食品工业科技2012，Vol.33Issue(3)：132-135,4.
燕麦蛋白-葡聚糖湿热反应产物的功能性质研究
Functional properties of reaction products between oat proteins and glucans by wet-heated reaction
陈世超 1钱海峰1
作者信息
- 1. 江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122
- 折叠
摘要
Abstract
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.关键词
燕麦蛋白质/β-葡聚糖/湿热反应/乳化性/溶解性Key words
oat proteins/β-glucans/wet-heated reaction/emulsifying properties/solubility分类
轻工纺织引用本文复制引用
陈世超,钱海峰..燕麦蛋白-葡聚糖湿热反应产物的功能性质研究[J].食品工业科技,2012,33(3):132-135,4.
