CAJ | 학술논문

该文以大豆分离蛋白与葡萄糖为原料，通过干法糖基化反应制备大豆蛋白-葡萄糖共价复合物。采用JMP数据分析软件的定制设计，以大豆球蛋白抗原抑制率为指标，考察了反应温度、蛋白与糖的比例、反应时间等因素对干热糖基化反应过程中大豆分离蛋白-葡萄糖糖基化复合物抗原性的影响，建立了预测模型，优化反应条件。结果表明：各因素对糖基化复合物的抗原性影响程度依次为反应时间＞温度＞蛋白与糖比例；此外，根据回归方程和预测模型，得到最佳制备条件为蛋白与糖比例5∶1、反应温度55℃、反应时间为72 h，糖基化产物的大豆球蛋白抗原抑制率从89.95%降至64.28%。
해문이대두분리단백여포도당위원료，통과간법당기화반응제비대두단백-포도당공개복합물。채용JMP수거분석연건적정제설계，이대두구단백항원억제솔위지표，고찰료반응온도、단백여당적비례、반응시간등인소대간열당기화반응과정중대두분리단백-포도당당기화복합물항원성적영향，건립료예측모형，우화반응조건。결과표명：각인소대당기화복합물적항원성영향정도의차위반응시간＞온도＞단백여당비례；차외，근거회귀방정화예측모형，득도최가제비조건위단백여당비례5∶1、반응온도55℃、반응시간위72 h，당기화산물적대두구단백항원억제솔종89.95%강지64.28%。
Soybean protein isolate(SPI)and glucose were used as the main materials to prepare SPI-glucose conjugates by the dry-heated treatment in this paper. Custom-design of JMP software was used to optimum the preparing conditions of SPI-glucose conjugates according to the antigenicity inhibition rate of glycinin. In the single factor experiment,the degree of influence is reaction time>temperature>the mass ratio of protein and sugar in turn. Besides,the optimal preparing conditions were as follows:the mass ratio of protein and carbohydrate 5∶1,reaction temperature 55℃,the reaction time 72 h. The antigenicity inhibition rate of glycinin in SPI-glucose conjugate reduced from 89.95%to 64.28%.