中文摘要：

研究了辣根过氧化物酶（HRP）和漆酶（Laccase）催化甜菜果胶间交联的反应条件及其对蛋白质乳化液稳定特性的影响。紫外-可见分光光度法和傅里叶变换红外光谱结果均表明,HRP和Laccase在水相中可催化甜菜果胶间形成共价交联。HRP的反应体系为：5 mL反应体系中含6 mg甜菜果胶,20 U HRP,0.5%（质量分数）H2O2,35℃下反应2 h;Laccase的反应体系为：5 mL反应体系中含6 mg甜菜果胶,15 U Laccase,40℃下反应24 h。激光衍射粒度仪测定结果表明,不同酶反应体系下,蛋白质乳液特性不同。Laccase交联体系引起牛血清白蛋白（BSA）、乳清分离蛋白（WPI）乳状液发生分层现象,随反应时间延长,分层更加明显;而在HRP反应体系下,BSA乳状液的稳定性能明显提高。

英文摘要：

Effects of reaction conditions of cross-linked beet pectin and stability of protein stabilized emulsions between horse radish peroxidase（HRP） and Laccase in the aqueous phase was analyzed.Both of the results from UV-VIS spectrophotometry and Fourier transform infrared spectrum indicated that the HRP and Laccase could catalyze the beets pectin to form covalent cross-linking.The HRP reaction system was as follows： 5 mL reaction system in total contained 6 mg beet pectin,20 U HRP,0.5% H2O2（mass fraction） and could react 2 h under 35℃.The Laccase reaction system was as follows： 5 mL reaction system in total contained 6 mg beet pectin,15 U Laccase and could react 24 h under 40℃.When controlled this reaction on the interface of emulsion,the results of laser diffraction granulometer showed that the character of emulsion was inconsistent under different reaction systems.Laccase system will cause layer between bovine serum albumin and whey protein isolated emulsions.The longer of reacting time,the more obvious of layers.While in HRP reaction system,it brought improvement to the stability of bovine serum albumin emulsion.