大豆蛋白-阴离子多糖共价复合物性能研究.pdfVIP

1314ls08-01 2014 年第 27 卷第 8 期 粮食与油脂 49 大豆蛋白- 阴离子多糖共价复合物性能研究 1 2 王允华 ，郭兴凤 （1. 周口市技工学校，　河南周口　466000 ； 2. 河南工业大学，　河南郑州　450001 ） 摘　要：以大豆分离蛋白为原料，加入壳聚糖和海藻酸钠在干热条件下使其进行共价交联。SDS– PAGE 凝胶电泳图谱显示，通过热反应的大豆蛋白―多糖共价复合物，在PAGE 的分离胶和浓缩 胶交界处出现特殊谱带，证明大豆蛋白与多糖发生了共价交联；傅里叶红外光谱分析结果也证实 了反应的存在。大豆蛋白―多糖共价复合物较大豆蛋白而言，溶解性、乳化性和乳化稳定性、热稳 定性均有明显提高；乳化型碎肉制品中添加量为6% 时，肉制品的得率和质构特性显著改善。 关键词：大豆分离蛋白；海藻酸钠；壳聚糖；共价交联 Research on properties of soybean protein-polysaccharides conjugations 1 2 WANG Yun-hua ，GUO Xing-feng （1. Zhoukou Technical School ，Zhoukou 466000 ，Henan ，China ； 2. Henan University of Technology ，Zhengzhou 450001 ，Henan ，China ） Abstract ：Soybean poretin isolate （SPI ），chitosan （CHI ）and sodium alginate （SA ） were used as the main materials to prepare protein–polysaccharide conjug ations by dry–heat reaction. According to the analysis of SDS–PAGE ，new bands was found at the borderline between separation gel and stacking gel in comparison with unreacted soybean proteins. The molecular structure of the conjug ates were analyzed through IR ，the conjug ation between protein and polysaccharide were confirmed. Compared with untreated protein ，the soy protein–polysaccharides solubility ，emulsifying ability ，emulsion stability and thermal stability were increased obviously ，and the yield and texture properties of meat produts were improved when the conjug ates were added to meat produts at 6%. Key words ：soybean protein isolate ；chitosan ；sodium alginate ；conjug ation 中图分类号：TS201.2＋1 文献标识