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中文摘要：
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%。
英文摘要：
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%.
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