作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2011年第9期101-106,共6页

摘　　要： 研究牛血清白蛋白(BSA)-葡聚糖干热法和湿热法接枝产物的功能特性,结果表明:BSA-葡聚糖干热法接枝产物乳化性能有所提高,起泡性能极大降低,而疏水性降低幅度较小;BSA-葡聚糖湿热法接枝产物乳化性降低幅度较大,起泡性和亲水性都有显著提高。热稳定性和DPPH自由基清除能力研究表明,与BSA相比干热法和湿热法接枝产物的热稳定性都有所提高,但DPPH自由基清除能力均提高不明显。 Functional properties of bovine serum albumin-dextran conjugate produced by dry-heating and water-heating methods were studied.The results indicated that dry-heating method could result in an obvious increase of emulsibility,a significant decrease of foaming capacity and a slight decrease of hydrophobicity.Compared with dry-heating method,water-heating method could significantly improve the foaming capacity and hydrophilicity and largely lower the emulsifying capacity.In addition,bovine serum albumin-dextran conjugates produced by both methods showed higher thermosatablity in comparison with bovine serum albumin,but no obvious increase in DPPH radical scavenging activity was observed.

关 键 词： 牛血清白蛋白 葡聚糖 接枝 功能特性

领　　域： [生物学]