摘要
以葡甘聚糖、κ-卡拉胶、黄原胶、大豆分离蛋白为主要原料 ,研究了三种多糖之间以及多糖与蛋白质之间的相互作用 .结果表明 ,多种多糖及多糖与蛋白质共混后在分子间力的作用下 ,呈现出良好的增效性 ,其综合性能 (如凝胶强度、弹性、透明度等 )得到了提高 .利用这一性质 ,开发出了一种兼有膳食纤维和蛋白质的新型功能性基料 .同时探讨了温度、时间、浓度、电解质各因素对多糖之间及多糖与蛋白质之间相互作用的影响 ,得出工艺配方 。
The interactions among three polysaccharides and the interaction between polysaccharide and protein were studied by using konjac glucomannan, κ-carrageenan, xanthan and soybean protein isolation as the raw materials. The results showed that the substantial molecular synergisms existed. Its integrative function was improved, such as gel strength, gel plasticity, gel transparency and so on. Based on the findings, a new food containing dietary fiber and protein was developed. The effects of temperature, time, mass fraction on polysaccharide interactions as well as electrolytes on polysaccharide and protein were studied. As a result, a polysaccharide healthcare product and an imitation shellfish product were formulated.
出处
《高等学校化学学报》
SCIE
EI
CAS
CSCD
北大核心
2004年第11期2042-2047,共6页
Chemical Journal of Chinese Universities
基金
国家自然科学基金项目 (批准号 :3 0 3 710 0 9)
福建省重大科技项目 (批准号 :2 0 0 3 Y0 0 8)资助
关键词
功能性大分子
相互作用
应用
Functional macromolecule
Interaction
Application
