| 乳清分离蛋白-可溶性淀粉接枝物的制备及其理化性质 |
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| 引用本文： | 罗志刚,卢静静,孙炜炜.乳清分离蛋白-可溶性淀粉接枝物的制备及其理化性质[J].食品与发酵工业,2011,37(9). |
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| 作者姓名： | 罗志刚 卢静静 孙炜炜 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 国家自然科学基金项目(21004023); 广东省产学研结合项目(2009B090300272); 广东省科技攻关项目(2008B021100016,2009B020312006); 华南理工大学中央高校基本科研业务费资助项目(2009ZM0124) |
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| 摘 要： | 研究了干热法处理条件下乳清分离蛋白-可溶性淀粉接枝物的制备及其二级结构分析,为蛋白质-淀粉接枝物的研究提供参考。A294、褐变、游离氨基含量变化、电泳图谱等证实乳清分离蛋白与可溶性淀粉在干热处理下确实发生了以美拉德反应为基础的接枝反应,且反应天数的延长能够显著促进乳清分离蛋白-可溶性淀粉接枝物的生成。由于大分子淀粉的共价接入,乳清分离蛋白的二级结构遭到破坏;蛋白质表面疏水性指数降低。
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| 关 键 词： | 乳清分离蛋白 可溶性淀粉 接枝产物 二级结构 表面疏水性 |
Preparation and Physicochemical Properties of Whey Protein Isolate-soluble Starch Conjugate |
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| Luo Zhi-gang,Lu Jing-jing,Sun Wei-wei.Preparation and Physicochemical Properties of Whey Protein Isolate-soluble Starch Conjugate[J].Food and Fermentation Industries,2011,37(9). |
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| Authors: | Luo Zhi-gang Lu Jing-jing Sun Wei-wei |
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| Affiliation: | Luo Zhi-gang,Lu Jing-jing,Sun Wei-wei(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | To provide a reference on the study of protein-starch conjugate,the formation and secondary structure of whey protein isolate-soluble starch(SS) conjugate prepared by dry-heating method were investigated.The indexes of significant changes in A294,browning intensity,free amino groups content and SDS-PAGE showed that WPI-SS conjugate was successfully prepared based on Maillard reaction under dry-heating.The results also showed that more incubation time significantly promoted glycosylation in the WPI-SS mixtur... |
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| Keywords: | whey protein isolate soluble starch conjugate secondary structure surface hydrophobicity |
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