凝胶态改性大豆蛋白分子与水的作用  

Interaction Between Soy Protein Molecules and Water in Gel

作　　者：王飞镝[1,2] 严霞波[1] 奚红霞[2] 柯晴谨[1] 王凌伟[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,广东省绿色化学技术产品重点实验室,广东广州510640 [3]仲恺农业工程学院,广东广州510225

出　　处：《高分子材料科学与工程》2010年第1期43-46,共4页Polymer Materials Science & Engineering

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：通过乙二胺四乙酸二酐(EDTAD)酰化和戊二醛交联制备了EDTAD改性大豆蛋白凝胶,研究了酰化大豆蛋白的基团变化和凝胶的拉伸性能,结果显示酰化后大豆蛋白分子中羧基含量增加;经EDTAD酰化改性的大豆蛋白凝胶显示塑性形变,凝胶韧性增强。通过热重法(TG)和差示扫描量热法(DSC)研究了凝胶中水的状态,结果表明,随着EDTAD酰化程度的增加,凝胶中平衡水含量变化不显著,但非冻结水含量显著增加,而可冻结水含量下降。适量的EDTAD改性在凝胶态蛋白质分子上增加亲水性羧基,也使蛋白质链间的斥力增大,凝胶网络相对疏松,增加对非冻结水的束缚。EDTAD modified soyprotein gel was prepared by acylation with ethylenediaminetetraacetic dianhydride （EDTAD）, followed by crosslinked with glutaraldehyde. The variation of functional groups content of aeylated soy protein isolate（SPI） was analysed, the tensile strength of dry gels was investigated, and the state of water in gels was studied. The results indicate that the carboxyl content increases after acylation reaction in SPI molecules; plastic deformation appears in gels, and toughness of gels increases; the analytical results of differential scanning calorimetry （DSC） and thermogravimetry（TG） show that the content of non-freezing water in gels increases and that of freezing water decreases with increase of acylation degree of EDTAD, whearas the equilibrium water content shows less variation. With proper acylation degree of EDTAD the hydrophilic carboxyl content in protein gels also the force between protein molecule chains increases, which produces a looser polymer network structure and a bound of the protein molecule chains to the non-freezing water.

关 键 词：凝胶 大豆蛋白 乙二胺四乙酸二酐 拉伸性能 水的状态 

分 类 号：TQ427[化学工程]