魔芋葡苷聚糖及其与大豆分离蛋白凝胶化作用的DSC研究  

DSC study on the gelation of konjac glucomannan and Soybean protein isolate

作　　者：龚加顺[1] 彭春秀[2] 幸治梅[3] 刘勤晋 

机构地区：[1]云南农业大学食品科技学院,昆明650201 [2]昆明理工大学现代农业工程学院,昆明650200 [3]西南农业大学食品科技学院,重庆400716

出　　处：《食品工业科技》2005年第3期49-52,共4页Science and Technology of Food Industry

基　　金：云南省自然科学基金(2002B0011Q)资助

摘　　要：利用DSC研究了魔芋葡苷聚糖、大豆分离蛋白及两者的混合物凝胶在升、降温过程中的热效应变化。结果表明,在升温过程中,单独的魔芋葡苷聚糖(15％)在水溶液中或加入弱碱或强碱性凝固剂后所形成的凝胶均表现出放热效应;而单独的大豆分离蛋白水溶液(15％)所形成的凝胶没有产生热效应,但加入0.1mol／L的NaoH后却产生了明显的放热效应。对于魔芋葡苷聚糖与大豆分离蛋白所形成的混合凝胶,在碱性条件下,随魔芋葡苷聚糖含量的增加其放热温度升高,但大豆分离蛋白含量较高的凝胶,在高于85℃处有较强的放热效应;而在弱碱(0.1mol／L的Na2CO3)条件下,KGM(≥13％)含量较高的凝胶产生放热效应,其它凝胶基本没有热效应产生。实验还表明,所有的凝胶样品在降温过程中基本没有出现吸热和放热峰,表明所形成的凝胶为热不可逆凝胶。Differential scanning calorimetry (DSC) was utilized to study the energy change of the gel for konjac glucomannan (KGM),soybean protein isolate (SPI) and the mixtures of KGM and SPI when temperature went up and down. By the DSC, the heating curve for a gel of KGM (15%) alone showed a main exothermic peak, while the SPI gel had no exothermic peak. When the gel system was mixed with 0.1mol/L NaOH, there were exothermic effects as the temperature went up. The exothermic temperature of the gel for the mixtures of KGM and SPI descended with the increasing content of KGM, and when the gel contained higher content of SPI, the exothermic effects was obviously shown in the heating curve. But when the 0.1mol/L Na2CO3 was administered to the gel system, the exothermic effects only showed in the heating curve of the gel formed with KGM(≥13%). The results also revealed that all the cooling curves for KGM-SPI gel had no exothermic and endothermic effects, which suggested that the KGM-SPI gel was the thermal un-reversible gel.

关 键 词：魔芋葡苷聚糖 大豆分离蛋白 凝胶作用 示差扫描量热法(DSC) 

分 类 号：TS201.1[轻工技术与工程—食品科学]