Soyabean protein glycosylation graft modification method

A soybean protein, graft modification technology, applied in the field of glycosylation graft modification of soybean protein, can solve the problems of difficulty in industrial production of glycosylated products, long reaction time, difficult process control, etc., to overcome the reaction Non-uniformity, fast response, antibacterial improvement effect

Inactive Publication Date: 2010-02-24
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dry heat method is mostly used for the grafting reaction of polysaccharides and proteins. The functional properties of the grafts are better, but the reaction time is longer, the control of the reaction conditions is stricter, and it is difficult to control the process during the reaction process. The industrial production of the base product has brought certain difficulties; (2) the wet heat method is heated under the condition of the solution, and is generally used for the grafting reaction of protein and monosaccharide or disaccharide

Method used

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  • Soyabean protein glycosylation graft modification method
  • Soyabean protein glycosylation graft modification method
  • Soyabean protein glycosylation graft modification method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) dissolving soybean protein isolate and glucose with a mass ratio of 1:2 in a phosphate buffer solution of pH 7.0 to obtain a mixed solution; the mass percentage concentration of the soybean protein isolate and glucose is 2%;

[0023] (2) Place 20ml of the mixed solution obtained in step (1) in a closed pressure reactor, pressurize it to 3Mpa with nitrogen, raise the temperature to 95°C, and react for 0.5 hours to obtain the reaction solution;

[0024] (3) Cool the reaction solution obtained in step (2) to 40° C., purify, and freeze-dry to obtain the finished product of glycosylated soybean protein.

[0025] The degree of grafting of the obtained glycosylated soybean protein was measured by the method of o-phthalaldehyde, and the degree of browning was judged according to the degree of absorption of the reaction product at 420 nm in the visible region. The results are shown in Table 1.

Embodiment 2

[0035] (1) Soybean protein isolate and dextran (molecular weight 67KD) that mass ratio is 1: 1 are dissolved in the phosphate buffer saline solution of pH7.2, obtain mixed solution; The mass percentage that described soybean protein isolate and glucose occupy The concentration is 2.5%;

[0036] (2) Place 20ml of the mixed solution obtained in step (1) in a closed pressure reactor, pressurize it to 10Mpa with nitrogen, raise the temperature to 120°C, and react for 1 hour to obtain the reaction solution;

[0037] (3) Cool the reaction solution obtained in step (2) to 10° C., purify, and freeze-dry to obtain the finished product of glycosylated soybean protein.

[0038] The degree of grafting of the obtained glycosylated soybean protein was measured by the method of o-phthalaldehyde, and the degree of browning was judged according to the degree of absorption of the reaction product at 420 nm in the visible region. The results are shown in Table 2.

Embodiment 3

[0048] (1) Soybean 7S globulin (obtained by extraction by Nagano method) and dextran (molecular weight 67KD) with a mass ratio of 1:1 were dissolved in phosphate buffer solution of pH 7.2 to obtain a mixed solution; The mass percent concentration that protein and glucose account for is 0.4%;

[0049] (2) Place 20ml of the mixed solution obtained in step (1) in a closed pressure reactor, pressurize it to 10Mpa with nitrogen, raise the temperature to 100°C, and react for 4 hours to obtain the reaction solution;

[0050] (3) Cool the reaction solution obtained in step (2) to 20° C., purify, and freeze-dry to obtain the finished product of glycosylated soybean protein.

[0051] The degree of grafting of the obtained glycosylated soybean protein was measured by the method of o-phthalaldehyde, and the degree of browning was judged according to the degree of absorption of the reaction product at 420 nm in the visible region. The results are shown in Table 3.

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Abstract

The invention discloses a soyabean protein glycosylation graft modification method which comprises the following steps: (1) adding the soyabean protein and sugar with the mass ratio of the soyabean protein and the sugar being 1:1-1:5 into water, adjusting pH value to 6-8 to obtain mixed solution of the soyabean protein and the sugar with the mass percentage of of the soyabean protein and the sugarbeing 0.1%-10%; (2) heating the mixed solution in a sealed container for 0.5-4h under the pressure of 3-13MPa and at the temperature of 80-140 DEG C to obtain reaction liquid; and (3) cooling the reaction liquid to 10-40 DEG C, purifying or not purifying, and drying the reaction liquid to obtain the glycosylation soyabean protein. The method has rapid reaction speed and even reaction, good functional character of reaction products, and industrialized and scaled application value. The functionality of the obtained glycosylation soyabean protein, such as water-solubility, emulsification and antibacterial property is greatly improved, the reaction speed is faster, and the color of the appearance of the products is good.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for glycosylation graft modification of protein, in particular to a method for glycosylation graft modification of soybean protein. Background technique [0002] Glycosylation of proteins is a post-translational modification of proteins, which is linked to sugar chains in the form of covalent bonds on protein peptide chains. The main method of protein glycosylation in foods is non-enzymatic glycosylation based on the maillard reaction mechanism. The effects of protein glycosylation include: changing the functional properties of proteins, increasing water solubility, and affecting biological activities such as immunity, cell recognition, signal transduction, and virus immersion. By glycosylation and grafting modification of soybean protein, products with improved solubility, thermal stability, emulsification, antibacterial, and antioxidant properties can be obtained. Base...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K14/415C07K1/113C07K17/10B01F17/30A01P1/00
Inventor 杨晓泉许彩虹林花于淑娟齐军茹朱建华
Owner SOUTH CHINA UNIV OF TECH
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