Influence of Maillard reaction on emulsifying properties of oat β-glucan
-
摘要: 通过美拉德反应对燕麦β-葡聚糖进行改性以期提高其乳化性。燕麦β-葡聚糖与L-谷氨酰胺（质量比10∶1、5∶1以及2∶1）发生美拉德反应,监测反应进程,对产物的结构进行表征,进而考察了其乳化性能及表面张力。结果表明,随美拉德反应的进行,体系的p H减小（p<0.05）,紫外吸光值和荧光吸光值增大（p<0.05）,燕麦β-葡聚糖美拉德反应后,产物有β-葡聚糖特征吸收峰和氨基酸的特征吸收峰;β-葡聚糖的分子量增大,且随L-谷氨酰胺添加比例的增加而增大。随着反应时间和L-谷氨酰胺添加比例的增大,产物乳化活性和乳化稳定性增大（p<0.05）,表面张力减小（p<0.05）。Abstract: The aim of this paper is to improve the emulsifying property of oatβ-glucan through Maillard reaction.The Maillard reaction was occurred by heating oatβ-glucan and L-glutamine (the mass ratio was 10∶1, 5∶1, and 2∶1) .The reaction proces was monitored.The oatβ-glucan Maillard reaction products were prepared, and their structure was characterized.Emulsifyin properties and surface tension ofβ-glucan Maillard reaction products were evaluated.The results showed that the p H decreased (p<0.05) , UV-vis absorbance and the fluorescence intensity increased during the reaction (p<0.05) .The products had th characteristic absorption peaks ofβ-glucan and amino acids after Maillard reaction.The molecular weights of theβ-glucan increased after Maillard reaction, and the molecular weights of theβ-glucan increases with the increase of the proportion o L-glutamine.The emulsion capability and emulsion stability of products increased and the surface tension of products decreased with the increasing of reaction time and the amount of L-glutamine (p<0.05) .
-
Keywords:
- Maillard reaction /
- oat β-glucan /
- emulsifying property
-
[1] 王晓磊, 赵小皖, 司辉清, 等.燕麦β-葡聚糖的研究进展及在食品中的应用[J].粮食与饲料工业, 2011 (3) :42-43. [2] 李小平.燕麦β-葡聚糖的提取纯化及功能特性研究进展[J].麦类作物学报, 2010, 30 (6) :1180-1183. [3] Junjun Li, Xinzhong Hu, Xiaoping Li, et al.Effects of acetylation on the emulsifying properties of Artemisia sphaerocephala Krasch.polysaccharide[J].Carbohydrate Polymers, 2016, 144:531-540.
[4] 崔健, 郦金龙, 王盼, 等.温度、p H和盐对乳清蛋白乳状液稳定性的影响[J].食品工业科技, 2010, 31 (11) :84-87. [5] Junjun Li, Xinzhong Hu, Ximei Yan, et al.Effects of hydrolysis by xylanase on the emulsifying properties of Artemisiasphaerocephala Krasch.polysaccharide[J].Food Hydrocolloids, 2016 (in press) .
[6] Fabíola Cristina de Oliveira, Jane Sélia dos Reis Coimbra, Eduardo Basílio de Oliveira, et al.Acacia gum as modifier of thermal stability, solubility and emulsifying properties ofα-lactalbumin[J].Carbohydrate Polymers, 2015, 119:210-218.
[7] 胡燕, 陈忠杰, 李斌.美拉德反应产物的功能特性和安全性研究进展[J].食品工业, 2016, 37 (10) :258-262. [8] 张欣, 熊幼翎, 陈洁.美拉德反应对豌豆蛋白水解物乳化性和抗氧化性的影响[J].食品工业科技, 2014, 35 (17) :125-129. [9] 张涛, 魏安池, 刘若瑜.大豆蛋白改性技术研究进展[J].粮油食品科, 2011, 19 (5) :26-29. [10] 杨海军.L-谷氨酰胺[J].精细与专用化学品, 2003, (2) :14-15. [11] 吴慧伦, 张亦鸣, 关曼, 等.菊糖与精氨酸的美拉德反应及其产物的抗氧化性能研究[J].食品工业科技, 2016, 37 (6) :179-181. [12] 邓塔, 李军生, 肖海波, 等.大豆分离蛋白表面活性比较分析[J].粮油食品科技, 2013, 21 (3) :35-38. [13] 胡坤, 赵谋明, 彭志英.乳化剂和多糖对蛋白质乳浊液的稳定性的影响[J].食品与发酵工业, 2002, 28 (6) :61-65. [14] 丑华, 朱宇萍.最大气泡法测定乙醇溶液表面张力[J].内江师范学院学报, 2009, 24 (6) :72-75. [15] 邱元武.分子束反应动力学[J].物理学进展, 1987, 7 (2) :162-186. [16] 孙丽平, 汪东风, 徐莹.p H和加热时间对美拉德反应挥发性产物的影响[J].食品工业科技, 2009, 30 (4) :122-125. [17] Wittayachai L, Soottawat B, Munehiko T.Characteristics andantioxidative activity of Maillard reaction products from a porcine plasma protein-glucose model system as influenced by p H[J].Food Chemistry, 2007, 100 (2) :669-677.
[18] Matiacevich S B, Pilar Buera M, Lertittikul W, et al.A critical evaluation of fluorescence as a potential marker for the Maillard reation[J].Food Chemistry, 2006, 95 (3) :423-430.
[19] 孙玉军, 陈彦, 王洵, 等.蜜环菌胞外多糖的分离纯化及其性质研究[J].安徽大学学报:自然科学版, 2005, 29 (5) :87-91. [20] 于广利, 王莹, 赵峡, 等.一种碱溶性灰树花菌丝体多糖GFM2A的制备和结构表征[J].高等学校化学学报, 2007, 28 (1) :87-91. [21] Umemur a K, Kaw ai S.Modification of chito san by the Maillard reaction using cellulose model compounds[J].Carbohyd Polym, 2007, 68:242-248.
[22] Ying Chien Chung, Cheng Fang TSAI, Chin Fung LI.Preparation and characterization of water-soluble chitosan produced by Maillard reaction[J].Fisheries Science, 2006 (72) :1096-1103.
[23] 徐晓霞, 李炎, 刘华, 等.高效凝胶色谱法测定多花黄精多糖分子量与分子量分布[J].四川生理科学杂志, 2008, 30 (3) :102-103. [24] 马文宏, 张凤娇.焦永立, 等.我国食品乳化剂的发展现状[J].甘肃农业, 2011 (6) :26-27. [25] 唐凌云, 胡新中, 方亚鹏, 等.沙蒿多糖乳化特性研究[J].食品工业科技, 2014, 35 (23) :59-62.
计量
- 文章访问数:
- HTML全文浏览量:
- PDF下载量:
下载:
