美拉德反应制备燕麦蛋白-甜菜果胶共聚物乳化性的研究

Study on emulsification of oat protein-sugar beet pectin copolymer prepared by Maillard reaction

利用燕麦蛋白和甜菜果胶进行美拉德反应,评价了燕麦蛋白-甜菜果胶共聚物的溶解度、表面疏水性、乳化性以及乳状液的Zeta电位、粒径和分层指数。结果表明:美拉德反应能够显著提高燕麦蛋白与甜菜果胶的溶解度,形成更多的亲水负电荷基团,增强液滴间的静电斥力,使燕麦蛋白-甜菜果胶共聚物具有优异的乳化活性和乳化稳定性。燕麦蛋白-甜菜果胶共聚物中多糖的附着会降低蛋白质表面的疏水性,并且共轭分子具有增强稳定较大油水界面面积的能力,从而产生具有较小液滴的乳状液,并且防止油滴聚集和聚结,避免出现分层的现象。

The maillard reaction of oat protein and sugar beet pectin was used to evaluate the solubility,surface hydrophobicity,emulsification,Zeta potential,particle size and stratification index of the oat protein-beet pectin copolymer.The results showed that the maillard reaction could significantly increase the solubility of oat protein and sugar beet pectin,form more hydrophilic negatively charged groups,enhance the electrostatic repulsion between droplets,and make the oat protein-beet pectin copolymer excellent emulsifying activity and emulsion stability.The adhesion of polysaccharides in the oat protein-beet pectin copolymer will reduce the hydrophobicity of the protein surface,and the conjugated molecules have an enhanced ability to stabilize a larger oil-water interface area,thereby producing an emulsion with smaller droplets and preventing oil droplets gather and coalesce to avoid delamination.