酸法脱酰胺大米蛋白/葡聚糖体系微结构性质研究  

Microstructure Properties of Mixtures of Acid-Deamidated Rice Protein and Dextran

作　　者：刘永乐[1] 李向红[1] 易翠平[1] 华欲飞[2] 周素梅[3] 

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410114 [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]中国农业科学院农产品加工研究所,北京100094

出　　处：《中国粮油学报》2010年第10期1-7,共7页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2008AA100801)

摘　　要：研究了酸法脱酰胺大米蛋白(ADRP)/葡聚糖混合体系的微观结构及流变性质。采用共聚焦激光扫描显微镜观察了ADRP/葡聚糖混合体系的微观结构,结果显示出ADRP之间产生了有效的交联,并且在蛋白质质量分数较高的混合体系中形成了蛋白质网状结构。流变仪观察了混合体系的动力学性质,黏度-剪切速率曲线表明蛋白质交联程度较高的体系黏度增加明显,频率扫描结果进一步证实蛋白质质量分数较高的体系凝胶网络结构的形成;质构仪测试了此凝胶体系的强度,证实混合体系凝胶比单一ADRP的蛋白凝胶具有更高的破裂强度。ADRP和葡聚糖的相分离是混合体系中蛋白质网络结构形成的可能原因。The microstructure and rheological properties of mixtures of acid-deamidated rice protein（ADRP） and dextran were studied.The microstructures of were described using confocal laser scanning microscopy（CLSM）.It is revealed in results that effective association occurs between ADRPs and a protein network-like structure is formed in the mixture with higher protein concentration.Mechanical properties of the mixtures were observed by rheometer.The steady shear measurements show a correlation of the CLSM results via a marked increase in the viscosity of the mixtures with protein association.Frequency sweeps further prove the build-up of the gelled network-like structure.The differences in fracture forces observed by textural measurements between mixture and single ADRP gel also suggest the difference in microstructures.The formation of the network-like structure appears to have occurred through a phase separation of ADRP and dextran.

关 键 词：大米蛋白 酸法脱酰胺 微观结构 流变性质 

分 类 号：TS201.21[轻工技术与工程—食品科学]