摘要
为探索黄原胶(XG)/溶菌酶(Ly)复合体系在自动酸化条件下相行为及在制备纳米凝胶过程中分子结构变化,采用透光率及热力学分别分析XG/Ly复合体系连续相转变规律及模拟碱和碱热偶合处理过程中XG和Ly的热力学特性。实验表明在连续酸化过程中,XG/Ly复合体系发生共溶体系、可溶性复合物、三维网络结构连续相转变过程,不同XG/Ly质量条件(3∶1、1∶1和1∶3)下发生相互作用的pH点分别为10.46、10.85和10.64,说明Ly可加快XG/Ly体系相转变进程;热力学分析表明制备纳米凝胶过程中XG及Ly原有结构均发生改变。
To explore phase behavior of xanthan gum/lysozyme （XG/Ly）system induced by in situ acidification and their molecular structural changes during nanogel fabrication, continuous phase transition of XG/Ly system and thermodynamic properties of XG and Ly in the simulated alkali or alkali coupled thermal conditions were analyzed through transmittance and DSC respectively.The results showed that XG/Ly systems transited from co-solubility state to form soluble complexes, and finally produced tenuous network in situ acidifieation.Intereonnection points of pH were 10.46,10.85 and 10.64 when the ratios of XG/Ly were 3 ： 1,1 ： 1 and 1 ： 3, indicating that Ly could promote the process of phase transition of XG/Ly system. Thermodynamic analysis revea]ed that the original structure of XG and Ly changed during nanogel formation.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第24期16-19,32,共5页
Science and Technology of Food Industry
基金
河南省自然科学基金(162300410229)
国家自然科学基金(31701647)
信阳师范学院大学生科研基金项目(2017-DXS-081)
信阳师范学院高层次人才科研启动基金项目(16051)
信阳师范学院南湖学者奖励计划青年项目
关键词
黄原胶
溶菌酶
相转变
热力学
xanthan gum
lysozyme
phase transform
thermodynamic
