右旋糖酐的理化性质研究  

Study on the Physicochemical Properties of Dextran

作　　者：王帅静 蓝尉冰 陈玉颖[1,2,3] 黄双霞 齐鹏翔 陈山 WANG Shuai-jing;LAN Wei-bing;CHEN Yu-ying;HUANG Shuang-xia;QI Peng-xiang;CHEN Shan(College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;Research Center for Sugar Engineering and Technology, Guangxi University, Nanning 530004, China;Guangxi Sugar Industry Collaborative Innovation Center, Nanning 530004, China)

机构地区：[1]广西大学轻工与食品工程学院,南宁530004 [2]广西大学糖业工程技术研究中心,南宁530004 [3]广西蔗糖产业协同创新中心,南宁530004

出　　处：《中国调味品》2019年第5期40-44,共5页China Condiment

基　　金：广西研究生教育创新计划资助项目(YCSW2018043);国家自然科学基金项目(21768001)

摘　　要：肠膜明串珠菌酶法发酵产物经乙醇分级醇沉得到5种不同中分子量(Mw:1047200,512000,272680,205900,109300Da)的右旋糖酐,将分子量为109300Da的右旋糖酐(记为Dex-100)与其他4种进行复配,对其单一及4种复配体系进行体外吸湿保湿性、抗氧化性、乳化活性、乳化稳定性研究。结果表明,Dex-100单一及复配体系均具有良好的吸湿保湿性,且复配体系的吸湿性要明显优于单一体系,尤其是与较大分子量进行复配;保湿性则没有太大差别;相比于Dex-100单一体系,复配体系的抗氧化能力有所提高,但与Vc相比仍较弱;右旋糖酐的乳化性及乳化稳定性表现出浓度依赖性,浓度越高,性能越好,且分子量越大,乳化性和乳化稳定性越好,单一和复配体系的乳化活性没有很大区别,但与较高分子量的复配体系乳化稳定性有明显的提升。Five kinds of dextran with different molecular weights (M w:1047200,512000,272680, 205900,109300 Da) are obtained by the fermentation product of Leuconostoc mesenteroides with enzymatic method. The dextran with a molecular weight of 109300 Da (denoted as Dex-100) is compounded with the other four kinds of dextran to study the hygroscopicity and moisture retention, antioxidant activity, emulsibility and emulsifying stability of the single and complex systems. The results show that both the single Dex-100 and complex systems have good hygroscopic and moisturizing properties, and the hygroscopic property of the complex systems is obviously better than that of the single system, especially for large molecular weight complex system.The moisture retention has not much difference. Compared with the Dex-100 single system, the antioxidant capacity of the complex systems is improved, but it is still weaker than Vc.The emulsibility and emulsifying stability of dextran exhibit concentration dependence, the higher the concentration, the better the performance. The higher the molecular weight,the better the emulsification and emulsion stability.The emulsification activity of single and complex systems is not very different,but the emulsion stability of high molecular weight complex system is obviously improved.

关 键 词：右旋糖酐 单一和复配体系 吸湿保湿性 抗氧化性 乳化性和乳化稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]