| 限制性水解大米蛋白- 不同多糖复合产物的制备及功能性质的研究 |
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| 引用本文： | 纪崴,麻建国,李玥,钟芳.限制性水解大米蛋白- 不同多糖复合产物的制备及功能性质的研究[J].食品科学,2010,31(5):30-34. |
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| 作者姓名： | 纪崴 麻建国 李玥 钟芳 |
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| 作者单位： | 江南大学食品学院，食品科学与技术国家重点实验室 |
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| 基金项目： | 国家“863”计划项目(2006AA10Z327) |
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| 摘 要： | 以疏水性植物蛋白--大米蛋白(RP)为研究对象，研究大米蛋白有限水解下与不同相对分子质量多糖发生美拉德反应后功能特性的变化。通过对复合产物功能性质的研究，确定以葡聚糖作为与大米蛋白发生美拉德反应的糖基供体，得到溶解性、乳化性、乳化稳定性均有较大提高的大米蛋白- 葡聚糖复合产物，最佳工艺条件为：pH值为11，反应温度100℃，反应时间20min。
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| 关 键 词： | 大米蛋白 多糖 美拉德反应 功能性质 |
| 收稿时间： | 2009-06-11 |
Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans |
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| JI Wei,MA Jian-guo,LI Yue,ZHONG Fang.Preparation and Functional Properties of Maillard Reaction Products between Limitedly Hydrolyzed Rice Proteins and Different Molecular Weight Dextrans[J].Food Science,2010,31(5):30-34. |
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| Authors: | JI Wei MA Jian-guo LI Yue ZHONG Fang |
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| Affiliation: | State Key Laboratory of Food Science and Technology, School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China |
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| Abstract: | In this study, the changes in functional properties of Maillard reaction products between limited hydrolyzed rice proteins and different molecular weight dextrans were investigated. The functional properties of glycosylated rice protein products were determined. Results indicated that dextran was the most suitable polysaccharide for Maillard reaction with rice proteins. The optimal process for the maintenance of nutritional value of rice and alleviation of browning was achieved by using hydrolyzed rice prot... |
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| Keywords: | rice protein dextran Maillard reaction functional property |
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