葡甘聚糖改性大豆蛋白作为药物乳化剂的研究  

Soy Protein Modified by Glucomannan as Medical Emulsifier

作　　者：杨林峰[1] 赵剑曦[1] 

机构地区：[1]福州大学化学化工学院化学系,福建福州350002

出　　处：《精细化工》2007年第6期539-543,共5页Fine Chemicals

基　　金：福建省教育厅科技项目(jb05022)~~

摘　　要：用天然大豆蛋白和葡甘聚糖,利用羟氨反应使蛋白质分子的侧链氨基与多糖分子的末端不饱和羰基反应生成稳定的共价键,进而形成以多羟基葡甘聚糖为亲水基,大豆蛋白为疏水基的新型两亲分子。结果表明,葡甘聚糖改性大豆蛋白是良好的药用乳化剂,制成的O/W乳状液稳定性明显优于Tween-60制成的乳状液。The amphiphilic molecules with glucomannan as the hydrophilic groups and soy protein as the hydrophobic skeleton was synthesized by the reaction of natural soy protein and glucomannan. The soy protein-glucomannan conjugate was found to be a good emulsifier. The formed o/w emulsion was much more stable than that with Tween -60 as emulsifier and was favorable as the carrier of oil-soluble drug.

关 键 词：大豆蛋白 葡甘聚糖 共价化合物 药用乳化剂 表面活性剂 

分 类 号：O648[理学—物理化学]