中文摘要：

基于Maillard反应的机理,采用干热法分别制备出7S和不同分子量葡聚糖（67kDa、150kDa、500kDa）的三种糖基化产物,从糖基化产物的热性质分析到热聚集体的浊度、粒径,研究了糖基化对于7S在pH和离子强度诱导下的热聚集行为。结果显示,糖基化具有抑制7S热聚集行为的作用,并且葡聚糖在分子量为67kDa和150kDa时的糖基化产物抑制效果相近且优于分子量为500kDa的葡聚糖糖基化产物。

英文摘要：

The purpose of this research was to study the effect of glycosylation by the Maillard conjugation on the thermal aggregation of β-conglycinin with various pH and ionic strength respectively,and to investigate the effect the length of glycan chains on the thermal aggregation according to the analyses of DSC,turbidity,particle size,ξ potential and hydrophobicity.It was confirmed that the glycosylation of β-conglycinin can inhibit the thermal aggregation of β-conglycinin regardless of the molecular mass of the polysaccharide in the range of 67～150 kDa,and this effect of 500 kDa was slightly lower than 67 kDa and 150 kDa.