| 宋春丽,陈佳鹏,任健.糖基化酪蛋白乳液的流变性质及稳定性研究[J].中国油脂,2016,41(9):.[SONG Chunli,CHEN Jiapeng,REN Jian.Rheological properties and stability of glycosylated casein emulsion[J].China Oils and Fats,2016,41(9):.] |
| 糖基化酪蛋白乳液的流变性质及稳定性研究 |
| Rheological properties and stability of glycosylated casein emulsion |
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| DOI： |
| 中文关键词: 酪蛋白 糖基化 乳液 流变性 稳定性 |
| 英文关键词:glycosylation emulsion rheological property stability |
| 基金项目: |
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| 中文摘要: |
| 考察转谷氨酰胺酶催化酪蛋白与壳寡糖发生的糖基化反应和交联反应对酪蛋白乳液流变性质及稳定性的影响，表征了乳液的平均粒径、力学谱图和表观黏度变化。结果表明：糖基的导入对酪蛋白乳液的平均粒径影响较小，但是电位值增加；糖基的导入导致乳液液滴的网络结构发生重排的速度减慢，稳定性提高，而交联反应破坏了乳液的稳定性；修饰反应导致酪蛋白乳液的表观黏度增加。 |
| 英文摘要: |
| The effects of glycosylation reaction and cross linking reaction of casein and chitosan oligosaccharide catalyzed by transglutaminase on the rheological properties and stability of casein emulsion were studied，and the average particle size，mechanical spectrogram and apparent viscosity of the emulsion were characterized. The results showed that the imported saccharide grous had slight influence on average particle size of casein emulsion，but Zeta potential increased. The rearrangement speed of network structure of glycosylated casein emulsion slowed down，so the stability improved，while cross-linking reaction impaired the stability of emulsion.The glycosylation reaction and cross linking reaction increased the apparent viscosity of casein emulsion. |
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