The glycosylated chickpea protein gel prepared in this experiment has good embedding effect.The glycosylated chickpea protein gel delivery system was prepared by single factor and orthogonal optimization.When the ratio of glucose to chickpea protein is 1:1,the heating time is 1.5 h,the pH is 7,and the heating temper-ature is 95℃,the grafting degree of glycosylated chickpea protein is 28.33%,the encapsulation rate is 94.40%,and the loading capacity is 7.29 ug/mg.The encapsulation rate of unglycosylated chickpea protein was 22.66%and the loading capacity was 5.91 ug/mg.The glycosylated protein gel coated with curcumin was placed into dial-ysis bag in phosphate buffer solution.After 6 h of dissolution,the dissolution rate of curcumin was 6.49%.There-fore,glycosylated chickpea protein gel has good slow-release function,so glycosylated chickpea protein has a broad application prospect in the field of functional food.
关键词
鹰嘴豆蛋白凝胶/糖基化改性/接枝度/包封率/缓释功能
Key words
chickpea protein gel/glycosylation modification/grafting degree/encapsulation rate/slow re-lease function
维普
万方数据