| Oat ?-glucan is a non-starch polysaccharides(nsp)in oat aleurone cells,has a lot of physiological active functions,such as reducing blood press,lowering blood glucose,regulating immunity and so on.The higher viscosity oat ?-glucan has better physiological activity.Oat ?-glucan also has some emulsification.The polysaccharide having good emulsification was used in food industry.At present,86 % of the emulsifiers used in food industry are esters,study of polysaccharide emulsifiers is rare.Maillard reaction occurs between polysaccharide and proteins.The emulsification of polysaccharide can be improved after Maillard reaction.This paper studied the effect of Maillard reaction on the emulsification and theology of oat ?-glucan,in order to proved reference for the application of oat ?-glucan in food industry.The Emulsifying properties was occurred by heating oat ?-glucan and L-glutamine,dipeptiven and L-glutathione(the mass ratio was 10:1,5:1,and 2:1)at 80 ?.pH,UV-vis absorbance and fluorescence were measured during reaction.The oat ?-glucan Maillard reaction derivatives were purified by ethanol repeatedly.The structure of derivatives was characterized by the FT-IR and their molecular weights were determined by the gel permeation chromatography(GPC).Emulsifying properties and surface tension of ?-glucan Maillard reaction derivatives were evaluated.The results showed that:1.The pH decreased,UV-vis absorbance and the fluorescence intensity increased during the reaction;2.The results of infrared spectrum showed that,the derivatives retain the structure of oat ?-glucan,and the amino acids bonded to oat ?-glucan on carbonyl.The molecular weights of the ?-glucan increased after Maillard reaction;3.The number of the amino acids bonded to oat ?-glucan increased with the increasing of reaction time and the amount of amino acids,so that the number of water soluble group on derivatives increased,the emulsification improved,the surface tension lowered;4.The derivatives of dipeptiven had better emulsification and higher viscosity.This is because that the number of the amino acids bonded to oat ?-glucan on derivatives of dipeptiven increased,so that the number of water soluble group on dipeptiven derivatives increased,the emulsification improved,the surface tension lowered;and the number of side chain increased,there is angle in dipeptiven molecular structure,so that the entanglement between molecules is more likely to occur,the viscosities higher;5.The derivatives have better emulsification and higher viscosities comparing to oat ?-glucan,it can be expected that the derivatives can be used as safety emulsifier in food industry.This paper studied effected of Emulsifying properties on emulsifying properties and rheology of oat ?-glucan,proveing reference for the application of oat ?-glucan in food industry. |
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