天然产物研究与开发 ›› 2021, Vol. 33 ›› Issue (6): 982-991.doi: 10.16333/j.1001-6880.2021.6.012

• 开发研究 • 上一篇    下一篇

亚麻籽胶-紫花苜蓿叶蛋白改性物的制备及乳化性能研究

高红，张炜*，辛小丽，王志娟，甘文梅，乜世成，宋林   

  1. 青海师范大学化学化工学院,西宁 810008
  • 出版日期:2021-06-28 发布日期:2021-07-02
  • 基金资助:
    高原人工湿地生态平衡构建与应用示范（2021-SF-13）

Study on the preparation and emulsification property of flaxseed gum-alfalfa leaf protein concentrates

GAO Hong,ZHANG Wei*,XIN Xiao-li,WANG Zhi-juan,GAN Wen-mei,NIE Shi-cheng,SONG Lin   

  1. School of Chemistry and Chemical Engineering,Qinghai Normal University,Xining 810008,China
  • Online:2021-06-28 Published:2021-07-02

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摘要： 利用亚麻籽胶（flaxseed gum，FG）对紫花苜蓿叶蛋白（alfalfa leaf protein concentrates，ALPCs）进行糖基化改性，以乳化性为考察指标，通过BOX-Behnken响应面优化得最佳反应条件为：pH=8.0、底物配比［m（ALPCs）∶m（FG）］为1∶1、反应温度为90 ℃、反应时间为124 min。此时的乳化性最显著达200.78 m2/g，与未改性的蛋白相比乳化性提高了12.20%，乳化稳定性提高了31.83%，此时接枝度达23.9%。并对复合物（ALPCs-FG）进行红外、粒径、扫描电镜结构分析，结果为：制备的ALPCs-FG复合物中含有糖环结构，晶粒尺寸变大且结晶结构越来越趋于无定形。表明糖基化修饰可以显著提高ALPCs-FG的乳化性和乳化稳定性。


关键词: 紫花苜蓿叶蛋白, 亚麻籽胶, 乳化性, 响应面法, 结构表征

Abstract:

The present work was the alfalfa leaf protein concentrates (ALPCs) were glycosylated with flaxseed gum (FG),with emulsification as the investigation index,and the experiments of BOX-Behnken response surface method was used to optimized,the most significant conditions were pH=8.0,substrate ratio of［m(leaf protein concentrates):m(flaxseed gum)］ was 1∶1,reaction temperature was 90 ℃ and reaction time was 124 min.Under these conditions，the emulsification of the product was the most significant up to 200.78 m2/g,compared with the unmodified protein,the emulsification was improved by 12.20%,and the emulsification stability was improved by 31.83%.At this time,and the graft degree reached 23.9%.The structure of the complex (ALPCs-FG) was analyzed by IR,particle size and scanning electron microscopy.The results showed that the complex of ALPCs-FG contained sugar ring structure,the crystal grain size became larger and the crystal structure became more and more amorphous.Meanwhile,it was indicated that glycosylation modification can significantly improve the emulsification and emulsification stability of ALPCs-FG.

Key words: leaf protein concentrates, flaxseed gum, emulsification property, response surface method, structural characterization

中图分类号:  O629.9

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