中文摘要：

本研究通过干热接枝反应制备糖苷化芸豆蛋白,探讨了不同的蛋白与糖摩尔比对糖基化反应和芸豆蛋白物化性质及功能特性的影响。研究结果表明：适度的蛋白与糖摩尔比有利于糖苷化反应,蛋白与乳糖摩尔比为1：30时,糖苷化度是48%,而蛋白与乳糖摩尔比是1：100时,糖苷化度仅为14%。干热处理诱导芸豆蛋白质的变性和聚集,这一点在蛋白的溶解度和排阻色谱分析中得到证实,表现为降低蛋白质溶解度（pH2～10）和排阻色谱峰的总积分面积（pH7.0）。糖基化反应可以抑制干热过程中蛋白质的变性和聚集行为,在中性偏碱性以及极端酸性（pH2～3）条件下,糖苷化蛋白具有较高的蛋白溶解度（相对于干热处理的芸豆蛋白）。在较高糖苷化程度条件下（蛋白质与乳糖摩尔比为1：30）,糖苷化显著改善芸豆蛋白质的溶解度（pH4～6）。此外,乳糖与蛋白质共价连结,这一点在排阻色谱分析中的得到证实。

英文摘要：

Neoglyeoprtein was prepared from red kidney bean （Phaseolus vulgaris L.） protein isolate （KPI） by using Maillard reaction with the lactose. The effect of the molar ratio of protein to lactose on the degree of glycosylation was investigated. Some selected physicochernlcal and functional properties of glycosylated KPI were also evaluated and compared with those of untreated KPI.. Appropriate molar ratio of protein to lactose was in favor of glycosylation reaction, as evidenced by the fact that the glycosylaed KPI at the molar ratio of 1：30 had 48% degree modification whereas 1：100 only had 14%. Protein solubility （PS） and Size exclusion chromatography（SCE） analysis indicated the dry-heating treatment resulted in the protein denaturation and aggregation, decreasing protein solubility at all tested pH ranges （pH 2-10）. As expected, the glycosylation inhibited the protein aggregation, as evidenced by PS and SCE analysis. The glycosylaed KPIs had higher PS values at pH 7-10 along with pH 3--4, relative to dry-heating KPI. At the high extent of glycosylaton, namely at a molar ratio of protein to lactose of 1： 30, the glycosylation significantly improve the PS of KPI at pH 4--6, especially at pH 6. Furthermore, the SCE indicated the covalent link between the protein molecule and lactose, evidenced by the shitt of phaseolin peak towards a lower elution time.