乳清蛋白-葡萄糖的制备及溶解性和热稳定性研究

Study on Preparation and Solubility and Heat Stability of WPI-Glucose Conjugate

通过美拉德反应将葡萄糖引入乳清蛋白,制备出乳清蛋白-葡萄糖共价复合物,并测定其溶解性及热稳定性。实验采用三因素二次正交旋转组合设计,分别建立溶解性和热稳定性与糖比例、反应温度及反应时间的回归方程。当蛋白质与葡萄糖质量比为1:6,反应温度为55℃,反应时间为96h时,溶解性为99.9%;当蛋白质与葡萄糖质量比为1:6,反应温度为60℃,反应时间为48h,热稳定性为99.9%。

WPI was conjugated the solubility and heat stability to glucose by means of Maillard of WPI-Glucose were determined. reaction to form WPI-Glucose, and A three-element quadric orthogonal rotation combination design was applied to establish regression equations of solubility and heat stability with glucose ratio, temperature and time. The optimum solubility was 99.9% when WPh glucose was 1：6, temperature was 55℃, and time was 96 h. The optimum heat stability was 99.9% when WPI：glucose was 1：6, temperature was 60 ℃, and time was 48 h.