为了提高胶原蛋白的稳定性,并赋予其更多功能特性,通过美拉德反应对胶原蛋白进行了糖化改性.荧光光谱测试显示乳糖与胶原蛋白间确实发生了美拉德反应,随着反应时间的延长,其荧光强度逐渐增强.对其反应条件的研究显示:反应时间的延长、温度的提高、pH以及乳糖比例的提高,都有助于提高其反应速度,最终导致产物褐变程度加深.经过糖化改性后,胶原蛋白的乳化活性及乳化稳定性得到改善,其水溶液中的胶束粒径也增大.%In order to improve the stability and functional properties of collagen, a glycosylated product of collagen was prepared by Maillard reaction. The result of fluorescence spectra indicated that the Maillard reaction between the collagen and lactose occurred suc-cessfully. The fluorescence intensity was stronger with the longer reaction time. The studies on the reaction conditions showed that the reaction rate and the browning index of the products were increased with the increase of reaction time, temperature, pH and concentra-tion of lactose. The emulsifying property of collagen was improved while the average micelle size in solutions increased after the glycosy-lation.
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