| 燕麦蛋白-葡聚糖湿热反应产物的功能性质研究 |
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| 引用本文： | 陈世超,钱海峰.燕麦蛋白-葡聚糖湿热反应产物的功能性质研究[J].食品工业科技,2012,33(3):132-135. |
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| 作者姓名： | 陈世超 钱海峰 |
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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,江苏无锡214122 |
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| 摘 要： | 以燕麦蛋白质为研究对象,通过β-葡聚糖对其进行湿热复合改性。研究不同条件下,复合产物的功能性质随着反应条件的变化规律,并对工艺条件进行优化。结果表明,随着燕麦蛋白和β-葡聚糖湿热复合反应时间的延长,在中性至弱碱性pH条件下,采用不同比例燕麦蛋白和葡聚糖的复合产物功能性质都有了不同程度的改善,同时,接枝度变大,颜色逐渐变深。在100℃,pH9,反应物比例为1:1(w/w),反应120min的最佳工艺条件下,燕麦蛋白的溶解性提高到82%,复合物乳化性与乳化稳定性显著提高。
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| 关 键 词： | 燕麦蛋白质 β-葡聚糖 湿热反应 乳化性 溶解性 |
Functional properties of reaction products between oat proteins and glucans by wet-heated reaction |
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| CHEN Shi-chao,QIAN Hai-feng.Functional properties of reaction products between oat proteins and glucans by wet-heated reaction[J].Science and Technology of Food Industry,2012,33(3):132-135. |
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| Authors: | CHEN Shi-chao QIAN Hai-feng |
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| Affiliation: | (School of Food Science and Technology,State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | β-glucans were used to modify the functional properties of oat proteins by wet-heated reaction.The functional properties of reactions products were determined under different conditions.Results indicated that the functional properties of reactions products improved significantly in different process.At the same time,the degree of grafting increased and the color was darken.Under the condition of 100℃ and pH9 at the ratio of 1:1(w/w),reaction time was 120min,the solubility of the reaction products could reach 82%,while the emulsifying properties and the emulsifying stability increased significantly. |
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| Keywords: | oat proteins β-glucans wet-heated reaction emulsifying properties solubility |
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