中国食品学报2023，Vol.23Issue(12)：12-19,8.DOI:10.16429/j.1009-7848.2023.12.002
甘草多糖与酪蛋白的相互作用及乳化性能
The Interaction Mechanism and Emulsifying Properties of Glycyrrhiza Polysaccharide and Casein
摘要
Abstract
The stability of Glycyrrhiza polysaccharide/casein complex was analyzed by Zeta potential and turbidity,and the structural properties and interaction mechanism of GP/CS complex were investigated by fluorescence spectrum,infrared spectrum and circular dichroism spectrum,ect.The emulsifying stability of compound emulsion was also discussed.The results showed that GP/CS could form a stable complex.When pH=7,the Zeta potential values of GP/CS complexes were between CS and GP solution,with the average particle size increasing and fluorescence intensity decreasing,and the ul-traviolet absorption intensity decreasing with blue shift,the intensity and peak width of the absorption peak of the in-frared spectrum were changed,and the secondary structure of casein were changed.The electrostatic interaction,hydro-gen bonding and hydrophobicity were involved in the formation of the composites.In addition,GP/CS complex could im-prove the stability of the emulsion.This study provides reference for the application of protein-polysaccharide complex in food field.关键词
酪蛋白/甘草多糖/复合体系/乳液/稳定性Key words
casein/Glycyrrhiza polysaccharide/complex system/emulsion/stability引用本文复制引用
郭东起,殷秀秀,程焕,陈健乐,叶兴乾..甘草多糖与酪蛋白的相互作用及乳化性能[J].中国食品学报,2023,23(12):12-19,8.基金项目
浙江省重点研发计划项目(2021C02001) （2021C02001）
第一师阿拉尔市科技计划项目(2019GJJ01) （2019GJJ01）
