不同因素对CaCl_2透析诱导大豆分离蛋白冷凝胶特性的影响  

Effects of different factors on CaCl_2-induced cold gelation properties of soy protein isolate

作　　者：田少君[1] 何有缘[1] 谈天[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州市嵩山南路140号450052

出　　处：《中国油脂》2007年第3期22-25,共4页China Oils and Fats

摘　　要：以大豆分离蛋白为原料,通过对CaCl2透析诱导形成的冷凝胶的质构特性和持水能力进行测定,考察了温度、蛋白质浓度、加热时间、pH及盐离子浓度对冷凝胶特性的影响。研究结果表明,室温下CaCl2透析诱导形成冷凝胶的方法大大增强了大豆分离蛋白的凝胶性。通过响应面分析分析得出其形成凝胶的最佳条件为:蛋白浓度10%、加热温度85℃、加热时间45 min、CaCl2浓度40 mmol/L、pH8.0左右。The texture characteristic and water holding capacity of CaCl2 -induced cold gelafion prepared from soy protein isolate （SPI） were studied. The main factors including protein concentration, heating temperature and time, pH, salt concentration, which affect the gelation properties, were discussed. The resuits prove that the cold gelation formed by dialyzing against a CaCl2 solution at room temperature has better water holding capacity and higher gelation strength. The combined effects of heating temperature and time, as well as pH on the gelation properties were evaluated and optimized by using response surface methodology（RSM）. The optimal condition for the formation of the cold gelation was found：10% protein,pH 8. 0, heating at 85℃ for 45 min,and dialyzing against a 40 mmol/L CaC12 solution at room temperature.

关 键 词：大豆分离蛋白 冷凝胶 CACL2 透析 

分 类 号：TS201.2[轻工技术与工程—食品科学]