麦芽糖-小麦面筋蛋白Maillard反应产物乳化性研究  

Study of emulsifying properties of Maillard reaction products of maltose-wheat gluten

作　　者：王亚平[1] 刘进玺[2] 王金水[3] 

机构地区：[1]郑州职业技术学院,河南郑州450121 [2]河南省农业科学院农业质量标准与检测技术研究所,河南郑州450002 [3]河南工业大学生物工程学院,河南郑州450001

出　　处：《粮食与油脂》2014年第5期29-33,共5页Cereals & Oils

摘　　要：该文研究了小麦面筋蛋白与麦芽糖在控制条件下通过Maillard反应生成复合物的乳化性,并研究了复合物分散性的变化和热特性(DSC)的变化。结果表明:与麦芽糖发生Maillard反应明显改善了小麦面筋蛋白的乳化活性(Emulsion Activity Index,EAI),通过正交试验得到Maillard反应改善小麦面筋蛋白乳化性的最佳条件为:pH=8、小麦面筋蛋白/麦芽糖比为3∶1、小麦面筋蛋白浓度为10%、反应时间为3 d,Maillard反应产物的EAI值为35.14 m2/g。麦芽糖–小麦面筋蛋白复合物的分散性和热稳定性大大提高,复合物的等电点为pH 8.0左右,变性温度98.1℃。The emulsifying properties of wheat gluten were studied after reacting with maltose（Maillard reaction）. The results indicated that a remarkable improvement in emulsion activity index（EAI） of the gluten treated by maltose. The single factor and orthogonal tests of wheat gluten by maltose treatment were carried out. The optimum conditions were：pH 8,gluten/maltose ratio 3∶1,concentration of gluten 10%,reaction time 3 d,the EAI value of the obtained compound was 35.14 m2/g. The dispersing properties and thermostability of maltose–wheat gluten conjugates were raised greatly. The isoelectric points of conjugates was about pH 8.0 and the denature temperature was 98.1 ℃.

关 键 词：小麦面筋蛋白 麦芽糖 MAILLARD反应 乳化性 

分 类 号：TS201.21[轻工技术与工程—食品科学]