摘要
采用D-木糖通过美拉德反应对天然可食用胶原膜进行糖基化改性,得到一种新型天然可食用有色胶原膜。通过单因素实验考察了不同实验条件对反应程度的影响,并对改性后的胶原膜进行了相关表征。研究结果表明,当D-木糖浓度10%,pH 8.0时,胶原膜在60℃的水浴中反应14 h进行糖基化改性较适宜。红外光谱分析表明,糖基化改性没有破坏胶原的高级结构。差示量热扫描分析和热重分析显示,改性后胶原膜的变性温度提高了8.5℃,起始分解温度升高了约100℃,耐热性得到了显著的改善。接触角和吸水率测定表明,改性后胶原膜的亲水性有所提高。
Ediblecollagen film was glycosylated with D-xylose by the method of Maillard reaction to obtain a color edible collagen film. The influences of different test conditions on Maillard reaction were investigated, and the modified collagen films were characterized by some methods. The results showed that the optimum conditions for the glycosylation modifica- tion of collagen film were 10% of D-xylose （ow0, pH 8.0, heating at 60 ℃ for 14 h. The Fourier transform infrared spec- trum showed that the triple helical structure ofmodified collagen film was preserved. The differential scanning calorimetry and thermogravimetric analysis suggested that the denaturation temperature and the initial decomposition temperature of modified collagen film increased 8.5 ℃ and 100 ℃, respectively. The measurement of contact angle and water absorption ratio indicated that the surface hydrophilicity of modified collagen film was improved obviously.
出处
《皮革科学与工程》
CAS
北大核心
2014年第1期5-9,22,共6页
Leather Science and Engineering
基金
国家自然科学基金资助项目(No.21076129和No.21276167)
关键词
美拉德反应
胶原膜
D-木糖
糖基化改性
maillard reaction
collagen film
D-xylose
glycosylation modification
