Boostani Sareh, Aminlari Mahmoud, Moosavi-Nasab Marzieh, Niakosari Mehrdad, Mesbahi Gholamreza
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Department of Food Science and Technology, School of Agriculture and Department of Biochemistry, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.
Int J Biol Macromol. 2017 Sep;102:297-307. doi: 10.1016/j.ijbiomac.2017.04.019. Epub 2017 Apr 7.
Hybridization of macromolecules via the Maillard grafting reaction can punctuate specific forms of biopolymers, resulting in novel functionalities. The current study aimed at investigating and optimizing the conjugation of dextran-soy protein isolate (SPI), and to assess how Maillard modification can affect the properties of a spray-dried soy beverage. Analyses of SDS-PAGE, Glycation degree, SEM micrographs and FT-IR spectroscopy confirmed that the best condition for glycosylation operated on a pH value of 8.5 at 60°C for 8days. Results of differential scanning calorimetry (DSC) clearly show an increased denaturation temperature of proteins. Solubility, emulsifying properties, water holding capacity and DPPH radical scavenging activity of soy proteins were enhanced by conjugation. Spray-dried conjugated powders exhibited significantly higher values of reconstitution properties (solubility index, wettability and dispersibility), compared to un-conjugated ones, because of increased thermal stability and solubility of proteins via glycation. Altogether, the results suggest that dextran conjugation provides further functional attributes to the SPI and thus could improve the applicability of soy proteins in the food industries.
通过美拉德接枝反应使大分子杂交可以突出生物聚合物的特定形式，从而产生新的功能。当前的研究旨在研究和优化葡聚糖-大豆分离蛋白（SPI）的共轭作用，并评估美拉德修饰如何影响喷雾干燥大豆饮料的性质。SDS-PAGE分析、糖基化程度、扫描电子显微镜照片和傅里叶变换红外光谱证实，糖基化的最佳条件是在pH值8.5、60°C下进行8天。差示扫描量热法（DSC）结果清楚地表明蛋白质的变性温度升高。共轭作用增强了大豆蛋白的溶解度、乳化性能、持水能力和DPPH自由基清除活性。由于通过糖基化提高了蛋白质的热稳定性和溶解度，喷雾干燥的共轭粉末与未共轭的粉末相比，表现出显著更高的复性性能（溶解度指数、润湿性和分散性）。总之，结果表明葡聚糖共轭为SPI提供了进一步的功能特性，从而可以提高大豆蛋白在食品工业中的适用性。
