乌饭树树叶色素对大米蛋白的染色机理  

The Dyeing Mechanism of Vaccinium bracteatum Thunb. Leaves' Pigment and Rice Protein

作　　者：徐塬[1] 王立[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国食品学报》2016年第4期58-64,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：教育部留学回国人员科研启动基金项目;无锡市科技发展项目(CLE01N1312)

摘　　要：使用乌饭树树叶(VBTL)色素对大米蛋白进行染色,对结合后的蛋白性质和二级结构进行测定,初步探讨VBTL色素对大米蛋白的染色机理。研究了色素与大米蛋白的吸附等温线,染色后大米蛋白色差、表面疏水性、二级结构以及表面结构的变化,结果表明:色素和大米蛋白之间的疏水相互作用和氢键作用是其作用的主要方式。In this research, the rice protein was dyed with Vaccinium bracteatum Thunb. leaves＇（VBTL） pigment.The properties and secondary structure of rice protein were determined in order to investigate the dyeing mechanism of VBTL pigment. The results of adsorption isotherm, color, surface hydrophobicity, secondary structure and SEM showed that both hydrophobic and hydrogen bonding are the main interactions between VBTL pigment and rice protein.

关 键 词：乌饭树树叶 色素 大米蛋白 性质 二级结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]