大豆蛋白-多糖互作机制及其对全豆豆腐凝胶形成和理化性质的影响研究

相对于去渣豆腐，全豆豆腐具有原料利用率高、无豆渣产生和营养组成丰富等优点。然而，在全豆豆腐制备过程中，不溶性和可溶性大豆多糖对大豆蛋白的热变性、聚集和凝胶形成过程等凝胶行为存在着显著的影响；但其机制尚不明确。本项目基于全豆豆腐加工过程中关键营养组分的互作机制，采用模式反应体系，在与全豆豆腐加工相同的条件下，通过测定产物分子特征、蛋白亚基组成与构象变化、聚集体形貌、热稳定性，以及凝胶分子间作用力、质构性质、持水力和微观结构等理化性质，分析大豆分离蛋白分别与不溶性或可溶性大豆多糖发生的复合反应或糖基化反应及蛋白凝胶行为和理化性质，进而探究全豆豆腐加工过程中大豆蛋白-多糖相互作用类型及其对豆腐凝胶形成及理化性质的影响。本项目的实施将有助于深入明确在不溶性和可溶性大豆多糖大量存在下的全豆豆腐凝胶形成机制和品质呈现规律，为全豆豆腐的生产和品质提升提供科学依据。

Compared with the traditional okara-filtered soybean curd, whole soybean curd (WSC) has the advantages of high utilization level of soybean material, no production of okara, and abundant nutritional value. Insoluble soybean polysaccharides (ISPS) and soluble soybean polysaccharides (SSPS) contained in the soybean significantly influence the gelation behavior (including the thermal denaturation, aggregation, and formation of network structure) of soybean proteins during the WSC processing; however, the specific mechanisms are nor clear. Therefore, in this study, the interaction mechanisms between the major nutrients during WSC processing are focused. By virtue of model reaction systems and measuring the molecular characteristics, protein subunit composition and conformational change, aggregates micromorphology and thermal properties of the protein-polysaccharide complexes or conjugates and the intermolecular reaction force, texture, water holding capacity, and microstructure of soybean protein isolate (SPI) gels, the complexation or glycosylation between SPI and ISPS or SSPS during the heating and gelling processes were investigated. Furthermore, the types of soybean protein-polysaccharide interaction and their effects on the gelation behavior and physicochemical properties of WSC were emphatically studied. The implementation of the project is to further understand the gelation and quality formation mechanisms of WSC in the presence of large contents of ISPS and SSPS and thus provide scientific evidence and theoretical basis for the production and quality improvement of WSC.