食品工业科技2017，Vol.38Issue(15)：15-19,5.DOI:10.13386/j.issn1002-0306.2017.15.004
美拉德反应对燕麦β-葡聚糖乳化性能影响的研究
Influence of Maillard reaction on emulsifying properties of oat β-glucan
摘要
Abstract
The aim of this paper is to improve the emulsifying property of oat β-glucan through Maillard reaction.The Maillard reaction was occurred by heating oat β-glucan and L-glutamine (the mass ratio was 10∶ 1,5∶ 1,and 2∶1).The reaction process was monitored.The oat β-glucan Maillard reaction products were prepared,and their structure was characterized.Emulsifying properties and surface tension of β-glucan Maillard reaction products were evaluated.The results showed that the pH decreased (p ＜ 0.05),UV-vis absorbance and the fluorescence intensity increased during the reaction (p ＜ 0.05).The products had the characteristic absorption peaks of β-glucan and amino acids after Maillard reaction.The molecular weights of theβ-glucan increased after Maillard reaction,and the molecular weights of the β-glucan increases with the increase of the proportion of L-glutamine.The emulsion capability and emulsion stability of products increased and the surface tension of products decreased with the increasing of reaction time and the amount of L-glutamine(p ＜ 0.05).关键词
美拉德反应/燕麦β-葡聚糖/乳化性能Key words
Maillard reaction/oat β-glucan/emulsifying property分类
轻工纺织引用本文复制引用
孙涛,徐宏蕾,谢晶,甘建红,薛斌,邵则淮,崔宇..美拉德反应对燕麦β-葡聚糖乳化性能影响的研究[J].食品工业科技,2017,38(15):15-19,5.基金项目
国家自然科学基金面上项目(31571914) （31571914）
上海市科委(14dz1205101). （14dz1205101）
