物理作用力对大豆分离蛋白凝胶质构特性的影响  

Effect of Physical Force on Texture Properties of Gels of Soy Protein Isolates

作　　者：胡坤[1] 赵谋明[2] 林伟锋[2] 杨晓泉[2] 

机构地区：[1]广东药学院公共卫生学院,广东广州510224 [2]华南理工大学轻工食品学院,广东广州510641

出　　处：《食品科学》2005年第6期69-73,共5页Food Science

基　　金：国家自然科学基金资助项目(20276022)

摘　　要：本文研究了不同阴离子的中性盐、尿素和丙二醇对大豆分离蛋白凝胶质构特性的影响。结果表明,在中性盐浓度较低时(≤0.1mol/L),中性盐的静电中和作用显著影响凝胶的质构特性,而当盐浓度较高时,中性盐的阴离子对蛋白质分子构象稳定性和疏水相互作用的影响成为影响凝胶质构特性的主要因素;尿素和丙二醇对凝胶质构特性的影响表明,氢键也是影响大豆分离蛋白质构特性的主要作用力。Effects of different neutral salts, urea and propylene glycol on texture properties of soy protein isolate gels were studied. The results were as follows: When the concentrations of neutral salts were low(≤0.1mol/L), the electrostatic charge neutralization of these salts significantly affected the texture properties of protein gels. When the salt concentrations were increasing, the effects of anions of these salts on molecule conformation stability and hydrophobic interaction of proteins would mainly affect the gel texture properties. Hydrogen bonding was also a major physical force affecting gel texture as testified by urea and propylene glycol.

关 键 词：大豆分离蛋白凝胶 质构特性 静电相互作用 疏水相互作用 氢键 

分 类 号：TS202.1[轻工技术与工程—食品科学]