二氢杨梅素/环糊精包合物对大豆分离蛋白功能特性的影响  

Effect of inclusion compound of dihydromyricetin with cyclodextrin on soy protein functionality

作　　者：苏彩娟[1] 刘本国[2] 王金水[1] 朱永胜[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]河南科技学院食品学院,河南新乡453003

出　　处：《粮食与饲料工业》2011年第4期19-22,共4页Cereal & Feed Industry

基　　金：河南省教育厅自然科学研究资助计划项目(2009A550005)

摘　　要：二氢杨梅素具有广泛的生物活性。通过与羟丙基-β-环糊精形成包合物,二氢杨梅素的水溶性可以显著提高。为了提高二氢杨梅素在食品中的应用,研究了二氢杨梅素/羟丙基-β-环糊精包合物对大豆分离蛋白功能特性的影响。结果表明,二氢杨梅素及其包合物的添加分别将大豆分离蛋白凝胶强度提高了23.8%和47.3%,并且在一定程度上提高了其乳化稳定性。通过与羟丙基-β-环糊精制备成包合物,可减小二氢杨梅素对大豆分离蛋白溶解性的影响。Dihydromyricetin（DMY） has a wide range of biological activity.The water solubility of DMY can be significantly improved by the inclusion compound of DMY with hydroxypropyl-β-cyclodextrin（HP-β-CD）.In order to develop the application of DMY in food,the effect of DMY/ HP-β-CD inclusion compound on isolated soy protein（SPI） functionality was studied.The results showed that the gel strength of SPI respectively increased by 23.8% and 47.3% with the addition of DMY and DMY/ HP-β-CD inclusion compound,and the emulsion stability of SPI was improved to a certain extent.The effect of DMY on SPI solubility was decreased by DMY/ HP-β-CD inclusion compound.

关 键 词：二氢杨梅素 环糊精 包合物 大豆分离蛋白 功能特性 

分 类 号：S565.1[农业科学—作物学]