中性多糖对大豆分离蛋白乳浊液稳定性影响的机理探讨  

Mechanism of the Effects of Neutral Polysaccharides on Stabilities of Emulsions Stabilized by 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]华南理工大学食品与生物工程学院,广东广州510641

出　　处：《食品科学》2005年第11期30-34,共5页Food Science

基　　金：国家自然科学基金资助项目(20276022)

摘　　要：本文研究了瓜尔豆胶和甲基纤维素对大豆分离蛋白乳浊液乳析和絮凝稳定性的影响,并提出了可能的作用机理:在低浓度时瓜尔豆胶,非吸附的多糖分子充斥于蛋白质包被的液滴之间使液滴保持分散状态,随着多糖浓度的增加,体系发生排斥絮凝及各向同性与各向异性相分离。较低浓度的甲基纤维素吸附到液滴的蛋白质吸附层,从而保护液滴不发生絮凝;甲基纤维素浓度较高时,置换出液滴吸附的蛋白质而形成沉淀和大粒径的液滴。Effects of guar gum and methylceUulose on creaming and flocculation stabilities of emulsions stabilized by soy protein isolates were studied in this paper. The possible mechanism was elucidated as follows： when guar gum concentrations were low, the unabsorbed polysaccharide molecules remained dispersed in the aqueous solutions with oil droplets kept apart. When the polysaccharide concentrations increased, depletion flocculation and isotropic and anisotropic phase separation occurred. When the concentrations were low, methylcellulose adsorbed to oil droplet layers so as to protect the droplet against flocculation. When the polysaccharide concentration increased to acertain level, methylceUulose displaced part of proteins from oil droplet layers so as to result in sedimentation and formation of larger oil droplets.

关 键 词：瓜尔豆胶 甲基纤维素 大豆分离蛋白乳浊液 乳析 絮凝 

分 类 号：TS201.21[轻工技术与工程—食品科学]