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FOOD SCIENCE
2019,40
(12)
46-54
发芽糙米蛋白-葡聚糖共价接枝复合物的开发及其物理化学性能、乳液稳定性的评价（英文）
作 者：
王雪;侯占群;苑鹏;柳嘉;段盛林;孙爱东
单 位：
中国食品发酵工业研究院有限公司;北京林业大学生物科学与技术学院
关键词：
发芽糙米蛋白;葡聚糖;共价复合物;粒径;物理化学稳定性
摘 要：
将发芽糙米蛋白(germinated brown rice protein,GBRP)和葡聚糖通过美拉德反应开发一种新型的乳化剂。使用傅里叶变换红外光谱仪和X射线衍射仪分析发芽糙米蛋白-葡聚糖共价复合物(germinated brown rice protein-dextran conjugate,GBRP-Dex Con)。结果表明,通过与葡聚糖共价结合,相比于GBRP,GBRP-Dex Con的溶解度提高了10%(pH 7.0);变性温度(122.2℃)提高了14.7℃(GBRP为107.5℃);GBRP-Dex Con清除DPPH自由基能力及总还原能力显著提高(P<0.05)。通过测定美藤果油乳状液的粒径及物理稳定性发现,GBRPDex Con在稳定乳状液比GBRP、发芽糙米蛋白-葡聚糖混合物(GBRP-Dex Mix)以及作为常规乳化剂的大豆分离蛋白更为有效。本方法制备的乳化剂GBRP-Dex Con具有优异的性能和应用到食品工业的潜力。
译 名：
Development of Germinated Brown Rice Protein and Dextran Conjugate as an Emulsifier: Evaluation of Physicochemical Properties and Emulsion Stability
作 者：
WANG Xue;HOU Zhanqun;YUAN Peng;LIU Jia;DUAN Shenglin;SUN Aidong;College of Biological Sciences & Technology, Beijing Forsetry University;Heilongjiang Feihe Dairy Co.Ltd.;China National Research Institute of Food & Fermentation Industries Co.Ltd.;
关键词：
germinated brown rice protein(GBRP);;dextran;;conjugate;;droplet size;;physicochemical stability
摘 要：
The purpose of this study was to develop a novel emulsifier from germinated brown rice protein(GBRP) and dextran through the Maillard reaction. Fourier transform infrared(FTIR) spectroscopy and X-ray diffractometry analysis were used to evidence the formation of GBRP-dextran conjugate(GBRP-Dex Con). Experimental results indicated that the solubility of GBRP-Dex Con was 10% higher than that of GBRP(pH 7.0) through covalent bonding with dextran. The denaturation temperature of GBRP-Dex Con(122.2 ℃) was 14.7 ℃ higher than that of GBRP(107.5 ℃). The radical scavenging activity and reducing power of GBRP-Dex Con were significantly higher than those of GBRP(P < 0.05). Measurements of the droplet size and physical stability of Sacha Inchi oil emulsion demonstrated that GBRP-Dex Con was more effective in stabilization of the emulsion than the protein alone, their physical mixture and the common emulsifier soy protein isolate(SPI). Thus, GBRP-Dex Con as a new emulsifier with excellent properties has a great potential for applications in the food industry.
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