水浴法与微波法制备SPI-DX复合物乳化性质的对比研究

本文采用水浴法和微波法制备大豆蛋白-葡聚糖（SPI-DX）复合物,比较与分析了复合物功能特性和二级结构。采用OPA法测定复合物的接枝度,采用紫外分光光度法测定复合物的褐变程度。结果表明,微波法能够使更多的葡聚糖与SPI发生美拉德反应,降低复合物的褐变程度。由两种方法得到的SPI-DX复合物溶解性、乳化性都有所改善,传统水浴法较微波法对复合物溶解性、乳化性改善效果好。复合物的α-螺旋、β-转角以及无规卷曲的含量都降低,但β-折叠结构含量却增加,SPI与DX发生了葡聚糖糖化反应。 

Research of the comparison of emulsification properties of SPI- DX complexes prepared by water bath and microwave methods

In order to improve the emulsifying properties of SPI- DX complexes prepared by water bath and microwave methods.The graft degree of the composites and browning degree were determined by OPA and UV spectrophotometer at 420 nm,then the functional properties and secondary structure of the conjugates prepared in two ways were compared. The results showed that microwave method can make more dextran have Maillard reaction with SPI while reducing the complex's browning degree. The SPI- DX conjugates obtained from the two methods were improved in solubility,emulsification,the effect to solubility in traditional water bath method was better than microwave method,and the emulsifying property of water bath method also higher than that of microwave way. Fourier transform infrared spectroscopy showed that the two conjugates ' content of α- helix,β- turn and random coil were decreased,but the content of β- sheet was increased.