摘要
研究牛血清白蛋白(BSA)-葡聚糖干热法和湿热法接枝产物的功能特性,结果表明:BSA-葡聚糖干热法接枝产物乳化性能有所提高,起泡性能极大降低,而疏水性降低幅度较小;BSA-葡聚糖湿热法接枝产物乳化性降低幅度较大,起泡性和亲水性都有显著提高。热稳定性和DPPH自由基清除能力研究表明,与BSA相比干热法和湿热法接枝产物的热稳定性都有所提高,但DPPH自由基清除能力均提高不明显。
Functional properties of bovine serum albumin-dextran conjugate produced by dry-heating and water-heating methods were studied.The results indicated that dry-heating method could result in an obvious increase of emulsibility,a significant decrease of foaming capacity and a slight decrease of hydrophobicity.Compared with dry-heating method,water-heating method could significantly improve the foaming capacity and hydrophilicity and largely lower the emulsifying capacity.In addition,bovine serum albumin-dextran conjugates produced by both methods showed higher thermosatablity in comparison with bovine serum albumin,but no obvious increase in DPPH radical scavenging activity was observed.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第9期101-106,共6页
Food Science
基金
国家自然科学基金项目(20776050)
广东省自然科学基金项目(7006508)
关键词
牛血清白蛋白
葡聚糖
接枝
功能特性
bovine serum albumin
dextran
conjugation
functional properties
