论文总字数：14416字

摘 要

本实验往大豆分离蛋白中加入不同比例的葡聚糖，采取干法糖基化、湿法糖基化两种不同手段制得大豆分离蛋白的糖基化样品。将不同的样品制备成蛋白质溶液并采取OPA法测定其接枝度。通过实验结果可得出结论，即糖基化的效果随着葡聚糖的比例增加而减弱。随后我们利用大豆分离蛋白粉和葡聚糖按照不同的比例（10：3；10：6；10：9）混合，加入占总质量25%的甘油，0.1%的风味物质，调节pH到8.00，充分均质后倒入模具30℃下烘干24h。准确称量之前制得的湿法糖基化样品和干法糖基化样品，分别称取1.3g、1.6g、1.9g。以相同的步骤得到添加了风味物质的大豆分离蛋白膜。利用无水乙醇提取大豆分离蛋白膜中的风味物质后采用GC分析测定峰面积，探索糖基化程度对风味物质缓释速率的影响及成膜过程中风味物质的损失率。根据实验结果得出结论，随糖基化反应程度的加深，多糖接枝度的增加会导致蛋白质分子对风味成分的包埋率减弱，所以在大豆分离蛋白膜的成膜过程中，风味物质的损失率可达比较高的水平。随糖基化反应程度的增加，风味成分在膜中的缓释速率逐渐增快。

关键词：大豆分离蛋白 糖基化 风味物质 缓释效应

The Flavor release effect of Soy protein isolate film

Abstract

This experiment to isolated soybean protein with different ratio of dextran to take dry glycosylation, wet sugar residues of two different means to soybean separation protein glycosylation samples. Different sample preparation into a protein solution and take OPA method determination of the degree of grafting. Through the experimental results, we can come to the conclusion, that the effect of glycosylation with the increase in the proportion of dextran and weakened. Then we use soy protein isolate powder and dextran in accordance with different proportion (10:3; 10:6; 10:9) mixed, add accounted for 25% of the total mass of glycerol, 0.1% of the flavor substance, adjusted to pH 8.00, fully homogenized into Mold 30 DEG C before drying. Accurate weighing of the wet glycosyl sample and dry glycosylation samples, respectively take 1.3g, 1.6g,. In the same steps are added to the flavor of soy protein isolate film. After the extraction of soy protein isolate film flavour substances by the anhydrous ethanol by GC method for the determination of peak area, exploration degree of glycosylation on flavor release rate influence and loss rate of flavor substances in the membrane process. According to the experimental results, we can draw the conclusion, with the deepening of the degree of glycosylation reaction, sugar degree of grafting increase lead to protein molecules of flavor components package buried rate decreased, the In the film forming process of soy protein isolate film, the loss rate of flavor substances can reach a relatively high level, and the slow release rate of flavor components in the film gradually increased with the increase of the degree of glycosylation.

Key words: Soy protein isolate film; Crosslinked by Maillard reactions; Flavor; Release effect

目 录

第一章 绪论 1

1.1大豆分离蛋白简介 1

1.2 大豆分离蛋白的制备 1

1.2.1酸沉碱提法 1

1.2.2 膜分离法 2

1.3 可食性大豆分离蛋白膜研究进展 3

1.3.1 可食性大豆分离蛋白膜的优点 3

1.3.2 成膜机理 3

1.3.3 改善可食性大豆分离蛋白膜的方法 4

1.4 可食性膜的应用 5

1.4.1 可食性膜研究进展 5

1.4.2 可食性膜分类 5

1.4.3 可食膜的应用 6

1.5 可食性膜发展趋势 7

1.6 可食性膜包埋风味物质 8

1.7 立题意义 9

第二章 材料与方法 11

2.1 主要材料与设备 11

2.1.1 材料与试剂 11

2.2 试验方法 11

2.2.1 样品制备 11

2.2.2 接枝度的测定（DG) 12

2.2.3 风味物质缓释速率的测定 13

第三章 结果与讨论 14

3.1 接枝度的测定结果 14

3.2 成膜过程中风味物质的损失率 14

3.3 糖基化反应程度的不同对大豆分离蛋白膜中风味物质缓释效应的区别 16

第四章 结果与展望 18

4.1 结论 18

4.2 不足之处与未来展望 18

参考文献 20

致谢.............................................................................................................................21

请支付后下载全文，论文总字数：14416字