基于Maillard反应制备麦芽糊精-卵白蛋白共聚物,对共聚物的流变及结构特点进行了分析。研究结果表明:随着Maillard反应时间的延长,共聚物弹性、黏性模量不断增加,凝胶温度和表观黏度也明显增加。傅立叶变换红外光谱表明,麦芽糊精分子以共价键的形式接入到卵白蛋白分子上;卵白蛋白二级结构中α螺旋和β转角减少,而β折叠和无规则卷曲稍有增加;卵白蛋白的三级结构变化明显。卵白蛋白-麦芽糊精共聚物的流变性质主要与其一、三级结构密切相关。

Structural characteristics and rheological properties of ovalbumin-maltodextrin conjugate prepared by Maillard reaction were analyzed. The results showed that elastic and viscous modulus,gelling temperature and apparent viscosity were found to increase with increasing heating time. Fourier transform infrared spectroscopy( FTIR) indicated that maltodexrin was covalently bound to ovalbumin. Amide I region predicted that α-helix and β-turn decreased and β sheet and random coil increased. Obvious change was found in tertiary structure of ovalbumin. Rheological properties of ovalbumin-maltodextrin conjugate were closely related to primary and tertiary structure of ovalbumin.