米渣谷蛋白卡拉胶糖基化改性及功能性质  

Glycosylation of Rice Dregs Glutelin and Functional Properties of Glutelin-Carrageenan Conjugates

作　　者：杜研学[1] 史苏华[1] 熊华[1] 蒋岩[1] 张忠[1] 李捷[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》2011年第16期11-15,共5页Food Science

基　　金：国家发展与改革委员会项目(发改投资[2009]2825号);南昌大学食品科学与技术国家重点实验室目标导向项目(SKLF-MB-201005);江西省高新技术产业化重大项目(赣财教{2008}212号)

摘　　要：采用干法美拉德反应,对米渣谷蛋白进行糖基化改性,考察谷蛋白-卡拉胶的质量比和反应时间对接枝反应进程和接枝产物功能性质的影响,并对最佳工艺共价接枝产物的溶解性、乳化性和乳化稳定性进行研究。结果表明:在谷蛋白-卡拉胶的质量比1:2、相对湿度79%、温度60℃条件下,反应24h,产物接枝度达到28.84%;相比谷蛋白,接枝产物溶解性、乳化性和乳化稳定性分别提高了2.04、4.84倍和0.63倍。经糖基化改性后的米渣谷蛋白表面疏水性显著降低,功能性质在广泛pH值范围内也得到显著改善。Rice dregs glutelin（RDG） was glycosylated with carrageenan（Car） by dry-heated Maillard reaction.The effects of mass ratio of RDG to Car and reaction time on degree of graft reaction and functional properties of RDG-Car conjugates were investigated.The results showed that the degree of graft reaction was 28.84% under the optimal conditions： RDG-to-Car mass ratio 1：2,temperature 60 ℃,relative humidity 79% and reaction time 24 h.The solubility,emulsifying property and emulsion stability of the resulting RDG-Car conjugate were improved obviously,which were increased by 2.04,4.84 and 0.63 times,respectively when compared with those of RDG.Meanwhile,we found that the surface hydrophobicity of glutelin was reduced dramatically after glycosylation with Car.Compared with RDG,its conjugate with Car exhibited much higher solubility,emulsifying capacity and emulsion stability in a wide pH range.

关 键 词：米渣谷蛋白 卡拉胶 溶解性 乳化性 

分 类 号：TS201.1[轻工技术与工程—食品科学]