不同分子量葡聚糖对大豆分离蛋白冷致混合凝胶的流变性质和质构性质的影响  

Effects of molecular weight of dextran on the rheological behavior and texture properties of soy protein isolate cold-set gels

作　　者：闵维[1] 杨晓泉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2010年第5期72-75,80,共5页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目(2006BAD27B04);广东省自然科学基金团队项目(B12B6051000)

摘　　要：为研究不同分子量葡聚糖对大豆分离蛋白冷致凝胶强度的影响,采用流变仪和质构仪等手段进行分析。研究结果表明:GDL诱导的大豆分离蛋白冷致凝胶是一种弱蛋白凝胶,酸化速率随着GDL含量的增加而增加。高酸化速率条件下形成的大豆分离蛋白冷致凝胶的凝胶起始点早且最快达到模量峰值;低酸化速率条件下形成的大豆分离蛋白冷致凝胶的凝胶起始点晚且最终模量较低。不同分子量和浓度的葡聚糖添加会改变大豆分离蛋白冷致凝胶的凝胶强度。同分子量的葡聚糖与大豆分离蛋白混合体系形成的冷致蛋白多糖凝胶随着葡聚糖浓度的增加其粘弹性质呈现先上升后下降的趋势;而随着葡聚糖分子量增加混合凝胶的粘弹性质变化越显著。In order to study the effect of molecular weight of dextran on the gel strength of soy protein isolate cold-set gels,rheology and texture methods were used.The results showed,GDL-induced SPI gel showed weak gel characteristics,the acidification rate increased with the increase of GDL amount addition.The gel point appeared earlier and the maximum G＇ gained sooner in the case of higher acidification rate;while the gel point showed later and the final gel strength was weak in the presence of lower acidification rate.Dextran with different molecular weight and concentration had great influence on the SPI cold-set gel strength.With the same molecular weight dextran,the elastic moduli of gel increased and then decreased with the increase of the dextran concentration.Increasing the molecular weight of dextran resulted in the elastic moduli of gels changed dramatically.

关 键 词：SPI 葡聚糖 凝胶性质 冷致凝胶 

分 类 号：TS201.2[轻工技术与工程—食品科学]