酪蛋白湿法糖基化改性研究

研究了酪蛋白糖基化湿法改性工艺,分析了底物配比、浓度以及pH值对酪蛋白接枝度的影响,并确定了酪蛋白-葡聚糖接枝反应的优化工艺参数。研究结果表明:pH增大有助于该反应的进行,底物的配比与浓度对反应的影响是双向的。正交分析表明,最佳反应条件为:酪蛋白浓度2mg/mL,底物配比(酪蛋白与葡聚糖的质量比)0.1,pH7.8,接枝度(DG)可达到35.10%,且褐变指数仅为0.198。乳化性能测定结果表示随着接枝度的增大,乳化性逐渐增大,当接枝度为35%时,酪蛋白的乳化性提高了约1.5倍。SDS-PAGE结果证实酪蛋白经湿法改性生成了接枝共聚物。

Study of Casein-Dextran Graft Reaction by Wet-Heating

Casein-Dextran graft reaction products were prepared by Maillard reaction under wet-heating condition.In this study,the effects of the ratio and concentration of reactants and pH on the graft reaction were studied,which showed that pH could improve the reaction while the ratio and concentration of reactant have the bidirectional effects on the reaction.Furthermore the optimal processing was investigated,which led to the conclusion that casein concentration 2 mg/mL,casein:dextran 0.1(w/w),pH 7.8 at 110℃,60 min would yield Casein-Dextran graft reaction products with DG 35.10%.As the DG increasing,Casein was improved on emulsifying properties.When DG was 35%,the emulsifying activity of the production was 1.5 times higher than that of casein.Covalent attachment of dextran to casein was confirmed by SDS-PAGE.