作　　者： ; ;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《中国食品学报》 2012年第11期42-50,共9页

摘　　要： 采用pH监控,动态流变,激光共聚焦(CLSM)及图像分析技术研究葡萄糖酸内酯(GDL)诱导葡聚糖-大豆分离蛋白(SPI)共混体系形成凝胶的动态粘弹性质及微结构,并探讨凝胶形成动力学及形成机制。结果表明:添加葡聚糖可抑制SPI凝胶形成,使凝胶的粘弹性质降低并出现相分离现象,且葡聚糖浓度和分子质量对SPI凝胶结构具协同弱化效应;与对照样相比,加入葡聚糖后凝胶的微结构相分离程度随葡聚糖分子质量的增加而加剧,温度升高推动凝胶形成的速度弱于相分离的速度,并降低了凝胶的弹性模量值;凝胶形成动力学研究结果表明GDL诱导球蛋白-中性多糖共混凝胶形成动力学与模型方程G′(t)=G′f{1-exp[-k(t-t0)]}非常吻合,添加同浓度多糖条件下凝胶形成速率随葡聚糖分子质量的增加呈降低趋势。 The effect of dextran, a netural non-gelling polysaccharide, with different molecular weight and concentration on the rheological properties and microstructure of gluconic acid lactone（GDL）-induced soybean protein isolated（SPI） gelhas been studied using pH monitoring, low amplitude dynamic oscillatory measurements, confocal laser scanning microscopy （CLSM） and image analysis. As results showed the viscoelastic properties of SPI gels of were reduced with dextran concentration and molecular weight increase, and the phase separation occurred. The dextran concentration and molecular weight had weakening synergistic effect on gel structure. Compared with the constant sample, the microstructure of gels incorporation of dextran showed the elastic modulus were reduce and phase separation aggravated with incubation temperature increase. During this period the gelation speed was less than the speed of phase separation. Kinetics and mechanism of GDL-induced SPI / polysaccharide mixed gel formation showed that the formation of dynamic equations is according very well with the model equations：G′（t）=G′ f {1-exp[-k（t-t 0 ）]}. With the same concentration of polysaccharide the gel formation velocity were reduced with the molecular weight of neutral polysaccharide increase.

关 键 词： 大豆分离蛋白 葡聚糖 凝胶 流变性质 微结构 凝胶机制

领　　域： [轻工技术与工程] [轻工技术与工程]