大豆球蛋白吸附在油-水界面上的膨胀流变特性  

Dilatational Rheological Property of Soy Glycinin Adsorbed at Oil-Water Interface

作　　者：周春霞[1] 杨晓泉[2] 温齐标[2] 

机构地区：[1]广东海洋大学食品科技学院,湛江524025 [2]华南理工大学食物蛋白研究工程中心,广州510640

出　　处：《中国粮油学报》2008年第4期75-80,共6页Journal of the Chinese Cereals and Oils Association

基　　金：广东省“十五”攻关农产品加工重大专项(A20301)

摘　　要：采用动态滴形分析法研究了大豆球蛋白（soy glycinin）吸附在油-水界面上的膨胀流变特性,主要检测了不同初始体相蛋白浓度（C0）和pH值条件下,大豆球蛋白吸附在纯的花生油-水界面上的界面张力（σ）和界面膨胀流变特征参数（界面膨胀模量E、界面膨胀弹性Ed、界面膨胀黏性Ev以及相角θ）随时间的变化。结果表明：随着吸附时间的延长,σ降低,E和Ed增大而减小,大豆球蛋白分子吸附到油-水界面上形成界面蛋白吸附膜;随着C0的增加,吸附速率加快,吸附膜的界面膨胀黏弹性增大,受pH值的影响更为明显;在试验时间（0-120 m in）和频率（0.01-0.5 Hz）范围内,吸附膜的Ed明显大于Ev,从流变学的角度分析,大豆球蛋白吸附到花生油-水界面上形成弹性的吸附膜。Interfacial dilatational rheology of soy glycinin adsorbed at oil - water interface was studied by dynamic drop shape analysis. Changes of interfacial tension （δ） and interfacial dilatational rheological characteristic parameters （interfacial dilatational modulus E, interfacial dilatational elasticity Ed., interfacial dilatational viscosity Ev and phase angle θ） with time were determined at different protein concentration in the initial bulk phase （C0） and pH value, for adsorption of glycinin at pure peanut oil - water interface. Results show the values of σ and σ decrease, and the E and Ed values increase with adsorption time extended, indicating the adsorption of protein molecules at the interface and the subsequent formation of an interfacial adsorption films. The rate of adsorption and the Ed and Ev values of adsorption films increase with increasing CO values, and depended especially on the pH value. The Ed values are consistently larger than those for Ev over the testing range of frequencies （0.01 -0.5 Hz） and time of 120 min. From a theological point of view, the glyeinin adsorbed at the peanut oil - water interface forms the elastic adsorption films.

关 键 词：大豆球蛋白 油-水界面 界面张力 界面膨胀流变特性 

分 类 号：TS201.21[轻工技术与工程—食品科学] TE622.14[轻工技术与工程—食品科学与工程]