不同离子强度大豆分离蛋白热诱导聚集体的研究  

Study on the Heat-induced Aggregates of Soy Protein Isolate Formed at Different Ionic Strengths

作　　者：李向红[1] 华欲飞[2] 刘展 李伟 

机构地区：[1]长沙理工大学食品科学省级重点学科预备学科,长沙410004 [2]江南大学食品学院食品科学与技术国家重点实验室,无锡214122 [3]宁波中普检测技术服务有限公司,浙江宁波315192

出　　处：《中国食品学报》2010年第2期104-109,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(20476040)

摘　　要：目的:研究离子强度对大豆分离蛋白热诱导聚集的影响。方法:采用可见分光光度计,在波长600 nm处测定不同离子强度下的大豆分离蛋白热处理溶液的吸光值,并将其作为溶液的浊度;采用体积排阻色谱(SEC-HPLC)、动态激光光散射(DLS)及zeta电位仪研究不同离子强度下大豆分离蛋白热诱导聚集体的分子质量分布、粒径分布及zeta电位。结果:随着离子强度的增加,大豆分离蛋白聚集体溶液的浊度增加,体系的聚集体部分及平均流体动力学半径(Rh)大幅增加,zeta电位逐渐降低。结论:电荷屏蔽作用使分子间斥力降低,促进了高离子强度下聚集的产生。Objective： To study the effect of ionic strength on the heat-induced aggregation of soy protein isolate.Methods： Absorbance of the heat-induced aggregate dispersions of soy protein isolate,which was determined at 600 nm,was used as of solution.Size exclusion chromatography（SEC-HPLC）,dynamic light scattering（DLS） and zeta potential analyzer were used to study the molecular weight distribution,particle size distribution and zeta potential of heat-induced aggregates of soy protein isolate formed at different ionic strength.Results： Turbidity,the relative proportion of the aggregate fraction and average hydrodynamic radius increased by a big margin as ionic strength increased by a big margin;meanwhile zeta potential decreased gradually.Conclusions： Ionic strength reduced the intermolecular repulsion because of the screening of charged groups,thereby increasing the aggregation at high ionic strength.

关 键 词：大豆分离蛋白聚集体 离子强度 分子质量分布 流体动力学半径 ZETA电位 

分 类 号：TS201.2[轻工技术与工程—食品科学]