酪蛋白-羧甲基壳聚糖美拉德产物的制备及表征  

Preparation and Characterization of Casein-Carboxymethyl Chitosan Maillard Products

作　　者：魏玉娇 郭晓强 周婷 WEI Yu-jiao;GUO Xiao-qiang;ZHOU Ting(School of Pharmacy and Bioengineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学药学与生物工程学院,成都610106

出　　处：《中国调味品》2021年第2期19-22,共4页China Condiment

基　　金：四川省科技厅四川省应用基础研究面上项目(2017JY0341);成都市科技局成都市技术创新研发项目(2018-YF05-01510-GX);成都市科技局成都农业科技中心地方财政专项(NASC2019PC01)。

摘　　要：以超声法制备的羧甲基壳聚糖(carboxymethyl chitocan,CAS)和酪蛋白(casein,CN)为原料,用干热法制备了美拉德反应产物(Maillard reaction products,MRPs)。研究了反应温度、反应时间和CN/CAS比例对Maillard反应的影响。对pH值、褐变指数、接枝度、自由氨基数和傅立叶红外光谱图进行表征。最终结果表明:最适宜反应条件是在60℃,相对湿度为79%,CN/CAS比例为5∶4,最终蛋白质浓度为10%的美拉德反应产物反应72h具有最高的反应程度。测得其褐变指数为0.697,接枝度为70.09%,自由氨基含量为28.83%。CN、CN/CAS和MRPs的红外光谱表明,酪蛋白与羧甲基壳聚糖发生美拉德反应。Carboxymethyl chitosan(CAS)and casein(CN)are prepared by ultrasonic method,and the Maillard reaction products(MRPs)are prepared by drying method.The effects of reaction temperature,reaction time and CN/CAS ratio on Maillard reaction are studied.The pH value,browning index,grafting degree,free amino number and Fourier infrared spectra are characterized.The final results show that the optimal reaction conditions are as follows:the Maillard reaction products with the final protein concentration of 10%reacting for 72 h have the highest reaction degree at 60℃,the relative humidity of 79%,the CN/CAS ratio of 5∶4.The browning index is 0.697,the grafting degree is 70.09%,and the free amino content is 28.83%.The infrared spectra of CN,CN/CAS and MRPs indicate that carboxymethyl chitosan(CAS)and casein(CN)have a Maillard reaction.

关 键 词：美拉德反应产物(MRPs) 羧甲基壳聚糖(CAS) 酪蛋白(CN) 干热法 

分 类 号：TS201.2[轻工技术与工程—食品科学]