乙醇、氯化钙对大豆蛋白凝胶性影响的研究  

Study on the effect of ethanol, CaCl_2 on gelation property of soy protein.

作　　者：王飞镝[1] 崔英德[2] 周智鹏[1] 郭宝春[3] 邱清华[3] 

机构地区：[1]广东工业大学轻化学院,广东广州510090 [2]仲恺农业技术学院,广东广州510225 [3]华南理工大学材料学院,广东广州510640

出　　处：《食品工业科技》2005年第4期95-97,共3页Science and Technology of Food Industry

摘　　要：研究了以大豆蛋白为原料制备的水凝胶、CaCl2凝胶和乙醇凝胶的流变学性质与吸水性,探讨了溶剂乙醇和无机盐CaCl2对大豆蛋白凝胶性及吸水性的影响。结果显示, 在动态应变扫描下,储能模量(G')的比较为:G'乙醇凝胶> G'C2Cl2凝胶>G'水凝胶,而产生损耗的应变值(S)为:S乙醇凝胶< SCaCl2凝胶<S 水凝胶。表明乙醇、CaCl2增强大豆蛋白的凝胶性, 但乙醇、CaCl2所提供的作用在应变力下具可逆性;三种凝胶的吸水性随时间变化关系的结果表明,溶剂乙醇、无机盐CaCl2可以增强大豆蛋白凝胶的吸水能力。Rheological property and water -absorbing capacity (WAC) of water-gel, CaCI2-gel and ethanol -gel prepared from soy protein were described; the effects of ethanol, CaCI2 on the gelation and WAC of soy protein were discussed. The results showed that the storage modulus G 'ethanol-gel >G 'CaCl2 -gel >G 'water -gel at dynamic strain scanning condition, and the strain value (S) at which visco modulus (G') began to rise was: Sethanol-gel<SCaCl2 -gel<Swater-gel, which showed that ethanol strengthened the gelation of soy protein, but the strengthening defect was reversible at strain force; the variation of WAC with time in the above three kinds of gel showed that ethanol and CaCI2 strengthen WAC of soy protein gel.

关 键 词：大豆蛋白凝胶 乙醇 CACL2 模量 吸水性 

分 类 号：TS201.21[轻工技术与工程—食品科学]