粮油加工（电子版）
糧油加工（電子版）
량유가공（전자판）
Cereals and Oils Processing（Electronic Version）
2015年
8期
52-55
,共4页
张轶%刘昀%任海伟
張軼%劉昀%任海偉
장질%류윤%임해위
马铃薯蛋白%黄原胶%共价复合物%乳化活性%超声波
馬鈴藷蛋白%黃原膠%共價複閤物%乳化活性%超聲波
마령서단백%황원효%공개복합물%유화활성%초성파
potato protein%xanthan gum%Conjugates%Emulsification Properties%ultrasonic
以黄原胶为多糖供体，辅以超声波辅助处理，对马铃薯蛋白进行糖基化改性。结果表明：糖基化复合物乳化特性受反应物配比、干热反应时间和干热反应温度的影响显著。一定程度的超声波处理有利于增强复合物乳化型，在同样条件下，与未经超声处理样品比较，复合物乳化活性提高2.3倍，乳化稳定性提高1.2倍。
以黃原膠為多糖供體，輔以超聲波輔助處理，對馬鈴藷蛋白進行糖基化改性。結果錶明：糖基化複閤物乳化特性受反應物配比、榦熱反應時間和榦熱反應溫度的影響顯著。一定程度的超聲波處理有利于增彊複閤物乳化型，在同樣條件下，與未經超聲處理樣品比較，複閤物乳化活性提高2.3倍，乳化穩定性提高1.2倍。
이황원효위다당공체，보이초성파보조처리，대마령서단백진행당기화개성。결과표명：당기화복합물유화특성수반응물배비、간열반응시간화간열반응온도적영향현저。일정정도적초성파처리유리우증강복합물유화형，재동양조건하，여미경초성처리양품비교，복합물유화활성제고2.3배，유화은정성제고1.2배。
Potato protein was conjugated with xanthan gum (XG) under dry-heating conditions and using microwave or ultrasonic treatment to obtain glycosylation reaction products. The findings indicate that: the emulsification properties of glycosy-lation reaction products was significantly affected by reactant ratio, reaction temperature and reaction time. And the emulsification properties of glycosylation reaction products was improved under ultrasonic wave treatment, emulsifying activity was increased by 2.3 times and emulsion stability was increased by 1.2 times compared with the control.
