面筋蛋白糖基化产物乳化性的研究

摘要

为改善小麦面筋蛋白的乳化性，以葡萄糖为糖基供体，利用干法糖基化法制取糖基化接枝产物。并利用响应面法研究了时间、温度、葡萄糖/面筋蛋白（W/W）对接枝产物乳化性的影响。研究结果表明，改性后面筋蛋白的乳化性有很大的提高，最佳反应条件为：时间3.29 d（约79h）、温度46℃、葡萄糖/面筋蛋白（W/W）35%，此时乳化性为56.57 m2/g。通过研究pH以及温度对接枝物乳化及其稳定性的影响，发现接枝物具有较强的耐酸碱能力，且温度对其影响较面筋蛋白小。%Inorden toimprove emulsificationof wheatgluten,usedglucose as theglycosyl donor, we chose theglycosylationof drymethod to prepareglycosylatedgraft products. We analysised by response surfacemethod to research the effectof reaction time,temperature andglucose/gluten(W/W)ongraft emulsion.The results showed that emulsificationofmodified wheatglutenhad beengreatlyimproved, and theoptimal reactionconditions were that response time was 3.29 d(about 79h),temperature was 46℃,andglucose/gluten(W/W) was 35%.At this time, emulsification was 56.57m2/g. By studying the effectsof pH and temperatureofgraft emulsion andits stability,we found thatgrafting strong acid resistance and alkali resistance,and the effectof temperatureongraftingmaterial was less than thaton the wheatgluten protein.