摘要
以谷朊粉为原料,利用湿法纺丝方法制备谷朊纤维,并用柠檬酸对谷朊纤维进行交联处理,制备出交联谷朊纤维。通过比较谷朊粉、谷朊纤维、交联谷朊纤维在热稳定性、水解稳定性、大分子分子量及其构象等方面的差异,分析了柠檬酸交联对谷朊纤维的影响。结果表明,柠檬酸交联处理可提高谷朊大分子的分子量,改变蛋白质大分子的二级结构,从而改善了谷朊纤维的热稳定性和水解稳定性。
Using gluten as raw material,gluten fibers were prepared by wet spinning method and gluten fibers were cross-linked with citric acid to prepare crosslinked gluten fibers. The effects of citric acid crosslinking on gluten fiber were analyzed by comparing the differences in thermal stability,hydrolytic stability,molecular weight and conformation of gluten,gluten fibers and crosslinked gluten fibers. The results showed that the citric acid crosslinking treatment can increase the molecular weight of gluten macromolecules and change the secondary structure of protein macromolecules,thus improving the thermal stability and hydrolytic stability of gluten fibers.
引文
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