提高含胶亚麻蛋白乳化性能的机理初探

Probing into the Mechanism on Improving the Emulsifying Properties of Linseed Protein

研究了亚麻胶的性质及亚麻胶与亚麻蛋白相互作用时环境因素对产物乳化性质的影响，初步确定其相互作用的性质。通过ＤＳＣ（扫描仪）、红外图谱、光散射仪、显微照像等实验方法对其现象与作用方式进行分析，以探讨其作用机理。结果表明，亚麻蛋白乳化性能的提高主要是由于亚麻胶中的酸性多糖和蛋白的氨基等静电相互作用的结果。

The properties of the linseed mucilage and the interaction of linseed mucilage and linseed protein,accompanyed with enviroment changing were studied.The emulsifying properties of products were compared and the nature of interaction was discussed.In order to study the mechanism of interaction,the phonmenon and the way of interaction were analysed by DSC, IR,light scatter and macrophotography.The result demonstrated that it was the electrostatic interaction of gum's acidic polysaccharide and protein's amino group that improved the emulsifying propeties of linseed proteins.