Quinoa is considered a nutritious food mainly due to its high protein content, and the balanced proportion of amino acids. In this study, quinoa protein isolate, mannose, xylose were grafting reacted at 65 ℃ with different proportions. Functional properties, the changes in the structure, anti-inflammatory, anti-proliferative activity in vitro were evaluated. The grafting degree, polyacrylamide gel electrophoresis analysis showed that Maillard reaction occurred between quinoa protein isolate and mannose and xylose. The structure and morphology of the reaction products have changed. Emulsification, water absorption capacity and fat absorption capacity of glycosylated compounds also increased significantly. When the proportion of quinoa protein isolates and monosaccharide was 2:1, modified protein has the best physical and chemical properties and biological activities.

藜麦被认为是一种营养食品，主要是因为其蛋白质含量高，氨基酸比例均衡。本研究将藜麦分离蛋白、甘露糖、木糖以不同比例在65℃下进行接枝反应。功能特性、结构变化、体外抗炎、抗增殖活性被评估。接枝度、聚丙烯酰胺凝胶电泳分析表明藜麦分离蛋白与甘露糖和木糖发生美拉德反应。反应产物的结构和形态发生了变化。糖基化化合物的乳化、吸水能力和脂肪吸收能力也显着增加。当藜麦分离蛋白与单糖的比例为2:1时，修饰蛋白的理化性质和生物活性最好。