本研究以花生脱脂粉为原料，采用低温冷沉法分离制备了花生蛋白富集组分，花生蛋白富集组分与麦芽糊精以1:1混合，在60 ℃湿度79%的干热条件下，花生球蛋白富集组分反应1~7 d，伴花生球蛋白富集组分反应8~24 h，运用SDS-PAGE电泳表征了花生蛋白富集组分与多糖接枝反应进行的情况，采用热特性与荧光光谱等手段表征了花生分离蛋白与多糖的接枝反应产物结构特性的变化。SDS-PAGE分析表明花生球/伴球蛋白富集组分已经在干热条件下与麦芽糊精发生交联反应生成大分子的接枝产物，伴花生球蛋白相比花生球蛋白富集组分更易与麦芽糊精发生美拉德反应。花生蛋白富集组分与麦芽糊精的混合或者接枝反应显著地改善了蛋白组分的热稳定性。花生蛋白富集组分随着糖接枝反应程度的加深其空间结构先变得松散，而后又再次变得更加紧凑。

The arachin/conarachin-rich fractions were isolated from defatted peanut flour by cryoprecipitation in this study. The peanut protein-rich fractions were mixed with maltodextrin in a 1:1 weight ratio. At a temperature of 60 ℃ and a relative humidity of 79%, arachin-rich and conarachin-rich fractions underwent glycosylation reactions for one to seven days and 8 to 24 h, respectively. The extent of glycosylation between peanut protein-rich fractions and polysaccharides was characterized using sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and the changes in the conformational properties of the glycosylation products of peanut protein isolates and polysaccharides were investigated using thermal properties and fluorescence spectra. The SDS-PAGE analysis indicated arachin/conarachin-rich fractions underwent cross-linking reaction with maltodextrin to generate macromolecular grafted products under dry-heating conditions. The subunits of conarachin-rich fraction readily underwent Maillard reaction with maltodextrin than those of the arachin-rich fraction. The thermal stability of peanut protein fractions was remarkably improved by mixing or conjugation of peanut protein-rich fractions with maltodextrin. The conformational structure of peanut protein-rich fraction became loose and subsequently compact with increasing extent of glycosylation.

广东省自然科学基金项目（2014A030313767）