摘要
为改善糯玉米蛋白的溶解性等功能特性,拓宽其在食品加工中的应用领域,对糯玉米谷蛋白湿法糖基化改性过程进行了研究。结果表明:最佳反应条件为pH9.0、温度100℃、蛋白/糖质量比为1∶1、反应时间为20min,所得到的复合物的乳化性和起泡性等有所提高,在pH 6.5条件下,溶解性较谷蛋白提高了1.67倍。通过对改性前后的谷蛋白在不同pH条件下的溶解性、乳化性和起泡及泡沫稳定性的比较发现,改性谷蛋白的溶解性、乳化性和起泡性随pH的不同,变化趋势与原谷蛋白相似。但是,经湿法糖基化改性后,在不同pH条件下功能性质均得到一定程度的改善。
In order to improve the solubility of waxy maize,and broad its application in food processing,the glycosylation of glutelin was researched.The result showed that the optimum conditions were as follows：the pH of reaction was 9.0,the temperature of reaction was 100℃,the ratio of protein and sugar quality was 1∶1,the time of reaction was 20 min.The emulsifying properties and foamability of complex were improved,the solubility of glutelin from waxy maize increased by 1.67 times at pH 6.5 compared to that of glutelin.Compared with the solubility,emulsifying properties,foamability and foam stability in different pH conditions after modification,the properties of glutelin were similar to original glutelin,but the fuction and properties were improved in different pH conditions after glycosylation.
出处
《黑龙江农业科学》
2012年第7期110-115,共6页
Heilongjiang Agricultural Sciences
关键词
糯玉米
谷蛋白
糖基化
溶解性
乳化性
waxy maize； glutelin； glycosylation； solubility； emulsifying property
