摘要
利用六偏磷酸钠与大豆多糖进行酯化反应,制备交联大豆多糖,并对交联大豆多糖的结构功能进行测定。结果表明:不同多糖分子的羟基通过与六偏磷酸钠形成酯化键而交联起来,交联大豆多糖的相对分子质量由566 000左右增大至1 540 000左右,黏度由55 mPa·s增大至70 mPa·s。通过考察大豆多糖对大豆分离蛋白乳液的分散稳定作用,发现在酸性pH条件下,交联大豆多糖对大豆分离蛋白的乳化稳定性较交联之前有所提高,乳液在4℃放置30 d后,乳液粒径可保持0.35μm左右。
Esterification reaction occurred when adding sodium hexametaphosphate to the soybean polysaccharides （SSPS） at room temperature. The cross -linked SSPS＇s molecular weight raised from 566 000 to 1 540 000, and the viscosity increased from 55 to 70 mPa · s. The stability of emulsions prepared with soy protein isolates has been investigated as a function of pH in the presence of SSPS and cross - linked SSPS. The emulsion containing cross - linked SSPS showed no creaming or flocculation with a diameter of 0.35 μm after 30 days storage at 4℃. The dispersion stability of cross - linked SSPS has been rather improved.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第12期33-36,46,共5页
Journal of the Chinese Cereals and Oils Association
基金
广东省促进科技服务业发展计划(2012B040302011)
关键词
水溶性大豆多糖
交联
乳化稳定性
soluble soybean polysaccharices, cross - link, emulsion stability
