| 王麒,李宛蓉,秦新光,刘刚.超声辅助处理对乳清分离蛋白糖基化产物的理化特性影响[J].中国粮油学报,2019,34(1):88- |
| 超声辅助处理对乳清分离蛋白糖基化产物的理化特性影响 |
| Effect of ultrasonic assisted treatment on physicochemical properties of whey protein isolate glycosylation |
| 投稿时间：2018-03-30 修订日期：2018-06-27 |
| DOI： |
| 中文关键词: 超声辅助技术 理化特性 乳清蛋白 |
| 英文关键词:ultrasound assisted technology physicochemical characteristic whey protein isolate |
| 基金项目:国家自然科学基金项目（面上项目） |
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| 中文摘要: |
| 本文采用超声辅助技术对乳清分离蛋白(WPI)进行糖基化改性,并与水浴加热法进行比较,探究两种处理方式对糖基化反应产物理化性质的影响。结果表明,与水浴法相比,超声辅助法可以更快地促进糖基化反应的进行,且对糖基化产物的理化性质有较大改善；当超声温度为70°C,功率为300W,超声时间为40min时,乳清分离蛋白和葡萄糖的接枝度达到48.10%,且乳清分离蛋白—葡萄糖接枝物的乳化性、在等电点处溶解性均增大。乳化系数由23.67m<sub>2</sub>/g增大到40.84m<sub>2</sub>/g；等电点附近的溶解度由19.09% 增大到47.95% 。且以接枝物为基质的乳液的粒径更小,储藏稳定性更好。 |
| 英文摘要: |
| In this paper, whey protein isolate was glycosylated with glucose by ultrasonic assistant technology .Comparing with classical heating methods, the effect of two handle ways to physicochemical properties of whey protein isolate glycosylated reaction products was investigated. The results show that the ultrasonic assistant could accelerate the process of glycosylation, and improve the physical and chemical properties of glycosylated products by comparing with the water bath method. The degree of graft reaction was 48.10% under the Ultrasonic temperature 70 °C, power 300 w, ultrasonic time 40 min. And emulsifying properties and solubility at isoelectric point of whey protein isolate-glucose graft both increases .The emulsion ability index increased from 23.67m<sub>2</sub>/g to 40.84m<sub>2</sub>/g, and the solubility in the vicinity of isoelectric point increased from 19.09% to 47.95%. Moreover, the graft-based emulsion has a smaller particle size and better storage stability. |
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