大豆蛋白—壳聚糖共价复合物制备研究  

Preparation of soybean protein-chitosan conjugations

作　　者：郭兴凤[1] 王延青[1] 胡婷婷[1] 贾祥祥[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2010年第8期8-11,共4页Cereals & Oils

摘　　要：通过干热反应将壳寡糖引入大豆蛋白,形成大豆蛋白―壳寡糖共价复合物,采用响应面方法对大豆蛋白―壳寡糖制备条件进行优化,建立以乳化性及乳化稳定性为响应值回归方程。以乳化性为响应值时,优化结果为:反应时间10.4 h,反应温度41.2℃,壳聚糖添加量25.7%;以乳化稳定性为响应值时,优化结果为:反应时间9.6 h,反应温度38.3℃,壳聚糖添加量26.1%。Soybean poretin isolate（SPI） and chitosan（CHI） were used as the main materials to prepare soybean protein–chitosan conjugations by the dry–heat reaction.Response surface methodology was used to optimum the preparing conditions of soybean protein–chitosan conjugations,and they were ：reaction time 10.4 hr,eaction temperature 41.2℃C,HI additive amount 25.7% according to the emulsifying ability of the conjugation;and reaction time 9.6hr,eaction temperature 38.3℃C,HI 26.1% according to the emulsion stability of the conjugation.

关 键 词：大豆蛋白 壳聚糖 大豆蛋白―壳聚糖共价复合物 

分 类 号：TQ645.99[化学工程—精细化工]