /g. By studying the effects of pH and temperature of graft emulsion and its stability ，we found that grafting strong acid resistance and alkali resistance ，and t