林泽钳,白卫东,刘巧瑜,曾晓房,陈海光,郭文山

• 1:仲恺农业工程学院轻工食品学院
• 2:仲恺农业工程学院广东省岭南特色食品科学与技术重点实验室农业农村部岭南特色食品绿色加工与智能制造重点实验室
• 3:仲恺农业工程学院现代农业工程创新研究院

摘要(Abstract)：

为提高湿美拉德法低聚半乳糖(galactooligosaccharides, GOS)糖基化改性乳清分离蛋白(whey protein isolate, WPI)的接枝度并减少反应过程中副产物的产生，采用短时微波-超声蛋白改性和低温水浴糖基化的方法，考察微波-超声次数、WPI∶GOS(质量比)、水浴温度、水浴时间对GOS改性WPI的接枝度和乳化性能的影响。以接枝度为响应值，优化WPI-GOS缀合物制备工艺。优化结果为微波-超声3次、WPI∶GOS(质量比)2.8∶1、水浴温度61.3℃、水浴时间61.7 min。该工艺下，WPI-GOS接枝度为(62.48±0.74)%,GOS对WPI结构与功能改性效果明显，WPI-GOS缀合物具有较好的乳化性能、pH稳定性和热稳定性，反应产物白度高，褐变程度低。该研究结果可为蛋白糖基化改性提供一种新的方法和理论依据。

关键词(KeyWords)： 微波-超声;乳清分离蛋白;低聚半乳糖;湿美拉德反应

Abstract:

Keywords:

基金项目(Foundation): 广东省重点实验室认定项目(2022B1212040013)

作者(Author): 林泽钳,白卫东,刘巧瑜,曾晓房,陈海光,郭文山

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