作 者：
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机构地区：
华南理工大学轻工与食品学院
出 处：
《食品科学》
2010年第1期43-47,共5页
摘 要：
采用哈克流变仪对不同分子量葡聚糖与大豆7S蛋白混合体系的凝胶流变学性质进行研究。结果表明:葡聚糖与大豆7S蛋白混合体系形成的蛋白多糖凝胶相对单一浓度的大豆7S蛋白凝胶具有较高的弹性模量;同分子量的葡聚糖与大豆7S蛋白混合体系形成的蛋白多糖凝胶黏弹性质随葡聚糖浓度增加而增加;同浓度葡聚糖与大豆7S蛋白混合体系形成的蛋白多糖凝胶黏弹性质随加入葡聚糖分子量的增加而增加;同浓度同类型葡聚糖体系凝胶形成的起始温度Tp0.25
A HAAKE rheometer was employed for the rheological characterization of soybean β-conglycinin-dextran mixed gels in this study.Results showed that β-conglycinin-dextran mixture had a higher elastic modulus than single β-conglycinin.With the same molecular weight dextran,the elastic modulus of mixed gel increased with increasing dextran concentration;similarly,with the same concentration dextran,the elastic modulus of mixed gel increased with increasing molecular weight of dextran.The elastic modulus of β-conglycinin-dextran mixture in 0.25 mmol/L phosphate buffer（pH 7.6） was higher than that in 0.5 mmol/L phosphate buffer（pH 7.6）;while,the initial gel formation temperature of β-conglycinin-dextran（the same molecular weight dextran,the same dextran concentration） mixture in the first buffer was less than that in the second buffer,namely,Tp0.25 Tp0.5.
关 键 词：
大豆
蛋白
葡聚糖
凝胶
领 域：
[轻工技术与工程]
[轻工技术与工程]
