作　　者： ; ; ; ; (秦美欣）;

机构地区： 韶关学院英东食品科学与工程学院

出　　处： 《现代食品科技》 2014年第12期133-137,209,共6页

摘　　要： 通过跟踪光学性质白度值变化对大豆分离蛋白(SPI)/葡聚糖(DEXT)溶液共混体系经葡萄糖酸内酯(GDL)诱导溶胶-凝胶转变过程色差亮度(L*)-凝胶时间(t)关系曲线特征进行分析发现,L*-t关系具显著的"S"型规律性。通过6类回归数学模型拟合比较发现不同超声强度处理或大豆分离蛋白-葡聚糖共价复合物(SPI-g-DEXT)添加条件下,Boltzmann函数数学模型L*=L*2+(L*1-L*2)/(1+exp((t-tg)/dt))均具有相关系数R2值最高、模拟值与实际值残差平方和最小、普适性强且函数模型参数对应物理意义明确。采用Boltzmann函数可以明确地界定出L*-t曲线的3个特征区域:下平台溶胶区、溶胶凝胶共存转变区和上平台凝胶区。提出了一种基于色差亮度值动态变化分析SPI/DEXT溶液共混体系GDL诱导溶胶-凝胶转变过程凝胶起始时间、凝胶完成时间和凝胶速度的定量化新方法。 The characteristics of the luminance （L＊） vs. gelation time （t） curves of glucono delta-lactone （GDL）-induced sol-gel transition in soy protein isolate （SPI）-dextran （DEXT） mixture were analyzed by tracking the luminance values. The results showed that the L＊-t curves had an ＂S-shaped＂ pattern, Six different mathematical regression models were fitted to the L＊-t curves, and the results were compared, Under sonication treatment at different intensities and after the addition of SPI-grafi-DEXT （SPI-g-DEXT） conjugates, the Boltzmannfunction L＊ = L＊2 ＋ （L＊1 - L ＊2） / （ 1 ＋ exp （ （t - tg ）/dt ） ） was the best fitting model with the highest correlation coefficient R2, minimum residual sum of squares （RSS） between the actual and simulated values, strong adaptability, and explicit physical meanings that the corresponding model parameters had. Three areas with specific characteristics of the L＊-t curves were explicitly designated using the Boltzmann function as follows： lower sol phase, sol/gel phases in coexistence, and upper gel phase. Based on the changes in dynamic luminance, a novel quantitative method for analyzing the initial gelation time, total gelation time, and gelation velocity of the GDL-induced sol-gel transition process in SPI/DEXT mixtures was proposed.

关 键 词： 大豆分离蛋白 葡聚糖 回归分析 溶胶 凝胶转变 函数

领　　域： [轻工技术与工程] [轻工技术与工程]