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Position: Home > Articles > Stydy on the mechanism of low-heating solid state reaction between protein and polysr-charide Science and Technology of Food Industry 2006 (8) 68-70

蛋白质与多糖的低热固相反应机理探讨

作  者:
齐军茹;杨晓泉;廖劲松;彭志英
单  位:
华南理工大学食物蛋白工程研究中心;华南师范大学生命科学学院
关键词:
共价复合物;乳化活性;低热固相反应
摘  要:
通过干热Maillard反应制备蛋白-多糖共价复合物,并采用凝胶过滤色谱分析反应前后蛋白与多糖Maillard反应产物分子结构特征,证实了SAPP与葡聚糖产生了共价结合;通过凝胶渗透色谱(GPC)技术对干热反应后所得共价复合物的分子量分布进行分析,产物分子量范围较宽,并具体探讨了共价复合物的低热固相反应生成机理。
译  名:
Stydy on the mechanism of low-heating solid state reaction between protein and polysr-charide
作  者:
Qi Junru
关键词:
covalent conjugate;emulsifying properties;low-heating solid state reaction
摘  要:
Protein-polysaccharide conjugates were prepared under drying condition and mild heating.The molecular structure features of SAPP and its conjugated with dextran were analyzed through the Gel Filtration chromatography,the Covalent attachment of polysaccharides to protein was confirmed.Through the gel permeation chromatography(GPC)investigation,it's found that the molecular weight distribution of conjugate was wide.And the reaction mechanism of low-heating solid state reaction of conjugate was discussed.

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