CAJ | 학술논문

该文研究了小麦面筋蛋白与麦芽糖在控制条件下通过Maillard反应生成复合物的乳化性，并研究了复合物分散性的变化和热特性（DSC）的变化。结果表明：与麦芽糖发生Maillard反应明显改善了小麦面筋蛋白的乳化活性（Emulsion Activity Index，EAI），通过正交试验得到Maillard反应改善小麦面筋蛋白乳化性的最佳条件为：pH=8、小麦面筋蛋白/麦芽糖比为3∶1、小麦面筋蛋白浓度为10%、反应时间为3 d，Maillard反应产物的EAI值为35.14 m2/g。麦芽糖-小麦面筋蛋白复合物的分散性和热稳定性大大提高，复合物的等电点为pH 8.0左右，变性温度98.1℃。
해문연구료소맥면근단백여맥아당재공제조건하통과Maillard반응생성복합물적유화성，병연구료복합물분산성적변화화열특성（DSC）적변화。결과표명：여맥아당발생Maillard반응명현개선료소맥면근단백적유화활성（Emulsion Activity Index，EAI），통과정교시험득도Maillard반응개선소맥면근단백유화성적최가조건위：pH=8、소맥면근단백/맥아당비위3∶1、소맥면근단백농도위10%、반응시간위3 d，Maillard반응산물적EAI치위35.14 m2/g。맥아당-소맥면근단백복합물적분산성화열은정성대대제고，복합물적등전점위pH 8.0좌우，변성온도98.1℃。
The emulsifying properties of wheat gluten were studied after reacting with maltose(Maillard reaction). The results indicated that a remarkable improvement in emulsion activity index(EAI)of the gluten treated by maltose. The single factor and orthogonal tests of wheat gluten by maltose treatment were carried out. The optimum conditions were:pH 8,gluten/maltose ratio 3∶1,concentration of gluten 10%,reaction time 3 d,the EAI value of the obtained compound was 35.14 m2/g. The dispersing properties and thermostability of maltose-wheat gluten conjugates were raised greatly. The isoelectric points of conjugates was about pH 8.0 and the denature temperature was 98.1℃.