琥珀酰化对玉米醇溶蛋白消化率的影响  

作　　者：吴景[1] 杨光[1] 杨鹏飞[1] 

机构地区：[1]上海理工大学食品研究所,上海200093

出　　处：《食品工业科技》2007年第1期57-59,62,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(50376040)

摘　　要：酰化改性是现代食品蛋白质化学的改性方法之一。本研究通过对玉米醇溶蛋白琥珀酰化的改性研究发现,随着酰化试剂用量的增大,酰化程度不断提高,总体趋势是先快后慢。随酰化程度增大,玉米醇溶蛋白的含氮量降低,分子量减小,但是溶解度和消化率都有所提高,这表明琥珀酰化改变了玉米醇溶蛋白的结构,改善了其性质。Succinylation is the most common chemical modification used for food protein. In this study, succinic anhydride is used to modify zein. Effect of succinylation on the properties of zein has been studied, such as nitrogen content, molecular weight, solubility and in vitro digestibility. The experiments show that after succinylation, nitrogen content and molecular weight of zein are decreased, but soLubiLity and in vitro digestibility of zein are increased.

关 键 词：琥珀酰化 玉米醇溶蛋白 体外消化率 

分 类 号：TS201.21[轻工技术与工程—食品科学]