酪蛋白-葡萄糖接枝物微球制备及形态表征

Preparation and characterization of casein-glucose conjugates microspheres

以酪蛋白、葡萄糖为原料,经湿法制备得到酪蛋白-葡萄糖接枝物。研究以接枝度和褐变程度为评价指标,应用正交实验优化酪蛋白葡萄糖接枝反应条件,得到最佳反应体系:反应物浓度18%,酪蛋白葡萄糖比2∶3,加热时间150min,温度90℃,初始pH11。采用高效液相色谱和十二烷基硫酸钠聚丙烯酰胺凝胶电泳跟踪分析物质变化情况表征葡萄糖与酪蛋白接枝反应的发生,结果表明生成的接枝物分子量大于20ku。反应物经纤维素膜纯化,喷雾干燥得到固体颗粒,用扫描电镜观察该颗粒为球形,表面光滑,分散性良好,颗粒直径在66μm左右。

The purpose of this research was to conjugate casein with glucose under mild reaction conditions. Analyzing the effect of processing parameters on the grafting degree and browning degree,and orthogonal experiment was applied to optimize the processJng parameters of casein-glucose grafting reaction. Substrate concentration 18% ,casein-glucose ratio 2：3,heating time 150min,temperature 90℃ and initial pH11 were optimum conditions in liquid systems. The analysis of high-performance liquid chromatography and sodium dodecyl sulphate polyacrylamide gel electrophoresis indicated that glucose and casein indeed happened grafting reaction,molecular weight of graft copolymer were more than 20ku as caseJn section and could be isolated by cellulose membrane to improve graft copolymer purity,and the conjugate powder got through the spray drying were observed by scanning electron microscope,smooth surface with irregular spherical particles were on it, particles＇ size was 66μm.