乳清分离蛋白与壳聚糖美拉德反应初级阶段产物乳化性研究

Emulsifying Properties of Whey Protein Isolate-Chitosan Conjugates Prepared from the Primary Stage of Maillard Reaction

采用干热美拉德反应制备乳清分离蛋白(WPI)-壳聚糖复合物,通过对复合物的乳液粒径及稳定性分析,研究反应温度、WPI与壳聚糖质量比及反应时间对复合物乳化性的影响。荧光光谱分析表明:WPI和壳聚糖在干热反应后发生共价交联并且结构发生了变化。WPI与壳聚糖在50℃、相对湿度79%干热条件下,反应1～4d的产物为Maillard反应初级阶段产物,该产物的乳化性质得到改善。其中,WPI与壳聚糖以质量比1:4混合,50℃反应1d的产物乳化稳定性是反应前的10倍。

In this study, the conjugation of whey protein isolate （WPI） and chitosan through Maillard reaction under different dry heating conditions was studied. Emulsifying properties of WPI-chitosan conjugates were compared at different reaction temperatures, WPI-pectin mass ratios and reaction time by determining the changes in droplet size, emulsifying stability and turbiscan analysis. The fluorescence spectra of WPI-chitosan conjugates confirmed the conjugation of WPI and chitosan. Meanwhile, the primary stage of Maillar reaction was completed after 1-4 days of reaction under the conditions of 50 ℃ and a relative humidity of 79%, and reaction products with improved emulsifying properties were obtained. The product formed after 1 day of reaction between WPI and chitosan at a mass ratio of 1：4 at 50 ℃ showed a 10-fold increase in emulsion stability compared to their physical mixture.