中文摘要：

以荞麦蛋白为原料,在大分子拥挤条件下,采用湿法制备荞麦蛋白-葡聚糖共价复合物.选择60℃和70℃为反应温度,研究了不同反应条件对共价复合物溶解性、乳化性的影响,并通过游离氨基以及褐变程度来控制反应进程.结果表明,荞麦蛋白与葡聚糖在70℃反应6h后,其乳化性得到明显改善.SDS-PAGE电泳（考马斯亮蓝染色和糖蛋白染色）验证了共价复合物的生成.DSC分析结果表明共价复合后荞麦蛋白的热稳定性得到提高.荧光光谱表明共价复合物的蛋白质极性降低,疏水性增强.

英文摘要：

Buckwheat protein isolate （BPI）-dextran covalent conjugate was prepared by the Maillard reaction in macromolecular crowding environment in aqueous solutions.The effects of reaction time on solubility and emulsification were researched at 60 ℃ and 70 ℃.The results show that the conjugates obtained at 70 ℃ for 6 h have better emulsification and thermal stability with little browning.Besides,the formation of covalent complexes was verified by SDS-PAGE with both protein and carbohydrate staining,the fluorescence spectra showed that the protein hydrophobicity was enhanced by heating process.