荞麦分离蛋白-葡聚糖共价复合物的制备

Preparation of Buckwheat Protein Isolate-Dextran Conjugates

DOI：10.3969/j.issn.1673-1689.2014.07.005

中文关键词: 荞麦分离蛋白 葡聚糖 共价复合物 乳化性

英文关键词: buckwheat protein isolate, dextran, conjugate, emulsification

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中文摘要:

以荞麦蛋白为原料，在大分子拥挤条件下，采用湿法制备荞麦蛋白-葡聚糖共价复合物。选择60 ℃和70 ℃为反应温度，研究了不同反应条件对共价复合物溶解性、乳化性的影响，并通过游离氨基以及褐变程度来控制反应进程。结果表明，荞麦蛋白与葡聚糖在70 ℃反应6 h后，其乳化性得到明显改善。SDS-PAGE电泳（考马斯亮蓝染色和糖蛋白染色）验证了共价复合物的生成。DSC分析结果表明共价复合后荞麦蛋白的热稳定性得到提高。荧光光谱表明共价复合物的蛋白质极性降低，疏水性增强。

英文摘要:

Buckwheat protein isolate(BPI)-dextran covalent conjugate was prepared by the Maillard reaction in macromolecular crowding environment in aqueous solutions. The effects of reaction time on solubility and emulsification were researched at 60 ℃ and 70 ℃. The results show that the conjugates obtained at 70 ℃ for 6 h have better emulsification and thermal stability with little browning. Besides, the formation of covalent complexes was verified by SDS-PAGE with both protein and carbohydrate staining, the fluorescence spectra showed that the protein hydrophobicity was enhanced by heating process.

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