不同氨基化粉-酸结合物的结构性质和抗氧化能力
Feng-Kun An1, Meng-Yun Li1, Hai-Lu Luo1
1Institute of Light Industry and Food Engineering, Guangxi University, Nanning, China; Key Laboratory of Deep Processing and Safety Control for Specialty Agricultural Products in Guangxi Universities, Guangxi University, Nanning, China.
合成的氨基酸粉 (AS) 使用laccase与酸结合. 酸显著增强了乙烯基胺改性粉的抗氧化能力,这表明了潜在的应用.
科学领域:
- 生物材料科学 生物材料科学
- 聚合物化学 聚合物化学
- 食品科学 食品科学 食品科学
背景情况:
- 粉修饰对于开发新生物材料至关重要.
- 氨基粉为结合提供了独特的特性.
- 酸以其抗氧化作用而闻名.
研究的目的:
- 为了合成氨基粉 (AS) 衍生物.
- 通过酶催化,将AS与酸 (酸,酸,酸) 结合在一起.
- 评估由此产生的结合物的结构性,物理性和抗氧化性能.
主要方法:
- 使用CEA和COA方法合成四种氨基粉:EEAS,EPAS,OEAS,OPAS.
- 氨基粉与酸,注射剂酸和香草酸的乳酸催化结合.
- 接种效率,结晶性,颗粒形态和抗氧化活性 (DPPH · 清理) 的表征.
主要成果:
- 欧洲外交服务局与SA (69.71%) 和VA (68.85%) 观察到高的接种效率.
- 用酸接种改变了粉的结晶性和颗粒形态,根据氨化方法不同.
- 酸显著提高了EEAS的DPPH清理效率,从16.12%提高到79.92%.
结论:
- 氨基粉-酸结合物表现出增强的抗氧化特性.
- 合成方法和选择的酸影响结合特征.
- 这些结合物对于需要抗氧化功能的应用具有显著的潜力.
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