作　　者： ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《食品科学》 2012年第21期28-33,共6页

摘　　要： 主要采用浊度测量、差示量热法(DSC)、相图构建及激光共聚焦(CLSM)技术研究3种不同荷电量卡拉胶(κ-、ι-、λ-型)与大豆7S蛋白组成的共混体系的热性质、相行为及形貌结构。结果表明:同质量浓度多糖添加时,7S蛋白热稳定性随卡拉胶携带电荷量的增加而增加。添加卡拉胶均提高大豆7S蛋白的热变性温度,同时降低热焓值,影响效果依次是λ-卡拉胶>ι-卡拉胶>κ-卡拉胶。λ-卡拉胶/7S蛋白相图的均相区域面积低于κ-卡拉胶-7S蛋白相图及ι-卡拉胶-7S蛋白相图的对应值,非均相区域面积则高于后两者。共混体系非均相区域宏观和微观结构均显示为相分离态,而均相区域蛋白多糖呈均一共混态,宏观上无相分离。大豆7S蛋白-卡拉胶共混体系相行为和微结构的多样性有利于构建新型风味和功能性生物因子控释食品材料。 The effect of three types of carrageenan（Car）,an anion polysaccharide,with different charge density on the thermal properties,phase behavior,and morphology structure of soybean 7S protein was studied using turbidity determination,phase diagram construction,differential scanning calorimeter（DSC）,and confocal laser scanning microscopy（CLSM）.The thermal stability of 7S protein was increased with increasing charge density of Car at the same concentration.All three types of Car could increase the denaturation temperature of soybean 7S protein and reduce the enthalpy value,and the decreasing order of their effectiveness was λ-Car ι-Car κ-Car.λ-Car/7S phase diagram had lower square of compatibility area but higher square of incompatibility area compared with κ-Car/7S and ι-Car/7S phase diagrams.Both the macro and microstructure of the incompatibility area showed phase separation while Car and soybean 7S protein in the compatibility area showed uniform distribution structure.The diversity of phase behavior and microstructure of 7S protein/Car mixtures was beneficial to design novel functional food materials with controlled release properties for flavor and bioactive agents.

关 键 词： 大豆 蛋白 卡拉胶 热性质 相行为 结构

领　　域： [轻工技术与工程] [轻工技术与工程]