羧甲基化改性对不同分子量水溶性大豆多糖乳化性的影响
目的 研究羧甲基化改性对不同分子量水溶性大豆多糖(soluble soybean polysaccharides, SSPS)乳化性的影响,探索进一步改善水溶性大目的 研究羧甲基化改性对不同分子量水溶性大豆多糖(soluble soybean polysaccharides, SSPS)乳化性的影响, 探索进一步改善水溶性大豆多糖乳化性的方法。方法 从豆渣中提取水溶性大豆多糖, 使用超滤法分离, 获得两种不同分子质量的多糖组分(L-低分子质量, H-高分子质量), 分别对SSPS(未分离)、L和H进行羧甲基化改性, 通过调节改性条件获得两种不同取代度(D-低取代度, G-高取代度)的水溶性大豆多糖。以不同的水溶性大豆多糖为乳化剂制备乳化液(O/W), 对其乳化活性、乳化稳定性和乳化液显微结构进行分析。结果 改性前后SSPS(未分离)、L和H的乳化性强弱顺序均为H＞SSPS(未分离)＞L; SSPS(未分离)和H的乳化活性在改性之后显著减弱(P<0.05), 且取代度越高乳化活性越弱, 而L的乳化活性在改性之后增强, 且取代度越高乳化活性越强; SSPS(未分离)和L的乳化稳定性在改性之后显著减弱(P<0.05), 但在取代度升高后二者的乳化稳定性又有所改善; H的乳化稳定性在改性之后显著减弱(P<0.05), 且取代度越高乳化稳定性越弱。结论 高分子质量水溶性大豆多糖的乳化性优于低分子质量多糖, 且这一规律不受改性的影响。在本试验条件下, 羧甲基化改性对不同水溶性大豆多糖乳化性的影响不同, 对乳化性的改善有一定的积极作用。
ABSTRACT: Objective To research effects of carboxymethylated modification on emulsibility of soluble soybean polysaccharides with different molecular weight and explore the method of further improving the emulsification of soluble soybean polysaccharides. Methods Soluble soybean polysaccharides were extracted from soybean residue and then separated by ultra filtration method to prepare fragments with different molecular weight. SSPS (without separation), L (SSPS with low molecular weight), and H (SSPS with high molecular weight) were modified by carboxymethylated modification, respectively. Different degrees of substitution (D-low substitution degree, G-high substitution degree) were achieved by adjusting the conditions of modification. Different soluble soybean polysaccharides were selected as emulsifier to prepare emulsion (O/W) and the emulsifying activity, emulsifying stability and emulsion microstructure were analyzed. Results The results showed that no matter before or after modification, the emulsibility of H was the best, L was the worst, and SSPS (without separation) was intermediate. The emulsifying activity of SSPS (without separation) and H weakened significantly after modification (P<0.05), and the higher the degree of substitution, the weaker the emulsifying activity. The emulsifying activity of L strengthened after modification, and the higher the degree of substitution, the stronger the emulsifying activity. The emulsifying stability of SSPS (without separation) and L weakened significantly after modification (P<0.05), while with the increase of substitution degree the emulsifying stability was improved. The emulsifying stability of H was weakened significantly after modification (P<0.05), and the higher the degree of substitution, the weaker the emulsifying stability. Conclusion The emulsibility of the high molecular weight fragment are better than that of the low molecular weight fragment, and the law is not affected by modification. Under the condition of this experiment, the effects of carboxymethylated modification on the emulsibility of different soluble soybean polysaccharides are different and there are certain positive effects on improvement of the emulsibility.
标题：羧甲基化改性对不同分子量水溶性大豆多糖乳化性的影响
英文标题：Effects of carboxymethylated modification on emulsibility of soluble soybean polysaccharides with different molecular weight
作者：
石华乐 中国农业科学院饲料研究所
秦玉昌 农业部食物与营养发展研究所
姚怡莎 中国农业科学院饲料研究所
李俊 中国农业科学院饲料研究所
中文关键词:水溶性大豆多糖,羧甲基,改性,乳化,
英文关键词:soluble soybean polysaccharides,carboxymethyl,modification,emulsifying,
发表日期：2015-04-22
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