机构地区: 华南理工大学轻工与食品学院
出 处: 《食品与发酵工业》 2011年第7期6-10,共5页
摘 要: 通过聚乙二醇(PEG)对燕麦分离蛋白进行分子修饰,利用傅里叶红外FTIR和核磁光谱1HNMR对修饰后产物的结构进行了验证,并采用原子力显微镜AFM对修饰产物的形貌进行了观察,然后研究了燕麦分离蛋白修饰产物OPI-MPEG的溶解性、起泡性和乳化性等功能特性。结果表明:PEG通过醚的方式结合到燕麦分离蛋白上,最大的单个OPI-PEG分子粒径为10.5 nm左右,最小的分子粒径为2.5 nm左右,平均粒径5 nm左右,可以推断PEG比较容易修饰燕麦分离蛋白粒径较小的颗粒;OPI-PEG极易溶于水和其他几种有机溶剂中,溶解性较OPI有显著提高;燕麦分离蛋白修饰产物OPI-PEG的起泡性为78.3%,较燕麦分离蛋白起泡性提高了13.3%,起泡稳定性68%,较燕麦分离蛋白起泡稳定性提高了3.0%,燕麦分离蛋白修饰产物OPI-PEG的乳化性为60.8%,较燕麦分离蛋白乳化性提高了50.8%;乳化稳定性55.3%,较燕麦分离蛋白乳化稳定性提高了10.2%。 new protein-based water soluble compound OPI-MPEG, has been syntilesized using hydrophilic polyethylene glycol monomethyl ether (MPEG) substitutions. The success of synthesis was confirmed by FT-IR and I HNMR spectroscopy. The morphology of OPI-MPEG has been investigated by using tapping mode atomic force microscopy (TP-AFM) ,the results show that the largest size of OPI-MPEG is about 10.5nm, the least size is about 2.5nm, and the average size is about 5.0 nm. OPI-MPEG had good solubility in water and other organic solvent. Foaming ability and stability has increased to 78.3% and 68.0% ,respectively. Emulsifying and emulsion stability has increased to 60.8% and 55.3% , respectively.