Abstract: In order to improve the emulsifying property of peanut protein isolate by glycation reaction,the effects of grafting degree,different reducing sugar,reaction temperature and the ratio of peanut protein isolate to reducing sugar were investigated.The results demonstrated that the grafting degree of the glycation product from peanut protein isolate with glucose was better than that with maltose,which suggested that glucose activity was better than maltose;the emulsifying properties of peanut protein isolate were improved by glycation reaction with both glucose and maltose.Furthermore,glucose reaction showed better emulsion activity index of glycation,while maltose reaction showed better emulsion stability index;the emulsifying property decreased if the reaction temperature was higher than the de Glycation denaturation temperature of peanut protein isolate(60℃);the ratio of peanut protein isolate to sugar with 1∶ 2 was better than 1∶ 1 and 1∶ 3 on emulsifying property;after glycation modification,the emulsifying property of peanut protein isolate was similar to that of sodium caseinate.The work has provided information on improving plant protein emulsifying property by glycation method.
曾茂茂,曲刚,陈洁,等. 糖基化反应对花生分离蛋白乳化性的影响[J]. 食品与发酵工业, 2011, 37(04): 37-41.
Zeng Mao-mao,Qu Gang,Chen Jie,et al. Effects of Glycation Reaction on the Emulsifying Properties of Peanut Protein Isolate[J]. Food and Fermentation Industries, 2011, 37(04): 37-41.