摘要
采用美拉德干热反应制备ε-聚赖氨酸-葡聚糖共价复合物并制备乳液,通过浊度、粒径及稳定性分析,研究了反应温度、湿度、时间、反应物混合比和pH对共价复合物乳化性及乳化稳定性的影响。褐变程度及接枝度结果表明,ε-聚赖氨酸和葡聚糖发生了美拉德反应。以乳化性改善为主要指标,ε-聚赖氨酸/葡聚糖质量比1∶15,在pH8.5,相对湿度为65%,60℃条件下,干热反应1～3d产物的乳化性及乳化稳定明显改善,反应1d复合物乳化性较好且褐变程度较小,接枝度约26.4%。以乳化稳定性改善为指标,ε-聚赖氨酸/葡聚糖质量比1∶10,反应1d最佳。
Emulsifying properties of protein can be improved through Maillard reaction.The conjugation of ε-polylysine and dextran by dry heating was studied.Emulsifying property of ε-polylysine-dextran conjugates were compared at different reaction temperature,relative humidities,reaction time,weight ratio of dextran to ε-polylysine,pH by determining changes in emulsion turbidity,droplet size and turbiscan analysis.Browning index and degree of graft（DG）proved the conjugation of ε-Polylysine and dextran.It was found that the ε-polylysine-dextran conjugates formed with ε-polylysine and dextran（1：15 weight ratio）at 60℃,RH 65% for 1～3 days had better emulsifying activity and emulsifying stability than ε-polylysine and dextran alone.Conjugates prepared for 1d had better emulsifying activity,low browning index,and the DG was about 26.4%.Conjugates formed with ε-Polylysine and dextran（1：10 weight ratio）for 1d had the best emulsifying stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第9期53-57,61,共6页
Science and Technology of Food Industry
基金
"国家大学生创新性实验计划"项目(091001923)
关键词
Ε-聚赖氨酸
葡聚糖
美拉德反应
乳化性
褐变指数
ε-polylysine
dextran
Maillard reaction
emulsifying properties
browning index
