摘要
深入研究了大豆 7S球蛋白凝胶透明性和流变学性质与pH值、加热温度、蛋白质浓度、NaCl浓度的关系。结果表明 :在pH <3.5或pH >6 .5、蛋白质浓度 >7.5 %、低NaCl浓度 (<5 0mmol/dm3) ,有利于大豆 7S球蛋白形成透明性凝胶 ,但凝胶强度较低 ;温度 >85℃有利于蛋白凝胶透明性和强度的提高。电子显微镜观察显示 :大豆7S球蛋白透明凝胶具有有序微观结构 ;探讨了大豆 7S球蛋白形成透明凝胶机理。可为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。
The relationship between transparency, rhelogical properties of soybean 7S globulin gel and pH value, heating temperature, protein concentration, ionic strength (sodium chloride concentration) have been studied thoroughly in this thesis. The experimental results showed that transparent gel of soybean 7S globulin is formed favourably under the conditions of pH<3.5 or pH >6.5,protein concentration >7.5% and low ionic strength (sodium chloride concentration < 50 mM ), but gel strength is lower. More transparent and stronger gel of soybean 7S globulin is formed favourably when heating temperature above 85 ℃ . By scanning electron microscopy(SEM), it is shown that transparent gel of soybean 7S globulin has microstucture in good order. The mechanism of forming transparent gel from soybean 7S globulin was studied. The theoretical bases were put forward to further study optical property of soybean protein gel and develop transparent products of soybean protein.
出处
《粮食与饲料工业》
CAS
北大核心
2000年第6期46-48,共3页
Cereal & Feed Industry
