水浴法与微波法制备SPI-DX复合物乳化性质的对比研究

发布时间：2018-03-03 01:28

  本文选题：大豆蛋白　切入点：葡聚糖　出处：《食品工业科技》2016年19期 　论文类型：期刊论文

【摘要】：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。
[Abstract]:In this paper, the SPI-DX complex of soybean protein-dextran was prepared by water bath method and microwave method. The functional characteristics and secondary structure of the complex were compared and analyzed. The graft degree of SPI-DX complex was determined by OPA method. The browning degree of the complex was determined by ultraviolet spectrophotometry. The results showed that more dextran could react with SPI and reduce the browning degree of the complex. The emulsifying property was improved, the solubility of the complex was improved by the traditional water bath method, and the emulsifying property was improved better than the microwave method. The 伪 -helix, 尾 -rotation angle and the content of random coil of the complex were all decreased. However, the content of 尾-folded structure increased the glucan saccharification reaction between SPI and DX.
【作者单位】： 东北农业大学食品学院;
【基金】：黑龙江省科技攻关项目(GC13B213)
【分类号】：TS201.2
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本文编号：1558987