Wang Xiaodan, Chen Shuang, Cui Qiang, Li Rui, Wang Xibo, Jiang Lianzhou
College of Food Science, Northeast Agricultural University.
J Oleo Sci. 2019 Mar 1;68(3):281-290. doi: 10.5650/jos.ess18227. Epub 2019 Feb 13.
The effects of pH on the freeze-thaw stability of glycated soy protein isolate (SPI) and soy protein isolate hydrolysate (SPH) were studied. The covalent compounds were prepared by conjugating SPI, SPH and dextran under heated Maillard reaction, which the macromolecules were named SPI-D and SPH-D. SDS-PAGE analysis verified that SPI-D and SPH-D form a covalent bond through the Maillard reaction. Afterwards, the effects of pH on the freeze-thaw stability of SPI, SPI-D and SPH-D emulsions were evaluated. The covalent conjugate stabilized emulsions improved the stability of the emulsions to pH stress. After freeze-thaw cycles, SPH-D revealed the lowest particle size, degree of coalescence (CD) and oiling off. The results above were also supported by optical microscopy analysis.
研究了pH值对糖化大豆分离蛋白（SPI）和大豆分离蛋白水解物（SPH）冻融稳定性的影响。通过在加热的美拉德反应条件下将SPI、SPH与葡聚糖共轭制备共价化合物，这些大分子被命名为SPI-D和SPH-D。SDS-PAGE分析证实，SPI-D和SPH-D通过美拉德反应形成共价键。随后，评估了pH值对SPI、SPI-D和SPH-D乳液冻融稳定性的影响。共价共轭稳定乳液提高了乳液对pH胁迫的稳定性。经过冻融循环后，SPH-D的粒径、聚并程度（CD）和析油率最低。光学显微镜分析也支持了上述结果。
