EDTAD改性大豆蛋白凝胶的制备与性能研究  

Preparation and properties of a modified soy protein gel with EDTAD

作　　者：王飞镝[1,2] 严霞波[1] 奚红霞[2] 李品高[1] 崔英德[3] 

机构地区：[1]广东工业大学轻工化工学院,广东广州510006 [2]华南理工大学化工与能源学院,广东广州510640 [3]仲恺农业工程学院,广东广州510225

出　　处：《食品工业科技》2009年第6期83-85,90,共4页Science and Technology of Food Industry

基　　金：华南理工大学广东省绿色化学产品技术重点实验室研究基金资助课题(GC200702);广东工业大学博士启动基金课题(063027)

摘　　要：以大豆蛋白为原料,通过乙二胺四乙酸二酐(EDTAD)酰化改性,再以戊二醛交联制备出具有吸水溶胀能力的改性大豆蛋白凝胶,研究了凝胶的酰化改性机理和凝胶的pH敏感性,并用红外和扫描电镜进行表征。研究结果表明,用EDTAD进行适当的酰化改性,可大大提高凝胶的吸水溶胀能力,而且该凝胶具有良好的pH敏感性和形状记忆功能。A modified soy protein gel which has relatively high swelling ratio was synthesized by first acylating the soy protein isolate with ethylenedinaminetetraacetic dianhydride （EDTAD）, followed by crosslinking with glutaraldehyde.The gels were characterized by infrared pectrophotometer（ IR） and scanning electron microscopy （SEM）.The acylating mechanism of the acylation and the effects of pH on gel were investigated.The experimental results showed that the swelling ratio of soy protein gets increased by aeylated with EDTAD, the gel was pH-sensitive and had the function of shape memory.

关 键 词：大豆蛋白 凝胶 酰化 PH敏感性 

分 类 号：TS201.1[轻工技术与工程—食品科学]