食品与发酵工业 >

2025 , Vol. 51 >Issue 13: 171 - 178

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042176

研究报告

酪蛋白-罗望子多糖复合物制备及其乳化性质研究

  • 李琳 ,
  • 朱可欣 ,
  • 高兴 ,
  • 佘浩诚 ,
  • 王静宜 ,
  • 李杰 ,
  • 张汇 ,
  • 艾连中 ,
  • 宋馨 ,
  • 谢凡
展开
  • (上海理工大学 健康科学与工程学院,上海,200093)
第一作者: 硕士研究生(谢凡副教授为通信作者,E-mail:xiefan246141@163.com)

收稿日期: 2025-01-16

  修回日期: 2025-03-03

  网络出版日期: 2025-08-04

基金资助

国家重点研发计划项目(2024YFD2100700);国家自然科学基金项目(32201978,32472282)

收起

Preparation of casein-tamarind seed polysaccharide complex and its emulsifying properties

  • LI Lin ,
  • ZHU Kexin ,
  • GAO Xing ,
  • SHE Haocheng ,
  • WANG Jingyi ,
  • LI Jie ,
  • ZHANG Hui ,
  • AI Lianzhong ,
  • SONG Xin ,
  • XIE Fan
Expand
  • (School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2025-01-16

  Revised date: 2025-03-03

  Online published: 2025-08-04

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摘要

利用酶催化制备酪蛋白(casein, CAS)与罗望子多糖(tamarind seed polysaccharide, TSP)糖基化复合物。通过理化特性、红外光谱、接触角测试、溶液酸稳定性观察以及乳液乳化活性、乳化稳定性、粒径分析,并结合乳液多重荧光染色,探究CAS-TSP复合物及其乳液的理化特性。结果表明,当谷氨酰胺转移酶添加量为5 U/g、反应5 h时,中间产物含量达到0.32,接枝度达22.3%;红外光谱分析结果证实CAS与TSP发生相互作用;随着反应时间延长,CAS-TSP复合物的接触角逐渐增大;当pH值为5时,与CAS溶液相比,反应5 h的复合物溶液呈澄清状态,未产生明显沉淀。乳液的物理稳定性实验结果表明:相较于单一的CAS乳液,CAS-TSP糖基化复合物制备的乳液稳定性更佳,乳化活性与乳化稳定性均得到显著提升。不同pH值条件下乳液粒径的测定结果表明,CAS-TSP糖基化复合物制备的乳液具有良好的分散性与均一性,且CAS-TSP复合物乳液的酸稳定性得到提升。研究结果对拓宽酪蛋白的应用范围具有一定的参考意义。

关键词： 酪蛋白; 罗望子多糖; 酶促糖基化反应; 乳液; 酸稳定性

本文引用格式

李琳 , 朱可欣 , 高兴 , 佘浩诚 , 王静宜 , 李杰 , 张汇 , 艾连中 , 宋馨 , 谢凡 . 酪蛋白-罗望子多糖复合物制备及其乳化性质研究[J]. 食品与发酵工业, 2025 , 51(13) : 171 -178 . DOI: 10.13995/j.cnki.11-1802/ts.042176

Abstract

Glycosylated complexes of casein (CAS) and tamarind seed polysaccharide (TSP) were prepared via enzyme catalysis.The physicochemical properties of the CAS-TSP complexes and their emulsions were investigated through physicochemical characterization, infrared spectroscopy, contact angle measurements, evaluation of acid stability in solution, and analysis of emulsification activity, emulsion stability, and particle size, complemented by multiple fluorescence staining of the emulsions.Results demonstrated that under the condition of adding glutamine transferase at 5 U/g with a reaction time of 5 h, the intermediate product content reached 0.32, and the grafting degree achieved 22.3%.Infrared spectroscopy confirmed the interaction between CAS and TSP.As the reaction time increased, the contact angle of the CAS-TSP complexes gradually increased.At pH 5, compared with the CAS solution, the solution of the complex reacted for 5 h was clarified without obvious precipitation. In terms of physical stability of emulsions, emulsions prepared with CAS-TSP glycosylated complexes exhibited greater stability than those made with CAS alone, along with significantly improved emulsifying activity and emulsifying stability.Particle size measurements at different pH values indicated that the emulsions prepared with CAS-TSP glycosylated complexes displayed good dispersion and homogeneity, suggesting enhanced acid stability.The findings of this study provide valuable insights for broadening the application range of casein.

Key words： casein; tamarind seed polysaccharide; enzymatic glycosylation; emulsion; acid stability

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