魔芋葡甘聚糖与大豆分离蛋白共混形成凝胶过程中的相互作用力研究  

Studies on the Interaction Force of Konjac Glucomannan and Soybean Isolate Protein Combination during Gel Formation

作　　者：龚加顺[1] 彭春秀[2] 幸治梅[3] 庞杰[4] 

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学学院,重庆400716 [4]福建农林大学食科系,福州350002

出　　处：《中国食品学报》2006年第5期64-68,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：云南省自然科学基金项目(2002B0011Q)

摘　　要：为研究魔芋葡甘聚糖(KGM)与大豆分离蛋白(SPI)在水和碱性促凝剂存在条件下的相互作用力,采用红外光谱、扫描电子显微镜和化学方法等手段进行分析。结果表明:在KGM-SPI共混凝胶形成过程中氢键为主要的分子作用力,其次为较弱的静电作用。碱性凝固剂的加入可使凝胶的韧弹性更好,氢键作用更强。此外,交互作用的强弱还与KGM和SPI的含量及配比密切相关。魔芋葡甘聚糖与大豆分离蛋白分子间可依靠多点氢键作用形成热不可逆性凝胶。In order to study the interaction force of konjac glucomannan （KGM） and soybean isolate protein （SPI） in distilled water and in the presence of an alkaline coagulant infrared spectra （IR） and scanning electron microscope （SEM） and chemical methods were used. Results showed that the strong hydrogen binding and faint electrostatics action existed in interaction of KGM and SPI. The bonds involved in junction zones are generally non-covalent bonds such as hydrogen bonds, electrostatics, -S-S- bonds, etc. When the alkaline coagulant （NaOH） was administered in the gelation of mixtures, the elasticity of gel was increased with increasing hydrogen bonds. Furthermore, the interaction of KGM and SPI was affected by different ratio and content of them. The mixtures of KGM-SPI could be form the thermal un-reversible gel through multi-hydrogen binding between molecules.

关 键 词：魔芋葡甘聚糖 大豆分离蛋白 凝胶作用 相互作用力 

分 类 号：TS201[轻工技术与工程—食品科学]