食品科学技术学报2019，Vol.37Issue(4)：66-71,6.DOI:10.3969/j.issn.2095-6002.2019.04.009
氧化淀粉-明胶共价复合物乳化性质优化研究
Optimization on Emulsifying Properties of Oxidized Starch-Gelatin Compound
摘要
Abstract
Oxidized starch and fish gelatin were adopted to prepare Maillard reaction products (MRPs). Box-Behnken experiment was supplied to optimize the emulsifying properties of MRPs. The results showed that the optimum conditions were pH 5. 00, temperature 104. 70℃ and reaction time 3. 00 h. Under this condition, MRPs could obtain the emulsion stability of 60. 90% , which was increased by 26. 87% compared with the single gelation emulsifer. The confirmatory experiment demonstrated that there was a significant difference in the case of a 95% confidence factor, verifying the accuracy of the optimization scheme. In addition, UV-absorbing spectroscopy verified the formation of MRPs. This study provided an ideal process for the development of high efficient protein-polysaccharide compound emulsifier.关键词
氧化淀粉/明胶/美拉德反应/乳化稳定性/ Box-Behnken试验Key words
oxidized starch/gelatin/Maillard reaction/emulsion stability/Box-Behnken experiment分类
轻工纺织引用本文复制引用
曾维顺,陈捷腾,李贇雪,刘世永,陈浩..氧化淀粉-明胶共价复合物乳化性质优化研究[J].食品科学技术学报,2019,37(4):66-71,6.基金项目
北京食品营养与人类健康高精尖创新中心开放基金资助项目( 20171014 ) （ 20171014 ）
山东省自然科学基金培养基金资助项目(ZR201702130053) （ZR201702130053）
中国博士后科学基金项目(2017M612281) （2017M612281）
中国博士后科学基金特别资助项目(2018T110693). （2018T110693）
