摘要
以丙烯醛代表脂质次生氧化产物,研究脂质次生氧化产物氧化修饰对大豆蛋白凝胶性质的影响。采用质构仪、流变仪、持水性测定以及扫描电镜等方法表征大豆蛋白的凝胶性质,结果发现蛋白质氧化造成大豆蛋白的凝胶硬度、凝胶形成温度、凝胶强度以及凝胶持水性下降。随着大豆蛋白氧化程度的增加,大豆蛋白凝胶的粗糙度增加,内部空隙变大,并且分布不均匀。蛋白质氧化对大豆蛋白凝胶性质的影响与丙烯醛浓度有关,当丙烯醛浓度低于0.01mmol/L时,蛋白质氧化对大豆蛋白凝胶性质的影响程度很小。
Acrolein was selected as a representative of secondary byproduct of lipid peroxidation to investigate the effect of oxidative modification by reactive aldehyde on the gel properties of soy protein which characterized by large deformation measurements, dynamic rheological measurements, water-holding capacity measurements and scanning electron microscopy. The results indicated that protein oxidation lead to a decrease in gel hardness, gel formation temperature, gel strength and gel water-holding capacity of soy protein, and an increase in coarseness and interstice of the gel network was accompanied by uneven distribution of interstice as extent of soy protein oxidation increased. Effects of protein oxidation on soy protein gel properties were related to acrolein concentration. Low concentration of acrolein（less than 0.01mmol/L） had no significant impact on gel properties of soy protein.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第8期59-64,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金(No.20876069
No.31050012)
农业部公益性行业课题(No.200903043-2)
关键词
丙烯醛
大豆蛋白
凝胶
acrolein
soy protein
gelation
