| 酪蛋白-葡萄糖共聚物的制备 |
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| 引用本文： | 董建琼,高昕悦,张春兰.酪蛋白-葡萄糖共聚物的制备[J].食品工业,2020(3):70-72. |
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| 作者姓名： | 董建琼 高昕悦 张春兰 |
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| 作者单位： | 塔里木大学生命科学学院;南疆特色农产品深加工兵团重点实验室 |
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| 基金项目： | 塔里木大学-南京农业大学联合基金项目(TDNNLH201601);国家自然科学基金项目(31860454)。 |
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| 摘 要： | 为了改善酪蛋白的功能特性,利于酪蛋白的充分利用,以酪蛋白和葡萄糖为原料,采用湿法接枝制得酪蛋白-葡萄糖接枝共聚物,研究其在不同的反应时间、反应温度、pH、酪蛋白-葡萄糖的比例对接枝度的影响。结果表明:当反应时间为80 min,反应温度为100℃,pH为8,酪蛋白-葡萄糖配比为1︰10(g/g)时,接枝度可达到23.31%。这将为酪蛋白-葡萄糖共聚物的制备提供理论依据。
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| 关 键 词： | 酪蛋白 葡萄糖 共聚物 接枝度 |
Preparation Conditions of Casein-Glucose Conjugates |
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| DONG Jianqiong,GAO Xinyue,ZHANG Chunlan.Preparation Conditions of Casein-Glucose Conjugates[J].The Food Industry,2020(3):70-72. |
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| Authors: | DONG Jianqiong GAO Xinyue ZHANG Chunlan |
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| Affiliation: | (College of Life Science,Tarim University,Alar 843300;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300) |
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| Abstract: | In order to improve the functional properties of casein,it was beneficial for the full utilization of casein.Caseinglucose grafts were prepared by wet grafting using casein and glucose as raw materials.The effects of different time,pH,caseinglucose ratio and temperature on the degree of grafting were studied.The results showed that when reaction time was 80 min,the temperature was 100℃,pH was 8,and the casein-glucose ratio was 1︰10(g/g),and the grafting degree was 23.31%.This would provide a theoretical basis for the preparation of casein-glucose conjugates. |
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| Keywords: | casein glucose conjugates degree of grafting |
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