槐糖脂表面特性和抗氧化活性的初步研究  

Preliminary studies on surface properties and antioxidant activities of sophorolipids

作　　者：杨帆[1] 赵小慧[1] 胡静[1] 孙辞[1] 刘栋[1] 胡风庆[1] 

机构地区：[1]辽宁大学生命科学院生物材料与生物制药实验室,辽宁沈阳110036

出　　处：《食品工业科技》2012年第14期166-168,187,共4页Science and Technology of Food Industry

基　　金：辽宁省教育厅基金(L2010150)项目;沈阳市发展与改革委员会高技术研发基金(2010-16)

摘　　要：对槐糖脂的表面特性和抗氧化活性进行了初步研究,采用最大气泡法测其最小表面张力,同时分析不同条件下表面张力的稳定性,通过表面张力浓度曲线求得其临界胶束浓度,利用超声乳化法分析槐糖脂的乳化活性表征表面特性。槐糖脂的体外抗氧化能力则通过DPPH自由基清除实验进行分析。结果表明:葡萄糖/油酸和豆油发酵的槐糖脂的最小表面张力分别为40、38mN/m,临界胶束浓度分别为60、70mg/L。槐糖脂在高温和高盐离子浓度下均表现出稳定的表面活性,在强酸、强碱条件下稳定性较差。乳化活性分析,两种槐糖脂中对于豆油、芝麻油和石蜡的乳化率大于80%。两种槐糖脂均具有体外抗氧化活性,以豆油为底物发酵的槐糖脂比以葡萄糖/油酸为底物发酵的槐糖脂具有更好的体外抗氧化活性。To investigate surface properties of sophorolipids,the minimum surface tension of sophorolipids and the surfactant stability under different conditions were determined by maximum bubble pressure method. Critical micelle concentration was obtained according to concentration curve of surface tension,and emulsifying activities of sophorolipids were analyzed by ultrasonic emulsification. In vitro antioxidant activities of sophorolipids were determined by DPPH radical scavenging experiment. Results showed that minimum surface tension values of two sophorolipids fermented from substrates glucose/oleic acid and soybean oil were 40 and 38mN/m respectively. Critical micelle concentrations were respectively 60 and 70mg/L. Sophorolipids possessed good and stable surface lowering properties under high temperature and high ionic concentration,however,the stability was poor under strong acid and alkali. Emulsification rates of sophorolipids were higher than 80% in the soybean oil,sesame oil and paraffin. Sophorolipids had antioxidant activities in vitro,and sophorolipid from soybean oil had better antioxidant activity than that from gllucose/oleic acid.

关 键 词：槐糖脂 最小表面张力 临界胶束浓度 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]