中文摘要：

采用干热条件处理大豆分离蛋白(SPI)和木糖,使两者发生美拉德反应,研究反应温度、混合比例、相对湿度及反应时间对美拉德反应的影响,同时检测美拉德反应产物的热性能和流变学性质。结果表明,在干热条件下SPI与木糖极易发生美拉德反应,且最适条件为反应温度80℃、SPI∶木糖混合比例4∶1、相对湿度26.10%、反应时间5 h,在此条件下所得产物在290 nm处有最大吸光值。示差扫描量热法表明美拉德反应产生了易分解的中间产物,流变学研究则表明SPI和木糖通过美拉德反应形成了大分子产物,使得产物溶液的弹性特征明显增强、粘度明显增加。综上所述,干热条件下的美拉德反应在SPI改性中具有较大的应用潜力。

英文摘要：

The SPI and xylose were treated in dry heat condition,and the Maillard reaction was taken place between SPI and xylose.The effects of temperature,mixing ratio,relative humidity and reaction duration on the reaction were investigated.Meanwhile,the thermal performance and rheological property of the resultant Maillard reaction product were detected as well.The results indicated that the Maillard re-action occurred readily between SPI and xylose and the optimum condition was temperature 80 ℃,SPI to xylose ratio 4∶1,relative humidity 26.10% and reaction duration 5 h.The Maillard reaction product yleided under such condition possessed the highest absorbance at 290 nm.DSC analysis revealed that la-bile intermediates were produced during the reaction and rheological measurements indicated that en-hanced elastic properties and increased viscosity,implying the formation of high-molecular weight prod-ucts.It was concluded that the Maillard reaction in dry state has great potential in the modification of SPI.