半乳寡糖糖化对大豆分离蛋白功能特性的影响及其在面条中的应用

Q2 Agricultural and Biological Sciences Grain Oil Science and Technology Pub Date : 2024-09-01 DOI:10.1016/j.gaost.2024.06.002
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引用次数: 0

摘要

大豆蛋白具有很高的营养价值,但其功能特性容易受到外界因素的影响,从而限制了其在食品工业中的应用。本研究采用干热糖化半乳寡糖(GOS)的方法对大豆分离蛋白(SPI)进行改性。研究了 SPI-GOS 共轭物的凝胶特性、抗氧化性和结构变化。此外,还探讨了 SPI-GOS 共轭物在面条中的应用。结果表明,SPI 的糖化程度随着反应时间的延长而增加。SDS-PAGE 和光谱分析显示糖化后 SPI 的空间构象发生了变化。糖化后 SPI 的抗氧化活性增加,SPI-GOS 的 DPPH 自由基清除活性在反应 48 h 达到峰值。大豆蛋白凝胶的硬度、弹性和回弹性分别在糖化反应 48 h、48 h 和 12 h 时达到相对最大值。此外,适当添加糖化 SPI 还能改善面条的质量。添加 4% SPI-GOS 的面条具有更高的硬度、弹性和拉伸性能。这项研究将为改性大豆蛋白提供一种有效的方法,并扩大大豆蛋白在食品工业中的应用。
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Effects of galactooligosaccharide glycation on the functional properties of soy protein isolate and its application in noodles

Soybean protein has high nutritional value, but its functional properties are easily affected by external factors, which limits its application in food industry. In the study, soybean protein isolate (SPI) was modified by dry heat glycation of galactooligosaccharides (GOS). The gel properties, antioxidant properties and structural changes of SPI-GOS conjugates were investigated. The application of SPI-GOS conjugates in noodles was also explored. The results observed that the glycation degree of SPI increased with the increasing reaction time. SDS-PAGE and spectral analysis showed the changes of spatial conformation of SPI after glycation. The antioxidant activity of SPI increased after glycation and DPPH radical scavenging activity of SPI-GOS peaked at 48 h of reaction. The hardness, elasticity and resilience of soybean protein gel reached their relative maximum at 48 h, 48 h and 12 h of glycation reaction, respectively. Moreover, the appropriate addition of glycated SPI improved the quality of noodles. The noodles with 4% addition of SPI-GOS had higher hardness, elasticity and tensile properties. This study will provide an effective method to modify soybean protein and expand the use of soybean protein in food industry.

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来源期刊
CiteScore
7.30
自引率
0.00%
发文量
69
审稿时长
12 weeks
期刊最新文献
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