Acacia seyal胶的疏水肽共价键合及其产物的表面物理化学性能

Covalent Linkage of Casein Hydrophobic Peptide to Gum Acacia seyal and Surface Physicochemical Properties of the Products

摘要:

阿拉伯胶Acacia seyal是亲水性较强但乳化性能欠佳的多糖乳化剂。用酪蛋白水解获得的不同水解度的疏水性肽（CHP） 通过美拉德反应接枝到A. Seyal多糖分子上，获得了一种新的多糖乳化剂，其对菜籽油/水乳状液的乳化能力最高可与Acacia Senegal胶的相近，为A. Seyal胶的约44倍，乳化稳定性最高提高约20倍；其降低表/界面张力的能力以及界面粘弹性均比A. Seyal胶增强，且随着接枝物疏水性增强而增强。通过对系列CHP-A. Seyal接枝物的亲疏水性，表面活性，溶液粘弹性及其在植物油/水乳状液中乳化活性的研究，表明多糖分子可以通过多肽的共价接枝调控其亲水亲油平衡，从而调控其表面物理化学性能尤其是乳化性能。

Abstract:

Acacia Seyal is a hydrophilic polysaccharide with poor emulsifying performance. This experiment covalently linked casein hydrophobic peptide（CHP） to gum A. Seyal through Maillard reaction to obtain a new polysaccharide emulsifier. The conjugates were improved in their emulsion capacity in emulsion of canola oil in water，which is up to 44-folds of that of Acacia Seyal and close to that of gum Acacia Senegal；and the emulsion stability can be increased about 20 times. Their ability to reduce the surface/interfacial tension and interfacial viscoelasticity are stronger than that of gum Acacia Seyal；and increased with increasing hydrophobicity of the conjugates.The hydrophilic-hydrophobic property and surface activity of CHP-A. Seyal conjugate，viscoelastic of solution，emulsion activity in canola oil/water were studied. The results indicate that the covalent attachment of peptides to polysaccharide can change the balance of hydrophilic-lipophilic of gum A. Seyal to modulate the surface physicochemical properties especially emulsifying properties.