董世荣,蒋梦琪,孙宇

• 1:哈尔滨学院食品工程学院
• 2:哈尔滨学院食品生物技术重点实验室

摘要(Abstract)：

为研究弱极性介质中热诱导对玉米醇溶蛋白胶体颗粒性质的影响,70℃加热80%乙醇中玉米醇溶蛋白0h和10h,反溶剂法制备胶体颗粒。结果表明,天然玉米醇溶蛋白和热修饰玉米醇溶蛋白均形成了球状胶体颗粒。与天然玉米醇溶蛋白胶体颗粒相比,热修饰玉米醇溶蛋白胶体颗粒粒径更小,表面疏水性更低,游离巯基含量更少。内源性荧光光谱说明热修饰使构象发生了改变。流变学特性的不同源于2种胶体颗粒大小和游离巯基含量不同。该研究为制备可运载调味小分子物质的胶体颗粒奠定了理论基础。

关键词(KeyWords)： 玉米醇溶蛋白;反溶剂法;胶体颗粒;游离巯基;流变学特性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年基金项目(31801485);; 哈尔滨学院青年博士科研启动基金项目(HUDF2017212,HUDF2019105);; 黑龙江省大学生创新训练项目(202010234061)

作者(Author): 董世荣,蒋梦琪,孙宇

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