糖基化改性提高醇法大豆浓缩蛋白凝胶性的研究

Improvement of Gelling Properties of Alcohol Leaching Soy Protein Concentrate by Glycosylation

摘要:

以提高醇法大豆浓缩蛋白的凝胶性为目的，利用葡聚糖对醇法大豆浓缩蛋白进行糖基化改性，在单因素试验的基础上，采用Box-Behnken模型对工艺条件进行了优化，测定并分析了改性产物在各个条件下的凝胶强度。结果表明最适改性条件为：葡聚糖添加量4.9%、反应温度60 ℃，反应时间44.5 h。此条件下的醇法大豆浓缩蛋白的凝胶强度为286.72 g，是未改性的2.69倍。试验证明该优化工艺能有效的提高醇法大豆浓缩蛋白的凝胶强度。

Abstract:

In order to improve gel strength of alcohol leaching soy protein concentrate, glycosylation modification was realized by adding glucan, and the operation conditions for modification were established by single factor experiment. Box-Behnken model was used to optimize technological conditions, test and analyze the gel strength of modified products under various conditions. The best glycosylation modification conditions were as follows: the augmenter of glucan 4.9%, reaction temperature 60 ℃ and reaction time 44.5 h, under which the gel strength could achieve 286.72 g which was 2.69 times of the unmodified alcohol leaching soy protein concentrate. The experiment proved that the modification technology can effectively increase gel strength of alcohol leaching soy protein concentrate.