以提高大豆分离蛋白的凝胶强度为目的,采用添加D(+)木糖和黄原胶进行糖基化改性处理,中心组合设计模型对大豆分离蛋白共价改性工艺条件进行优化,测定并分析了改性复合物在各个条件下的凝胶强度。结果表明:适宜反应条件为反应温度87.27℃、反应时间40 min、复合糖添加量3.9%、糖胶比2.81∶1,此条件下凝胶强度可达到91.35 g,较未改性大豆分离蛋白提高78%。

In order to increase gel strength,glycosylation modified processing through adding D(+)xylose and xanthan gum to the soy protein isolate was applied.The glycosylation modification conditions were optimized by Central composite design.The gel strength of the complexes under various conditions were identified and analyzed.The results showed the optimum reaction conditions were: reaction temperature 87.27℃,reaction time 40 min,the glycosylation was 3.9%,sugar gel ratio was 2.81∶1.The gel strength could achieve 91.35g,78% more than unmodified soy protein isolate.The experiment proves that the modification technology can be effectively and significantly improve the soy protein isolate gel strength.