摘要
二氢杨梅素具有广泛的生物活性。通过与羟丙基-β-环糊精形成包合物,二氢杨梅素的水溶性可以显著提高。为了提高二氢杨梅素在食品中的应用,研究了二氢杨梅素/羟丙基-β-环糊精包合物对大豆分离蛋白功能特性的影响。结果表明,二氢杨梅素及其包合物的添加分别将大豆分离蛋白凝胶强度提高了23.8%和47.3%,并且在一定程度上提高了其乳化稳定性。通过与羟丙基-β-环糊精制备成包合物,可减小二氢杨梅素对大豆分离蛋白溶解性的影响。
Dihydromyricetin（DMY） has a wide range of biological activity.The water solubility of DMY can be significantly improved by the inclusion compound of DMY with hydroxypropyl-β-cyclodextrin（HP-β-CD）.In order to develop the application of DMY in food,the effect of DMY/ HP-β-CD inclusion compound on isolated soy protein（SPI） functionality was studied.The results showed that the gel strength of SPI respectively increased by 23.8% and 47.3% with the addition of DMY and DMY/ HP-β-CD inclusion compound,and the emulsion stability of SPI was improved to a certain extent.The effect of DMY on SPI solubility was decreased by DMY/ HP-β-CD inclusion compound.
出处
《粮食与饲料工业》
CAS
北大核心
2011年第4期19-22,共4页
Cereal & Feed Industry
基金
河南省教育厅自然科学研究资助计划项目(2009A550005)
关键词
二氢杨梅素
环糊精
包合物
大豆分离蛋白
功能特性
dihydromyricetin
cyclodextrin
inclusion compound
isolated soy protein
functionality
