摘要
本实验采用明胶和单宁酸、麦醇溶蛋白和儿茶素分别组成两个模拟体系,研究其蛋白质和酚类的浓度及其比率对聚合物浊度的影响。蛋白质和酚类聚合,与蛋白质和酚浓度及其比率有关;随蛋白质和酚类浓度的增加,其聚合后的浊度也增加,并且变化趋势是固定蛋白质或多酚的浓度,随多酚或蛋白质浓度的增加,浊度增加,增加到最大值后又下降;单宁酸和明胶在pH3.7的0.02mol/L的磷酸盐缓冲溶液中,25℃条件下聚合30min,当明胶与单宁酸浓度比为1:1、1:4时,形成的聚合物浊度最大。
Two model systems of gelatin-tannic acid and gliadin-catechin were set in this study. The effects of different concentrations and ratios of protein and phenolic compound on the hazes produced in the models were studied. The results showed that the concentrations and ratios of protein and phenolic compound are related to the hazes produced in these two model systems. The hazes of polymers are up with the concentrations of protein and phenolic compound rising. The hazes are up and reach the maximum, and then are down with the fixed concentration of protein or phenolics. Gelatin and tannic acid were polymerized for 30 min in 0.02 mol/L phosphae buffer （pH 3.7） at 25 ℃, under the ratio of gelatin to tannic acid 1：1 or 1：4 （W/W）, the haze of the formed polymer reaches the maximum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第11期114-117,共4页
Food Science
基金
"十一五"国家科技攻关计划项目(2001BA501A)
关键词
蛋白质
酚类
聚合
浓度
比率
protein
phenolics
polymerization
concentration
ratio
