食品科学2018，Vol.39Issue(8)：6-12,7.DOI:10.7506/spkx1002-6630-201808002
大豆分离蛋白-葡聚糖糖基化产物作为乳化剂和活性物质载体的性能分析
Emulsifier and Carrier Performance of Soy Protein Isolate-Dextran Conjugates
摘要
Abstract
Soy protein isolate (SPI)-dextran conjugates (CON) were prepared through Maillard reaction in solution under macromolecular crowding environment, then fractionated by their solubility at pH 4.5 (MC45) and pH 6.5 (MC65), and characterized. SDS-PAGE and molecular weight distribution of the conjugates showed typical patterns of conjugate formation and different characteristics between MC45 and MC65. The effects of pH, heating temperature and the addition of NaCl on the properties of emulsions stabilized with SPI-dextran conjugates were examined using a light-scatter particle size analyzer and a Zeta-potential analyzer. Results showed that in an acidic environment the average droplet size (d43) of the emulsion with MC45 was 10 μm, lower than that of the emulsion with MC65, and was little affected by ion concentration and temperature. Compared with native protein, SPI-dextran mixture and MC45, MC65 had better curcumin loading capacity with respect to loading amount (30.21 μg/mg) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity (18.33% DPPH scavenging) and resulted in larger particle size.关键词
大豆分离蛋白/葡聚糖/大分子拥挤体系/乳化性/载体Key words
soy protein isolate/dextran/macromolecular crowding/emulsifying property/carrier分类
轻工纺织引用本文复制引用
曹静,翁静宜,程萌,齐军茹..大豆分离蛋白-葡聚糖糖基化产物作为乳化剂和活性物质载体的性能分析[J].食品科学,2018,39(8):6-12,7.基金项目
国家自然科学基金面上项目(31370036) （31370036）
中央高校基本科研业务费专项(2015Z2119) （2015Z2119）
