乳清蛋白黑木耳多糖的制备及功能性质研究分析.doc

东北农业大学学士学位论文 学号：黑木耳多糖乳清蛋白的制备及功能性质研究 学生姓名：杨继成 指导教师：刘宁 所在院系：食品学院 所学专业：食品质量与安全 东 北 农 业 大 学 中国·哈尔滨 2013年5月 Northeast Agricultural University Bachelor Dissertation Student Number: Preparation and Functional Proper ties of Auricularia auricula polysaccharides whey protein Student Name: Yang Ji Cheng Supervisor: Liu Ning Department: Food Academy Specialty: Food Quality and Security Northeast Agricultural University China. Harbin May, 2013 摘 要 据相关资料显示，乳清蛋白能与糖发生美拉德反应后能较明显改善乳清蛋白的功能性质，提高乳清蛋白的营养价值，降低乳清蛋白的分离提纯成本。根据地域性，本实验选择黑木耳多糖，黑木耳多糖富含矿物质，功能性物质，具有较高的营养价值。本文是将蛋白质与黑木耳多糖在一定条件下通过美拉德反应复合。实验研究发现黑木耳多糖与乳清蛋白复合后生成的乳清蛋白-黑木耳多糖较乳清蛋白溶解性、高温下热稳定性、酸碱条件下乳化性、乳化稳定性均有明显改善。 关键词：黑木耳多糖；乳清蛋白；复合物；功能性质Abstract According to related statistics, whey protein with sugar Maillard reaction can obviously improve the functional properties of whey protein, whey protein to improve the nutritional value and reduce the cost of whey protein separation and purification. According to regional, Auricularia auriculapolysaccharides in this experiment, Auricularia auriculapolysaccharides rich in minerals, functional substance, has a high nutritional value. This article is a protein with Auricularia auriculapolysaccharides under certain conditions by the Maillard reaction complex. Experimental study found that Auricularia auriculapolysaccharides and whey protein complex generated after the whey protein - whey protein than Auricularia auriculapolysaccharide solubility, thermal stability at high temperatures, pH conditions, emulsification, emulsion stability were significantly improved. Key words: Auricularia auricula; whey protein; complex; functional properties 目 录 摘 要 I Abstract II 1. 前言 1 - 1.1本研究的目的与意义 1 - 1.2国内外研究文献综述 1 - 1.2.1国内文献 1 - 1.2.2国外文献 1 - 1.2.3黑木耳多糖介绍 2 - 1.3本文研究的主要内容 2 - 2.材料和方法 3 - 2.1实验材料 3 - 2.2实验方法 3 - 2.2.1工艺流程 3 - 2.2.2电泳分析 3 - 2.2.3溶解性测定 4 - 2.2.4热稳定性测定 4 - 2.2.5乳化性及乳化稳定性测定 4 3 结果与分析 6 - 3.1 凝胶电泳分析 6 - 3.2溶解性测定 6 - 3.3热稳定性测定 7 - 3.4乳