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。%Soybean poretin isolate(SPI),chitosan(CHI)and sodium alginate(SA)were used as the main materials to prepare protein-polysaccharide conjugations 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 conjugates were analyzed through IR,the conjugation 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 conjugates were added to meat produts at 6%.
展开▼
