發(fā)布時間：2018-03-03 01:28

  本文選題：大豆蛋白　切入點(diǎn)：葡聚糖　出處：《食品工業(yè)科技》2016年19期 　論文類型：期刊論文

【摘要】：本文采用水浴法和微波法制備大豆蛋白-葡聚糖(SPI-DX)復(fù)合物,比較與分析了復(fù)合物功能特性和二級結(jié)構(gòu)。采用OPA法測定復(fù)合物的接枝度,采用紫外分光光度法測定復(fù)合物的褐變程度。結(jié)果表明,微波法能夠使更多的葡聚糖與SPI發(fā)生美拉德反應(yīng),降低復(fù)合物的褐變程度。由兩種方法得到的SPI-DX復(fù)合物溶解性、乳化性都有所改善,傳統(tǒng)水浴法較微波法對復(fù)合物溶解性、乳化性改善效果好。復(fù)合物的α-螺旋、β-轉(zhuǎn)角以及無規(guī)卷曲的含量都降低,但β-折疊結(jié)構(gòu)含量卻增加,SPI與DX發(fā)生了葡聚糖糖化反應(yīng)。
[Abstract]:In this paper, the SPI-DX complex of soybean protein-dextran was prepared by water bath method and microwave method. The functional characteristics and secondary structure of the complex were compared and analyzed. The graft degree of SPI-DX complex was determined by OPA method. The browning degree of the complex was determined by ultraviolet spectrophotometry. The results showed that more dextran could react with SPI and reduce the browning degree of the complex. The emulsifying property was improved, the solubility of the complex was improved by the traditional water bath method, and the emulsifying property was improved better than the microwave method. The 偽 -helix, 尾 -rotation angle and the content of random coil of the complex were all decreased. However, the content of 尾-folded structure increased the glucan saccharification reaction between SPI and DX.
【作者單位】： 東北農(nóng)業(yè)大學(xué)食品學(xué)院;
【基金】：黑龍江省科技攻關(guān)項(xiàng)目(GC13B213)
【分類號】：TS201.2
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本文編號：1558987