Page 189 - 《精细化工》2022年第9期
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第 9 期                 张园园,等:  酪蛋白酸钠-燕麦 β-葡聚糖美拉德产物的制备及其性质                                ·1907·


            应温度对酪蛋白酸钠-燕麦 β-葡聚糖美拉德反应的                           [12]  WU H L (吴惠玲), WANG  Z Q (王志强), HAN C (韩春),  et al.
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            影响,同时用 SDS-PAGE 和 FTIR 验证了美拉德反
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            应的进行及作用位点,并且验证了美拉德产物的功                             [13] CHEN  C  (陈晨), CHEN F S (陈复生), LIU B Y (刘伯业),  et al.
            能特性。结果表明,在干热条件下,酪蛋白酸钠和                                 Research advances on protein-polysaccharide compounds[J]. Food
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            燕麦 β-葡聚糖可发生美拉德反应,最适反应条件为:                          [14]  AMINLARI M, RAMEZANI R, JADIDI F. Effect of Maillard-based
            反应温度 60  ℃,酪蛋白酸钠与燕麦 β-葡聚糖质量                            conjugation with  dextran on the functional properties of lysozyme
            比为 1∶2,反应湿度 78%,pH 为 7,反应时间 24 h。                      and casein[J]. Journal of the Science of Food and Agriculture, 2005,
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            美拉德产物较改性前酪蛋白酸钠有更好的溶解性、                             [15]  XU C H (许彩虹). Research on the glycosylation and thermal
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                                                                   South China University of Technology (华南理工大学), 2010.
            了酪蛋白酸钠的部分功能特性,使得糖基化酪蛋白
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            酸钠在食品添加剂领域有更加广泛的应用。并且燕                                 Preparation of soy protein-dextran conjugate through the Maillard
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            验还应研究其他不同糖类对蛋白质等电点处溶解性                                 chemically modified canola protein isolate with gum arabic by means
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