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Glycosylated protein based on soluble soybean polysaccharides and preparation method thereof

A technology of glycosylated protein and soybean polysaccharide, which is applied in the field of food processing, can solve the problem of not being able to achieve complete solubility of glycosylated protein, and achieve good market prospects, improve functional properties, and excellent dispersion stability.

Inactive Publication Date: 2016-06-15
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, research on protein glycosylation is also a research hotspot in the food industry. At present, the polysaccharides involved in this research at home and abroad are neutral polysaccharides such as dextran, and other small molecule polysaccharides, which have not achieved glycosylation. Ideal for fully soluble proteins under acidic conditions

Method used

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  • Glycosylated protein based on soluble soybean polysaccharides and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] (1) Dissolve 6.25 g of soybean protein isolate (made in the laboratory, protein content is 80%) and 5 g of soluble soybean polysaccharide (Fujian Weibo Food Co., Ltd.) in deionized water, stir for 1 hour, and adjust with 0.1N HCl and 0.1N NaOH The pH value of the solution was 6.8, and a protein stock solution and a polysaccharide stock solution with a mass fraction of 10% were obtained respectively, and the two were stirred for 2 hours to mix evenly, then hydrated overnight, and then freeze-dried to obtain the mixture;

[0027] (2) reacting the freeze-dried mixture in a desiccator with a temperature of 60° C. and a humidity of 79% for 7 days to obtain a reaction product;

[0028] (3) Dissolve the reaction product obtained in step (2) in 20 times the mass of deionized water, stir for 2 hours, adjust the pH of the solution to 4.8 with 0.1N HCl, then centrifuge the solution at 10,000 rpm for 15 minutes at room temperature, and freeze the supernatant Drying yields glycosyla...

Embodiment 2

[0035] (1) Dissolve 16.67g of whey protein (made in the laboratory, protein content is 90%) and 15g of soluble soybean polysaccharide (Fujian Weibo Food Co., Ltd.) in deionized water, stir for 2h, and adjust with 0.1NHCl and 0.1NNaOH The pH value of the solution was 7.0, and a protein stock solution and a polysaccharide stock solution with a mass fraction of 10% were respectively obtained, and the two were stirred for 2 hours to mix evenly, then hydrated overnight, and then freeze-dried to obtain the mixture;

[0036] (2) reacting the freeze-dried mixture in a desiccator with a temperature of 60° C. and a humidity of 79% for 7 days to obtain a reaction product;

[0037] (3) Dissolve the reaction product obtained in step (2) in 20 times the mass of deionized water, stir for 2 hours, adjust the pH of the solution to 4.6 with 0.1N HCl, then centrifuge the solution at 10,000 rpm for 15 minutes at room temperature, and spray the supernatant Drying yields glycosylated proteins based...

Embodiment 3

[0039] (1) Dissolve 6.25g of soybean protein isolate (made in the laboratory, protein content is 80%) and 15g of soluble soybean polysaccharide (Fujian Weibo Food Co., Ltd.) in deionized water, stir for 2h, and adjust with 0.1NHCl and 0.1NNaOH The pH value of the solution was 7.0, and a protein stock solution and a polysaccharide stock solution with a mass fraction of 10% were respectively obtained, and the two were stirred for 2 hours to mix evenly, then hydrated overnight, and then freeze-dried to obtain the mixture;

[0040] (2) reacting the freeze-dried mixture in a desiccator with a temperature of 60° C. and a humidity of 79% for 10 days to obtain a reaction product;

[0041] (4) Dissolve the reaction product obtained in step (2) in 20 times the mass of deionized water, stir for 2 hours, adjust the pH value of the solution to 5.0 with 0.1N HCl, then centrifuge the solution at 10,000 rpm for 15 minutes at room temperature, and vacuum the supernatant Drying yields glycosyla...

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Abstract

The invention belongs to the technical field of food processing and discloses glycosylated protein based on soluble soybean polysaccharides and a preparation method thereof. The preparation method includes the steps that protein and soluble soybean polysaccharides are dissolved in deionized water, a pH value is adjusted to be 6.8-7.0, a protein stock solution and a polysaccharide stock solution are obtained respectively, the protein stock solution and the polysaccharide stock solution are mixed to stay overnight and be hydrated, and a mixture is obtained through freezing drying; the mixture which is frozen dry reacts for 7-14 days in a drying device with the temperature of 60 DEG C and the humidity being 79%, reaction products are obtained and dissolved in deionized water, a pH value is adjusted to be 4.6-5.0 after stirring and mixing, a solution is centrifuged, supernatant is dried, and the glycosylated protein based on soluble soybean polysaccharides is obtained. A grafted product can effectively improve functional properties of protein nearby isoelectric points, particularly, emulsifying property, heat stability, foaming performance and the like are superior to the mixed action of protein and polysaccharides, and good market prospects are achieved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a glycosylated protein based on soluble soybean polysaccharide and a preparation method thereof. Background technique [0002] The glycosylation of proteins and polysaccharides based on the Maillard reaction mechanism is a green and effective method for chemical modification of proteins, which is widely used in the food industry because of its high degree of grafting and safety. Protein and polysaccharide are the two most important types of biomacromolecules that coexist in the food emulsification system, and are the main factors affecting the structure and texture of food. Proteins are often used as emulsifiers in colloidal systems because they can form an adsorption layer on the liquid-liquid or gas-liquid interface to reduce interfacial tension. Polysaccharides are often used as stabilizers due to their good thickening and water-holding properties, thus end...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K1/107C07K14/415C07K14/76
CPCC07K1/1077C07K14/415C07K14/76
Inventor 齐军茹曹静
Owner SOUTH CHINA UNIV OF TECH
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