机构地区: 华南理工大学轻工与食品学院食物蛋白工程研究中心
出 处: 《食品科学》 2008年第2期142-144,共3页
摘 要: 采用凝胶过滤色谱和红外光谱(FT-IR)分析了反应前后蛋白与多糖Maillard反应产物分子结构特征,证实反应后SAPP与葡聚糖产生了共价结合;并通过凝胶渗透色谱(GPC)技术对干热反应后所得共价复合物的分子量分布进行分析,结果表明液相体系所得蛋白-多糖共价复合物与干热法所得产物的数均分子量和重均分子量非常相近。 The molecular structure features of SAPP and its conjugated with dextran were analyzed through the gel filtration chromatography(GPC), UV and IR-spectrums. The covalent attachment of polysaccharides to protein was confirmed. Through the GPC investigation, it showed that products obtained in liquid system have the same absorbing characteristics as UV and IR. GPC analysis results showed that the Mn and Mw were similar conjugates obtained in both 80% ethanol reacting system and dry-heating condition.