| 荞麦蛋白-木糖接枝物的制备及性质 |
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| 引用本文： | 王心宇,叶淑红,肖珊,王晗,王际辉.荞麦蛋白-木糖接枝物的制备及性质[J].大连工业大学学报,2014(5):313-315. |
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| 作者姓名： | 王心宇 叶淑红 肖珊 王晗 王际辉 |
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| 作者单位： | 大连工业大学辽宁省食品生物技术重点试验室; |
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| 基金项目： | 国家自然科学基金资助项目(31370554);辽宁省自然科学基金项目资助(201202013);大连市科技计划项目(2012B14NC128) |
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| 摘 要： | 通过美拉德反应对荞麦蛋白进行改性,对荞麦蛋白-木糖接枝物的制备及其性质进行研究。在湿热条件下,利用美拉德反应制备荞麦蛋白-木糖接枝物。通过正交试验优化接枝物的制备条件,荞麦蛋白与木糖按1∶5的质量比、在50℃下反应120min,接枝度可达到49.24%。性质测定表明,接枝物的溶解度较荞麦蛋白提高了约25%,乳化性提高了约30%,乳化稳定性提高了约11%。
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| 关 键 词： | 荞麦蛋白 木糖 美拉德反应 接枝度 |
Production and characteristics of buckwheat protein-xylose conjugate |
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| WANG Xinyu;YE Shuhong;XIAO Shan;WANG Han;WANG Jihui.Production and characteristics of buckwheat protein-xylose conjugate[J].Journal of Dalian Dalian Polytechnic University,2014(5):313-315. |
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| Authors: | WANG Xinyu;YE Shuhong;XIAO Shan;WANG Han;WANG Jihui |
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| Affiliation: | WANG Xinyu;YE Shuhong;XIAO Shan;WANG Han;WANG Jihui;Liaoning Provincial Key Laboratory of Food Biotechnology,Dalian Polytechnic University; |
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| Abstract: | The production and characteristics of buckwheat protein(BWP)-xylose conjugate was studied by the Maillard reaction in the condition of moist heating.The optimal condition for conjugate production was as follows:acetone ratio of 1∶5,reaction temperature at 50℃ for 120 min,and the degree of graft arrived 49.24%.The solubility of BWP-xylose was increased by about 25%than BWP and the emulsibility was improved about 30% and emulsion stability was improved about 11%. |
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| Keywords: | buckwheat protein xylose Maillard reaction degree of graft |
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