糖基化反应对大豆7s球蛋白凝胶流变性质的影响

利用葡萄糖对大豆7s球蛋白进行湿法糖基化处理,制备出大豆7s球蛋白3种糖基化产物.通过旋转流变仪、质构仪和扫描电镜对大豆7s球蛋白及其3种糖基化产物凝胶的流变性、质构性及微观结构进行分析,研究糖基化反应对大豆7s球蛋白热致凝胶性的影响.结果显示:糖基化反应提高了大豆7s球蛋白的热稳定性,提前了大豆7s球蛋白的凝胶点,增加了大豆7s球蛋白凝胶的粘弹性,说明糖链的接人促进了大豆7s球蛋白凝胶网络的形成.

Effect of Glycosylation Reaction on Gel Rheological Properties for Soybean 7s Globulin

Glucose was used as an agent to modify soybean 7s globulin, in order to prepare for three glycation products of soybean 7s globulin. Rotary rheometer, texture analyzer and scanning electron microscope were used to analyze rheology, texture and microstructure of soybean 7s globulin and its glycosylation product gel, in order to study the effect of glycosylation reaction on 7s globulin gel. Research results showed that glycosylation reaction could improve the thermal stability of soybean 7s globulin and move up the soybean 7s globulin gel point. The viscoelasticity of the soybean 7s globulin gel was increased. The sugar chains could promote the formation of the soybean 7s globulin gel network.