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首页> 外文期刊>Colloids and Surfaces, B. Biointerfaces >Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
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Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties

机译:通过美拉德反应改性大豆蛋白水解物:碳水化合物链长对结构和界面性质的影响

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This study investigated the effects of carbohydrate chain length on the structural and interfacial properties of the Maillard reaction conjugates of soy protein hydrolysates (Mw > 30 kDa). The covalent attachment of sugars to soy peptides was confirmed by amino acid analysis and examination of the Fourier-transform infrared spectra. The results suggested that the emulsion stability of the conjugates increased as the length of the carbohydrate chains increased. The surface activity measurement revealed that the soy peptide-dextran conjugates were closely packed and that each molecule occupied a small area of the interface. It was further confirmed that the soy peptide-dextran conjugates formed a thick adsorbed layer at the oil-water interface, as observed in the confocal laser scanning micrographs. The interfacial layer of soy peptides was rheologically complex with broad linear viscoelastic region and strong elastic modulus, and the soy peptide-dextran conjugates might form multilayer adsorption at the interface. This study suggested that the improved surface properties of the soy peptide-dextran conjugates were a result of the strong membrane formed by the closely packed molecular and multilayer adsorption at the interface, which provided steric hindrance to flocculation. (C) 2015 Elsevier B.V. All rights reserved.
机译:这项研究调查了碳水化合物链长对大豆蛋白水解物(Mw> 30 kDa)的美拉德反应结合物的结构和界面性质的影响。糖与大豆肽的共价连接通过氨基酸分析和傅立叶变换红外光谱检查得到证实。结果表明,缀合物的乳液稳定性随着碳水化合物链的长度增加而增加。表面活性测量显示大豆肽-葡聚糖缀合物紧密堆积,并且每个分子占据界面的小区域。如在共聚焦激光扫描显微照片中所观察到的,进一步证实了大豆肽-葡聚糖缀合物在油-水界面处形成了厚的吸附层。大豆肽的界面层流变学复杂,具有宽的线性粘弹性区域和强的弹性模量,并且大豆肽-葡聚糖结合物可能在界面处形成多层吸附。这项研究表明,大豆肽-葡聚糖偶联物的表面性能得到改善,是由于紧密堆积的分子和界面处的多层吸附形成了坚固的膜,从而为絮凝提供了空间障碍。 (C)2015 Elsevier B.V.保留所有权利。

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