期刊论文

The Study on Glycosylation and Functional Properties of Rapeseed Protein

中文

食品工业

1004-471X

2017

38

1

156-160

(2014CFB884):湖北省自然科学基金面上项目-青年基金

本校为第一机构

采用湿热法对菜籽蛋白进行了糖基化修饰改性,研究结果表明,在菜籽蛋白的质量浓度为8 mg/m L,蛋白质与葡聚糖质量比为1︰1,反应温度和反应时间分别为60℃和6 h的条件下菜籽蛋白的接枝度可达46.0。对改性后的菜籽蛋白功能性质进行对比分析可知,糖基化修饰可显著改善菜籽蛋白的功能性质,与原样菜籽蛋白相比,其溶解性和起泡性分别提高了2.7和1倍,而乳化性活性,乳化稳定性则分别提高了45.6%和24.9%。

The rapeseed protein was modified by glycosylation reaction through water-heating method. The result of singlefactor experiment indicated that the degree of graft could be increased up to 46.0% under the reaction condition as follows： the protein concentration 8 mg/mL, the mass ratio of protein-to-dextran 1 ： 1, reaction temperature 60℃, and reaction time 6 h. Compared with rapeseed protein, the solubility, foaming capacity emulsifying property and emulsion stability of the rapessed protein-dextran conjugates were significantly impr...