通过大分子拥挤体系发生Maillard反应制备大豆蛋白-葡聚糖共价复合物,系统研究了不同反应条件对制备产物的影响,得出最佳条件为:pH6.5的磷酸盐缓冲液中,反应物总浓度为40％,60℃反应30h,SPI与葡聚糖共价接枝效果最好,表现出了优越的乳化性质.采用十二烷基磺酸钠聚丙烯酰胺凝胶电泳法(SDS-PAGE)证实了大豆分离蛋白与葡聚糖之间发生共价结合,产生了共价复合物.该方法制备的产物色泽良好,褐变颜色较少,反应时间大大缩短,只需30h即可完成,而传统的干热制备反应一般需要几天或者数周才能完成.该实验模拟大分子拥挤环境,将多糖和蛋白质作为生物大分子处于该环境中,得到的产物大豆蛋白-葡聚糖共价复合物,可作为一种“绿色”乳化剂,可广泛应用到食品工业中.%The soy protein isolate - dextran conjugates was prepared via the Maillard reaction in macromolecular crowding conditions. The impact of various processing conditions on the formation of SPI - dextran conjugates was investigated. The optimal conditions chosen from the experiments were: total concentration of the reactants 40% , pH6. 5 at 60C for 30h. Under the above condition, a superior emulsion property was obtained. The covalent attachment of dextran to SPI was confirmed by sodium dodecyl sulfate - polyacrylamide gel electrophoresis ( SDS - PAGE). The color of the product prepared by this method was light and less browning. The reaction time was only 30h while the traditional dry - heating reaction usually took from several days to weeks. The experiment simulated macromolecule crowding environment where the polysaccharides and proteins were all in macromolecular environment. The product soy protein -dextran conjugates is a "green" emulsifier and can be widely used in food industry.
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