甘露糖蛋白的提取及乳化性质研究

目的]研究甘露糖蛋白的乳化性质。方法]用热提取法提取甘露糖蛋白,然后对其乳化性进行研究,主要通过均质次数、pH值和温度3个影响因素进行的单因素试验和正交试验确定其乳化性质的最佳条件。结果]均质次数、pH值和温度对甘露糖蛋白的乳化性和乳化稳定性均有一定的影响。乳化稳定性效果最好的条件为:均质次数为4,pH值为6,温度为40℃。结论]甘露糖蛋白是一种有效的乳化剂。

Extraction of Mannose Glycoprotein and Research on Emulsification Properties

Objective] The research aimed to study the emulsification properties of mannoprotein.Method] Mannoprotein was extracted by thermal extraction,and purified.The emulsification of mannose glycoprotein was studied.And the optimum condition was determined mainly through the number of heterogeneous,pH value and temperature as the single-factor and orthogonal test.Result] The number of heterogeneous,pH value and temperature had certain impacts on the emulsification property and stability.The optimum condition was as follows: the number of heterogeneous was 4,pH value was 6,and the temperature was 40 ℃.Conclusion] Mannoprotein was a kind of effective emulsifier.