食品工业科技2017，Vol.38Issue(24)：16-19,32,5.DOI:10.13386/j.issn1002-0306.2017.24.004
黄原胶/溶菌酶体系相转变及其DSC分
Phase transition of xanthan gum/lysozyme system and their thermodynamic analysis
摘要
Abstract
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 acidification.Interconnection 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 revealed that the original structure of XG and Ly changed during nanogel formation.关键词
黄原胶/溶菌酶/相转变/热力学Key words
xanthan gum/lysozyme/phase transform/thermodynamic分类
轻工纺织引用本文复制引用
许威,李娟,崔继来,张伟,周文艺,王远,雍艳艳,张宇凡..黄原胶/溶菌酶体系相转变及其DSC分[J].食品工业科技,2017,38(24):16-19,32,5.基金项目
河南省自然科学基金(162300410229) （162300410229）
国家自然科学基金(31701647) （31701647）
信阳师范学院大学生科研基金项目(2017-DXS-081) （2017-DXS-081）
信阳师范学院高层次人才科研启动基金项目(16051) （16051）
信阳师范学院南湖学者奖励计划青年项目. （）
