酪蛋白-羧甲基壳聚糖美拉德产物的制备及表征

Preparation and Characterization of Casein-Carboxymethyl Chitosan Maillard Products

以超声法制备的羧甲基壳聚糖(carboxymethyl chitocan,CAS)和酪蛋白(casein,CN)为原料,用干热法制备了美拉德反应产物(Maillard reaction products,MRPs)。研究了反应温度、反应时间和CN/CAS比例对Maillard反应的影响。对pH值、褐变指数、接枝度、自由氨基数和傅立叶红外光谱图进行表征。最终结果表明:最适宜反应条件是在60℃,相对湿度为79%,CN/CAS比例为5∶4,最终蛋白质浓度为10%的美拉德反应产物反应72h具有最高的反应程度。测得其褐变指数为0.697,接枝度为70.09%,自由氨基含量为28.83%。CN、CN/CAS和MRPs的红外光谱表明,酪蛋白与羧甲基壳聚糖发生美拉德反应。

Carboxymethyl chitosan(CAS)and casein(CN)are prepared by ultrasonic method,and the Maillard reaction products(MRPs)are prepared by drying method.The effects of reaction temperature,reaction time and CN/CAS ratio on Maillard reaction are studied.The pH value,browning index,grafting degree,free amino number and Fourier infrared spectra are characterized.The final results show that the optimal reaction conditions are as follows:the Maillard reaction products with the final protein concentration of 10%reacting for 72 h have the highest reaction degree at 60℃,the relative humidity of 79%,the CN/CAS ratio of 5∶4.The browning index is 0.697,the grafting degree is 70.09%,and the free amino content is 28.83%.The infrared spectra of CN,CN/CAS and MRPs indicate that carboxymethyl chitosan(CAS)and casein(CN)have a Maillard reaction.