作　　者： ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《中国粮油学报》 2012年第7期26-31,共6页

摘　　要： 研究了大豆11S蛋白分别与3种不同荷电量卡拉胶组成共混体系的相容性、热性质、凝胶流变性质及微结构,并探讨了共混凝胶的成胶动力学及机理。结果表明:ι-卡拉胶对大豆11S蛋白的相容性比κ-卡拉胶弱,添加λ-卡拉胶样共混体系更易发生相分离;添加3种卡拉胶均提高了大豆11S蛋白的热变性温度,但降低了热焓值,影响效果依次是λ-卡拉胶﹥ι-卡拉胶﹥κ-卡拉胶;共混凝胶随卡拉胶所带负电荷的增加其弹性模量值呈降低趋势,且凝胶网络结构由蛋白-多糖双连续结构转变为蛋白凝胶网络单连续结构;增加卡拉胶所带负电荷可降低共混凝胶形成过程表观活化能,同时降低了温控程序终点的弹性模量值。 The effect of three carrageenan with different charge density on the compatibility, thermal properties, gel rheological properties and microstructure of soybean 11 S protein has been studied. As results showed that κ - carrageenan had more compatibility to soybean 11 S protein than samples with ι - carrageenan, and blends with κ - carra- geenan system was easier to cause phase separation. Incorporation of carrageenan could increase the thermal denaturation temperature of soybean 11 S protein, but reduced the enthalpy value, ranking as λ - carrageenan 〉 ι - carrag- eenan 〉 κ - carrageenan. With negative charge increase of the carrageenan/soybean 11 S protein the elastic modulus of the mixed gel decreased, and the gel network structure was changed from carrageenan - soybean 11 S protein bicontin- uous into a single protein continuous. Gel kinetics showed that with negative charge increase the apparent activation energy of mixed gels were reduced, while the elastic modulus value in final temperature procedure also was reduced.

关 键 词： 卡拉胶 大豆 蛋白 相容性 凝胶 流变 微结构

领　　域： [轻工技术与工程] [轻工技术与工程]