米肽-葡萄糖湿法接枝反应产物的功能性质  

Functional Properties of Products of a Grafting Reaction between Rice Peptide and Glucose in Aqueous Solution

作　　者：赵强[1] 钟红兰[1] 熊华[1] 史苏华[1] 邓波[1] 李薇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2010年第19期115-120,共6页Food Science

基　　金：食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200809);食品科学与技术国家重点实验室自由探索资助项目(SKLF-TS-200818);科技部科技人员入园入企项目(SQ2009GJC5005767);2009年江西省研究生创新资金项目

摘　　要：以米渣为原料制备的米肽与葡萄糖进行湿法接枝反应,考察影响反应产物功能性质(乳化及乳化稳定性、抗氧化性)的4种因素。结果表明:随着反应温度和反应时间的增加,产物接枝度、褐变度增大,抗氧化性增强,时间过长则接枝度、乳化性及乳化稳定性逐渐降低;随着反应起始pH6～10升高,米肽和接枝产物的乳化性均增加,抗氧化性和乳化稳定性先增后减,且产物的乳化性和抗氧化性均大于米肽,pH值为8时接枝产物还原力达0.798;随着反应底物质量浓度增加,米肽和接枝产物的乳化性均呈现先增后减的趋势,乳化稳定性有明显提高,抗氧化性增强;米肽和葡萄糖质量比对产物的乳化性作用明显,其质量比为1:2时乳化性提高最显著,提高幅度达35.13%;其质量比对产物的抗氧化性影响不明显。Rice peptides were grafted with glucose in aqueous solution under different levels of reaction temperature and time,initial pH,substrate concentration,rice peptide/glucose mass ratio in order to investigate the effects of these reaction conditions on the functional properties of the grafted products including emulsifying activity （EA）,emulsion stability （ES） and reducing power. The results indicated that 1） the degree of grafting （DG）,browning degree and reducing power of the graft reaction products （GRPs） increase with rising reaction temperature and prolonged reaction time. However,excessively long reaction time led to decreases in DG,EA and ES; 2） The EAs of rice peptides and GRPs were both enhanced as initial pH increased from 6 to 10,their reducing power and ES increased initially and then decreased,and GRPs showed higher levels of EA and reducing power than native rice peptides,and GRPs obtained using an initial pH of 0.798 had the highest reducing activity; 3） both the EAs of rice peptides and GRPs showed a trend to initially increase and then decrease with substrate concentration increased,and the emulsify stability and reducing power were improved remarkably; 4） The EA and ES of GRPs were obviously affected by rice peptide/glucose mass ratio,and EA was most significantly enhanced and reached up to 35.13% when the ratio was 1：2,while the ratio had no significant effect on the reducing power of GRPs.

关 键 词：米肽 接枝反应 乳化性 抗氧化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]