摘要
以果胶、酪蛋白酸钠为原料,在一定条件下制备果胶-酪蛋白酸钠纳米粒子复合物,对复合物特性进行表征。结果表明,随着pH (3.0～8.0)增大,果胶-酪蛋白酸钠复合物的带电量从-10.2 mV降低到-48.6 mV。pH在3.0～5.0范围内粒径较小,均在300 nm以下,都是单峰,其粒径分布较集中。果胶-酪蛋白酸钠复合物表面疏水性在pH 4时为26.5μg,羰基含量为5.3μmol/g,均比酪蛋白酸钠的高,而游离巯基含量为6.2μmol/g,这为果胶-酪蛋白酸钠复合物的进一步利用提供理论依据。
The pectin-casein compound was prepared taking pectin and casein as raw material under certain conditions. The characteristics of the compound were determined. The results showed that the electric charges of pectin-casein complex was reduced from-10.2 to-48.6 mV with the increase of pH 3.0-8.0. The particle size was about 300 nm at pH 3.0-5.0. The surface hydrophobicity of nanoparticle was 26.5 μg;Free sulfhydryl content was 6.2 μmol/g, and carbonyl content was 5.3 μmol/g at pH 4. A theoretical basis for the further utilization of pectin-casein compound was provided.
作者
张春兰
张璐璐
谭慧林
陆健康
王丽玲
ZHANG Chunlan;ZHANG Lulu;TAN Huilin;LU Jiankang;WANG Liling(College of Life Science,Tarim University,Alar 843300;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300;Food Safety Testing Center of Aksu Xinjiang,Aksu 843000)
出处
《食品工业》
CAS
北大核心
2019年第2期194-197,共4页
The Food Industry
基金
大学生创新创业训练计划项目(201610757036)
塔大南农联合基金项目(TDNNLH201601)
