大米蛋白-葡聚糖接枝耦联反应的研究  

Study on Rice Protein-Dextran Graft Reaction

作　　者：华静娴[1] 陈正行[1] 钟芳[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2008年第12期45-50,共6页Food Science

基　　金：国家"863"计划资助项目(2006AA10Z327)

摘　　要：采用微波加热的方式,研究湿热条件下大米蛋白-葡聚糖的接枝耦联反应,通过接枝度(DG)的测定,对其工艺参数进行优化。在本实验范围内,接枝度达到最大的工艺条件组合为:微波功率500W,蛋白质浓度3mg/ml,大米蛋白与葡聚糖质量配比1:6,反应时间20min。从氨基酸组成、分子量分布来看,反应后精氨酸及赖氨酸含量减少,高分子量区域增加。随着接枝度的上升,其溶解性和乳化活性等都得到明显的改善。Rice protein was grafted with dextran of 20 kD in solution by using microwave radiation. Based on the degree of graft （DG）, the single factors affecting the graft reaction were tested firstly. Then by means of orthogonal design, the optimal reaction conditions are determined as follows： concentration of rice protein 3 mg/ml, weight ratio of rice protein to dextran 1： 6, power of microwave radiation 500 W, and reaction time 20 min. The results of amino acids analysis and HPLC showed that the contents of Arg and Lys decrease and the area of macromolecular increases. With the increase of DG, the solution and emusifying propertise improve greatly.

关 键 词：大米蛋白 葡聚糖 耦联反应 微波 功能性质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]