食品科学 ›› 2003, Vol. 24 ›› Issue (2): 22-25.

• 基础研究 • 上一篇    下一篇

多酚-蛋白质络合反应的影响因素研究

 黄惠华, 王志, 陈建新   

  1. 华南理工大学食品与生物工程学院
  • 出版日期:2003-02-15 发布日期:2011-12-13

Study on Affecting Factors in the Reaction between Protein and Polyphenols

 HUANG  Hui-Hua, WANG  Zhi, CHEN  Jian-Xin   

  • Online:2003-02-15 Published:2011-12-13

摘要: 本实验根据游离蛋白质含量的变化,以其在595nm的波长下的吸光度为指标,研究多酚物质与蛋白质的络合起混反应。在研究影响多酚-蛋白质反应的各种因素中,发现温度,体系的pH值,有机溶剂乙醇,反应中多酚-蛋白质的比例等都对多酚-蛋白质络合物的生成量有一定的影响。在40℃,pH值为3.5,乙醇浓度为6%,明胶与单宁酸的质量比例为5∶1时,产生的多酚-蛋白质络合物的量最大。

关键词: 多酚-蛋白质络合反应, 温度, pH值, 乙醇, 多酚-蛋白质的比例

Abstract: The complex reaction between protein and polyphenols was studied on the basis of content variations of dissociated protein.The assay was made on the absorbency at the wavelengh of 595nm.The test was designed to study the affecting factors of temperature,pH value,ethanol and protein-polyphenol ratio.The results showed that when the conditions were:40℃,pH 3.5,ethanol concentration 6%and casein-TA concentration ratios 5∶1,the amount of the protein-polyphenol complex compounds reached the optimum production.

Key words: complex reaction, pH value, ethanol concentration, protein-polyphenol ratio, temperature