以净作和套作大豆为原料,提取大豆分离蛋白(soybean protein isolate, SPI),与大豆低聚糖制备糖基化产物,并对其进行产物鉴定和基本功能特性分析。产物鉴定采用接枝度、十二烷基苯磺酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl benzene sulfonate-polyacrylamide gel electrophoresis, SDS-PAGE)及红外光谱(fourier transform infrared spectroscopy, FTIR)进行分析。结果表明,套作SPI糖基化的程度整体较净作高,且套作SPI与净作SPI及其糖基化产物的二级结构均存在一定差异。对于套作SPI,蛋糖比3:1的轭合物溶解度在pH 3~9范围内均有明显改善,反应6 h的轭合物在pH 8.0时溶解度最佳,达96.74%,是套作SPI的1.77倍。蛋糖比1:3比例反应6 h的轭合物乳化活性最高,为8.536 m2/g,较套作SPI提高59.76%,而蛋糖比1:2反应6 h的轭合物乳化稳定性最高,为21.481 min,较套作SPI提高35.72%。对于净作SPI,轭合物溶解性在pH 5~9范围内显著下降,在pH 6.0时降低69.49%;乳化活性较净作SPI降低4.50%,乳化稳定性提高2.47倍。该文显示糖基化处理使SPI溶解性和乳化性均有所改善,且套作SPI优于净作SPI。
Soybean protein isolates (SPI) were extracted from solo-cropping soybeans and relay-cropping soybeans and were glycosylated with soybean oligosaccharides (SOS). The SPI-SOS conjugates were identified by analyzing degree of grafting, sodium dodecylbenzene sulfonate-polyacrylamide gel electrophoresis (SDS-PAGE), and Fourier transform infrared spectroscopy (FTIR) spectra. The glycosylation degree of relay-cropping SPI was higher than that of solo-cropping SPI, and there were some differences among the secondary structure of relay-cropping SPI, solo-cropping SPI, and their glycosylated products. For relay-cropping SPI, the solubility of the conjugate of protein-carbohydrate 3:1 was significantly improved within the range of pH 3-9. The conjugate obtained for 6 h had the best solubility at pH 8.0, reaching 96.74%, which was 1.77 times than that of relay-cropping SPI. The emulsifying activity of the conjugate with the protein-carbohydrate ratio of 1:3 for 6 h was the highest, reaching 8.536 m2/g, which was 59.76% higher than that of relay-cropping SPI. However, the emulsifying stability of the conjugate with the protein-carbohydrate ratio of 1:2 for 6 h was the highest, reaching 21.481 min, which was 35.72% higher than that of solo-cropping SPI. For solo-cropping SPI, the solubility of the conjugate decreased significantly within the range of pH 5-9 and decreased by 69.49% at pH 6.0; the emulsification activity decreased by 4.50% compared with that of solo-cropping SPI, but the emulsifying stability increased by 2.47 times. Glycosylation improved the solubility and emulsifying properties of SPI, and more significant modification was observed in relay-cropping SPI.
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