喷射蒸煮水热处理提升大豆分离蛋白乳化性的研究

摘要

The glycosylation of soybean protein occurred in a jet cooker in this study.Under high-temperature and high-pressure hydrothermal conditions, the Maillard reaction of protein with small-molecule monosaccharides or disaccharides happened to generate covalent compounds.The results showed that the covalent compounds had higher emulsifying activity than soybean protein.In details, the emulsifying activity of covalent compounds changed slightly under high-temperature and high-salinity conditions.%该文使用喷射蒸煮水热反应器进行大豆蛋白糖基化反应,在高温、高压的水热条件下,蛋白质与小分子单糖及双糖进行Mailard反应,生成共价复合物.结果显示生成的复合物比大豆蛋白乳化活性有所提升,其在高温、高盐的条件下乳化活性的变化较小.