食品工业科技2012，Vol.33Issue(9)：53-57,61,6.
ε-聚赖氨酸与葡聚糖美拉德反应初级阶段产物的乳化性研究
Study on emulsifying properties of ε-polylysine-dextran conjugates prepared from primary stage of Maillard reaction
摘要
Abstract
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.关键词
ε-聚赖氨酸/葡聚糖/美拉德反应/乳化性/褐变指数Key words
ε-polylysine/dextran/Maillard reaction/emulsifying properties/browning index分类
轻工纺织引用本文复制引用
闫冰,房子舒,高彦祥,袁芳..ε-聚赖氨酸与葡聚糖美拉德反应初级阶段产物的乳化性研究[J].食品工业科技,2012,33(9):53-57,61,6.基金项目
“国家大学生创新性实验计划”项目 （）
