作　　者： ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《中国粮油学报》 2009年第8期21-27,共7页

摘　　要： 采用小变形振荡流变及激光共聚焦技术研究葡聚糖分子质量对热致大豆7S蛋白凝胶的微观结构及动态黏弹性质的影响作用。结果表明:热致大豆7S蛋白凝胶的黏弹性质随添加葡聚糖分子质量的增加而增加,主要由于大分子质量的葡聚糖可以扩大其在葡聚糖/大豆7S蛋白混合体系中的空间占有体积和降低大豆7S蛋白的临界凝胶浓度所致。同时提高变温速率和葡聚糖分子质量对大豆7S蛋白凝胶黏弹性质有协同增加效应。增加葡聚糖分子质量7S蛋白凝胶结构逐步由相分离结构转变为互穿型蛋白-多糖双连续结构。 The effect of dextran, a non - gelling netural polysaccharide, with different molecular weights on the rheological properties and microstructure of heat - induced soybean 7S protein gel has been studied using low amplitude dynamic oscillatory measurements and confocal laser scanning microscopy. Results： Increasing the molecular weight of dextran en- hances the viscoelastic properties of heat - induced soybean 7S protein gels. This is mainly attributed to the enhancement of space occupancy caused by ＂thermodynamic incompatibility＂, and to the further decrease of threshold gelling concentration of soybean 7S globulin. Simultaneously increasing the molecular weight of dextran and temperature scan rate has synergetic promote effect on the viscoelastic properties of soybean 7S gel. Increasing the molecular weight of dextran leads the microstructure of soybean 7S gel changed from phase - separated systems into protein/polysaccharide interpenetrating bicontinuous networks.

关 键 词： 大豆 蛋白 葡聚糖 凝胶 流变性质 微观结构 激光共聚焦

领　　域： [轻工技术与工程] [轻工技术与工程]