[1]李素云,刘兴丽.超声预处理小麦蛋白与壳聚糖复合物胶体稳定性研究[J].中国调味品,2019,(11):51-54.
 Study on the colloidal stability of ultrasonication-treated wheat protein -chitosan complex[J].CHINA CONDIMENT,2019,(11):51-54.
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超声预处理小麦蛋白与壳聚糖复合物胶体稳定性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
51-54
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Study on the colloidal stability of ultrasonication-treated wheat protein -chitosan complex
作者:
李素云刘兴丽
文献标志码:
A
摘要:
为研究超声预处理小麦蛋白与壳聚糖(UWP-CS)相互作用及其对复合物结构性质的影响,本文采用浊度法考察了超声和未超声条件下小麦蛋白-壳聚糖复合物(WP-CS)在不同复合比、pH、加热、盐离子等条件下的胶体稳定性。结果显示,超声和未超声的小麦蛋白-壳聚糖复合物形成稳定胶体最佳条件均是WP:CS为2:1,pH为6,温度为20℃,无盐离子情况下,但在低超声功率下,UWP-CS的稳定性强于WP-CS。紫外-可见吸收、荧光光谱解析表明,经过超声预处理后复合物的荧光强度降低,紫外-可见吸收光谱的最大吸收峰逐渐升高且发生红移。这些现象说明超声处理改变了蛋白质的结构,增大了与壳聚糖链结合;另外经过扫描电镜分析,超声预处理后的复合物与未超声的相比,颗粒分布更均匀且颗粒尺寸变小。
Abstract:
In order to study the interaction between wheat protein pretreated by ultrasound and chitosan, turbidity method was used to investigate the stability of the complex under different ratio, pH, heating and salt ions. The results showed that the best conditions about forming the colloida were WP: CS for 2:1, pH of 6, temperature 20℃, without salt ions. The stability of complex were improved by ultrasound treatment. The relationship between structural changes and functional properties of WP-CS complex was studied by uv-visible absorption and fluorescence spectrometry. The results showed that the fluorescence intensity of the complex decreased after the ultrasound pretreatment. The maximum absorption peak of the uv-visible absorption spectrum increased gradually and the red shift occurred. These phenomena indicated that ultrasound treatment changed the structure of the protein, which enhanced hydrophobic effect on the chitosan chain. In addition, the particles of the composite pretreated by ultrasound were more uniform and smaller in size than those without ultrasound after scanning electron microscopy analysis.
更新日期/Last Update: 2020-07-30