研究蛋白质凝聚凝胶的技术进展  

Technological Progress of Protein Aggregation and Gelation Research

作　　者：芦鑫[1] 程永强[1] 李里特[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国粮油学报》2010年第1期132-137,142,共7页Journal of the Chinese Cereals and Oils Association

基　　金："十一五"科技支撑计划项目(2006BAD27B09)

摘　　要：由于蛋白质形成的凝胶会影响食品的质构和品质,所以研究蛋白质凝胶对于食品科学有极其重要的意义。然而,蛋白质形成凝胶的机理过于复杂,需要更先进的技术来研究。介绍了用于蛋白质凝胶研究的最新技术进展,如原子力显微镜(AFM),共聚焦激光显微镜(CSLM)和漫射波光谱(DWS)。与传统研究凝胶的方法如动态流变仪和扫描电子显微镜(SEM)相比,这些新方法简化了样品的预处理,有实现在线测定的可能。由于样品处于天然状态,所以反映的信息更具有真实性,加上高分辨率,可以实现蛋白形成凝胶过程分子水平的可视化。因此,采用以上的新技术可以为研究蛋白凝胶的形成提供更多的信息。Protein aggregation and gelation have significant value in food science because of their effects on food texture, structure and quality. However, their mechanisms are very complex, people need advanced technology to study them. In this paper, some technological progress in protein aggregation and gelation research, such as atomic force microscopy （AFM）, confocal scanning light microscopy （CSLM）, and diffusing wave spectroscopy （DWS） are introduced. Compared with conventional research methods like dynmic rheometer and scanning electron microscopy （ SEM）, these methods have advantages of simplifying sample pretreatment and of possibity for in situ investigation. As samples are in native state, the new methods reflect protein aggregation and gelling more insightful and real. Due to high resolution, the changes of protein in aggregation and gelation are visible. Therefore using these new methods can provide more important information on protein aggregation and gelation.

关 键 词：AFM DWS CSLM蛋白凝胶 

分 类 号：TS201.2[轻工技术与工程—食品科学]