美拉德反应对燕麦β-葡聚糖乳化性能影响的研究
Influence of Maillard reaction on emulsifying properties of oat β-glucan
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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) .