由远慧,王佳蓉,张冉冉,赵玉红

• 1:东北林业大学生命科学学院
• 2:黑龙江省森林食品资源利用重点实验室

摘要(Abstract)：

多糖与蛋白质发生糖基化反应可导致蛋白质结构变化，从而影响其溶解性和乳化性能。该研究通过将低聚木糖(xylooligosaccharide, XOS)与平欧榛仁分离蛋白(hazelnut protein isolate, HPI)进行糖基化改良，以提高榛仁蛋白的乳化效果，并以该糖基化产物(HPI-XOS)作为乳化剂，在较高的油相体积分数下成功制备了稳定的高内相乳液(high internal phase emulsions, HIPEs)。结果显示，与HPI相比，经糖基化处理的HPI-XOS空间结构发生了改变。同时，这种糖基化产物的乳化性能和乳化稳定性明显提升，尤其是在HPI-XOS-1.5 h,分别提高了18.58%和37.1%。此外，在不同油相体积分数下以HPI和HPI-XOS作为乳化剂制备HIPEs时发现HPI-XOS所形成的HIPEs具有更高的表观黏度和离心稳定性。该研究为改善榛仁蛋白质的乳化特性提供了一种新思路，并拓宽了其在食品工业中的应用范围。

关键词(KeyWords)： 平欧榛仁;低聚木糖;糖基化;高内相乳液

Abstract:

Keywords:

基金项目(Foundation): 黑龙江省科技厅重点攻关项目(GC12B203)

作者(Author): 由远慧,王佳蓉,张冉冉,赵玉红

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