作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品科学》 2006年第7期39-43,共5页

摘　　要： 通过动态振荡测量检讨了NaCl和CaCl2对商用大豆分离蛋白(SPI)热诱导凝胶的胶凝过程及动态粘弹性的影响。添加一定浓度的NaCl延缓了商用SPI的起始凝胶点,然而却显著地增强了其凝胶性能。对于经超声处理的商用SPI分散液,情形则相反,添加NaCl加快了起始凝胶点,然而却降低了最终形成的凝胶的粘弹性。添加CaCl2也可使经超声处理的SPI样品的起始凝胶点大大提前,而且增强了最终形成的凝胶的粘弹性。上述结果说明,超声处理可改变商用SPI的凝胶性能,凝胶的形成几乎不需添加NaCl,而且似乎可以通过添加CaCl2调控经超声处理的SPI分散液直接形成凝胶,从而显示出超声处理在食品工业中的应用前景。 The effects of NaCl and CaCh on the gelation process and viscoelasticities of commercial soy protein isolate （SPI） heat-induced gels were investigated by dynamic oscillatory measurements. It was shown that the addition of NaCl slowed down the beginning gelation point of commercial SPI, but improved remarkably its gelling properties. As for commercial SPI dispersions treated with ultrasonic, the addition of NaCl brought forward the on-set of gelation, and decreased the viscoelasticities of last formed gels. The addition of CaCh also greatly brought forward the on-set of gelation, and at the same time increased the viscoelasficifies of last formed gels. Those results suggested that the gelling properties of commercial SPI can be improved by ultrasonic treatment. It seemed that the SPI dispersions treated with ultrasonic can be directly transformed into gels, through controlling the addition of CaCl2.

关 键 词： 商用大豆分离蛋白 胶凝 动态粘弹性

领　　域： [轻工技术与工程] [轻工技术与工程]