【作者】 代君君； 范涛； 章玉萍； 王储炎； 吴传华； 刘建；

【Author】 Dai Jun-Jun Fan Tao ZHANG Yu-Ping Wang Chu-Yan Wu Chuan-Hua Liu Jian(Sericulture Research Institute of Anhui Academy of Agricultural Sciences,Hefei 230061,China)

【机构】 安徽农业科学院蚕桑研究所；

【摘要】 以废蚕茧为原料,通过煮茧、脱胶、透析、浓缩等步骤得到丝胶蛋白溶液,用葡聚糖对丝胶蛋白进行接枝改性,测定丝胶蛋白溶液的乳化能力、乳化活性、乳化稳定性等指标,探讨在不同的pH浓度、乳化时间、丝胶蛋白浓度、温度及离子浓度等条件对丝胶蛋白乳化性能的影响。结果表明:葡聚糖-丝胶在30℃～50℃的下保温20min～30min,微波间歇加热,丝胶蛋白接枝率达到61.34%。pH值、温度对乳化稳定性的影响不大,随着丝胶蛋白的浓度的增加,丝胶蛋白的乳化活性逐渐增加,pH的增加丝胶蛋白的乳化活性逐渐减弱。在乳化4min的时候稳最强,在丝胶蛋白浓度为5mg/ml的时候丝胶蛋白的乳化稳定性达到最高。NaCl离子浓度与乳化能力有着很大的影响,高浓度NaCl对丝胶蛋白的乳化能力具有一定抑制作用;丝胶蛋白浓度对丝胶蛋白的乳化活性影响很大,乳化时间对丝胶蛋白乳化活性有一定的促进作用,pH值的增加,丝胶蛋白的乳化能力也逐渐减弱。更多还原

【Abstract】 The cocoon was used as material,Sericin was prepared by degumming by boiling,dialys,concentration,Sericin was modified by polysaccharide,emulsifiability was checked,we dicussed that the conditions of pH,time of emulsification,concentration of sericin,temperature,and so on impact its emulsifiability.The results showed that Sericin modified by polysaccharide under the condition that polysaccharide-sericin incubated 20-30 mins 30 ℃-50 ℃,the modification rate reached 61.34%.pH and temperature do not impact the stability of emulsification,the activity of emulsification enhanced along with the increase of Sericin concentration,the activity of emulsification enhanced along with decrease of Sericin concentration.stability of emulsification was strongest when emulsionized 4 mins and 5 mg/ml Sericin concentration,Concentration of ion and Sericin mostly impacted activity of emulsification.Emulsification time could enhance the activity of emulsification.While the emulsifying capacity decreased along with the increase of pH.更多还原