| 磷酸化改性玉米蛋白的性质 |
| |
| 引用本文： | 袁怀波,刘国庆,陈宗道.磷酸化改性玉米蛋白的性质[J].食品科学,2007,28(10):50-52. |
| |
| 作者姓名： | 袁怀波 刘国庆 陈宗道 |
| |
| 作者单位： | 合肥工业大学生物与食品学院； 西南大学食品科学学院 安徽合肥230009； 安徽合肥230009； 重庆400716； |
| |
| 摘 要： | 采用三氯氧磷(POCl3)为磷酸化试剂,制备玉米磷酸化改性蛋白并测定了其功能性质。与原玉米蛋白相比,磷酸化改性蛋白的溶解度、乳化能力和乳化稳定性、发泡性和发泡稳定性、持水性等功能性质均得到了提高;红外光谱分析表明,蛋白质肽链上引进磷酸根基团。
|
| 关 键 词： | 玉米蛋白 磷酸化 改性 性质 |
| 文章编号： | 1002-6630（2007）10-0050-03 |
| 修稿时间： | 2007-07-15 |
Property of Corn Gluten Protein Modified by Phosphorylation |
| |
| YUAN Huai-bo,LIU Guo-qing,CHEN Zong-dao.Property of Corn Gluten Protein Modified by Phosphorylation[J].Food Science,2007,28(10):50-52. |
| |
| Authors: | YUAN Huai-bo LIU Guo-qing CHEN Zong-dao |
| |
| Affiliation: | 1.School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China; 2.College of Food Science, Southwest University, Chongqing 400716, China |
| |
| Abstract: | Corn gluten protein was phophorylated with various degrees by POCl3, and changes of functional properties were determined. Results showed that phosphorylation caused significant increases in solubility, emulsification, foam and water absorption capacity. The FTIR spectrum indicated that phosphoric acid radical groups were introduced in protein chain. |
| |
| Keywords: | corn gluten protein phosphorylation modification property |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
