大豆蛋白改性胶理化性质的研究  

Studies on the Physico chemical Properties of Modified Soy Protein-based Resin

作　　者：杨波[1] 杨光[1] 耿玮蔚[1] 袁超[1] 王路清[1] 隋宁[1] 

机构地区：[1]上海理工大学医疗器械与食品学院,硕士副教授上海200093

出　　处：《食品与发酵工业》2010年第12期85-88,93,共5页Food and Fermentation Industries

基　　金：2008年上海市科委科技攻关重点项目(08ZR1415200);上海市自然科学基金资助项目(08521102004)

摘　　要：利用DSC、紫外扫描、高效液相色谱、傅立叶变换红外光谱研究了大豆蛋白改性胶的热变性温度、相对分子质量分布等。结果表明:蛋白胶的热反应温度出现在165℃,干燥后,热反应温度上升到182℃;紫外扫描分析,蛋白改性胶吸收峰在280.2 nm,蛋白改性胶的相对分子质量主要集中在1 331～141 254 u;蛋白改性胶的傅里叶红外光吸收图谱表明,与豆粕相比,蛋白胶的O—H和N—H基团明显减少,使耐水性提高。The modification of soy protein glue thermal reaction temperature,relative molecular weight distribution were studied through the DSC,ultraviolet scan,high-performance liquid chromatography and Fourier transform infrared spectroscopy.Results indicate that the wet protein adhesive thermal reaction temperature appears in 165 ℃,heat reaction temperature rose to 182 ℃ after drying;ultraviolet scan analysis,soy protein glue absorption peak is in 280.2nm,protein modification relative molecular mass is concentrated mainly in 1 331 ～ 141 254;infrared absorption spectrum shows that the O—H and N—H group of soy protein glue was decreased compared with the soy meal,the water resistance was significantly improved.

关 键 词：大豆基蛋白质 理化性质 

分 类 号：TQ432.73[化学工程]