[1]王帅静,陈山.右旋糖酐的理化性质研究[J].中国调味品,2019,(05):40-44.
 Study on Physicochemical Properties of Dextran[J].CHINA CONDIMENT,2019,(05):40-44.
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右旋糖酐的理化性质研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年05期
页码:
40-44
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Study on Physicochemical Properties of Dextran
作者:
王帅静陈山
文献标志码:
A
摘要:
肠膜明串珠菌酶法发酵产物经乙醇分级醇沉得到5种不同中分子量(Mw:1047200 Da 、512000 Da 、272680 Da、205900 Da 、109300 Da )右旋糖酐,将分子量为109300 Da 的右旋糖酐(记为Dex-100)与其他四种进行复配,对其单一及四种复配体系进行体外吸湿保湿性、抗氧化性和乳化活性、乳化稳定性研究。结果表明,Dex-100单一及复配体系均具有良好的吸湿保湿性,且复配体系的吸湿性要明显优于单一体系,尤其是与较大分子量进行复配;保湿性则没有太大差别;相比于Dex-100单一体系,复配体系的抗氧化能力有所提高,但与Vc相比仍较弱;右旋糖酐的乳化性及乳化稳定性表现出浓度依赖性,浓度越高,性能越好,且分子量越大,乳化性和乳化稳定性越好,单一和复配体系的乳化活性没有很大区别,但与较高分子量的复配体系乳化稳定性有明显的提升。
Abstract:
Five kinds of dextran with different molecular weights were obtained by the fermentation product of Leuconostoc mesenteroides with enzymatic method. The dextran with a molecular weight of 109300 Da (denoted as Dex-100) was compounded with the other four to study the hygroscopicity and moisture retention, antioxidant activity , emulsibility and emulsifying stability of the single and complex systems. The results show that both the single and complex systems of Dex-100 have good hygroscopic and moisturizing properties, and the hygroscopic property of the complex system is obviously better than that of the single system, especially the complex system with large molecular weight ; Moisture retention is not much different; Compared with the Dex-100 single system, the antioxidant capacity of the complex system is improved, but it is still weaker than Vc. The emulsibility and emulsifying stability of dextran exhibit molecular weight and concentration dependence, the higher the molecular weight and concentration, the better the performance. The emulsification activity of single and complex systems is not very different, but the emulsion stability of higher molecular weight compounding system is obviously improved.
更新日期/Last Update: 2019-09-11