摘要
以燕麦蛋白质为研究对象,通过β-葡聚糖对其进行湿热复合改性。研究不同条件下,复合产物的功能性质随着反应条件的变化规律,并对工艺条件进行优化。结果表明,随着燕麦蛋白和β-葡聚糖湿热复合反应时间的延长,在中性至弱碱性pH条件下,采用不同比例燕麦蛋白和葡聚糖的复合产物功能性质都有了不同程度的改善,同时,接枝度变大,颜色逐渐变深。在100℃,pH9,反应物比例为1:1(w/w),反应120min的最佳工艺条件下,燕麦蛋白的溶解性提高到82%,复合物乳化性与乳化稳定性显著提高。
β-glucans were used to modify the functional properties of oat proteins by wet-heated reaction.The functional properties of reactions products were determined under different conditions.Results indicated that the functional properties of reactions products improved significantly in different process.At the same time,the degree of grafting increased and the color was darken.Under the condition of 100℃ and pH9 at the ratio of 1：1（w/w）,reaction time was 120min,the solubility of the reaction products could reach 82%,while the emulsifying properties and the emulsifying stability increased significantly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期132-135,共4页
Science and Technology of Food Industry
关键词
燕麦蛋白质
Β-葡聚糖
湿热反应
乳化性
溶解性
oat proteins
β-glucans
wet-heated reaction
emulsifying properties
solubility
