大麦泡沫蛋白与单糖的接枝改性研究  

Modification of barley foam-active protein by graft with monosaccharide

作　　者：聂妤[1] 王晓丹[1] 赵长新[1] 

机构地区：[1]大连工业大学生物工程学院,大连116034

出　　处：《食品科技》2011年第3期62-64,69,共4页Food Science and Technology

基　　金："十一五"国家科技支撑计划项目(2007BAK36B01)

摘　　要：以大麦泡沫蛋白为原料,采用加热的方式对其进行接枝改性,通过正交分析确定了接枝反应的最优工艺条件为:反应时间为60min、糖与蛋白质比例为1∶2、pH为9.5,接枝度达到23.89%,且褐变指数仅为0.179。改性后蛋白较未改性的大麦泡沫蛋白在起泡性和泡沫稳定性方面都得到了显著提高。结果表明泡沫蛋白的接枝改性是提高其功能性的一种有效途径。Using barley foam-active protein as raw material,the modified protein was prepared in heating. The optimal processing was investigated through orthogonal test,which led to the conclusion that the optimum graft reaction conditions were as follows：the weight ratio of glucose to protein 1∶2,pH 9.5,60 min would yield graft reaction products with DG was 23.89% and browning index was 0.179. Compared with unmodified sample,the foam-active protein developed excellent foaming properties. These results indicated that graft reaction could be used as an efficient method to improve functional properties of foam-active protein.

关 键 词：大麦泡沫蛋白 葡萄糖 接枝反应 泡沫性 

分 类 号：TS201.21[轻工技术与工程—食品科学]