壳聚糖对大豆球蛋白聚集情况影响的研究  

Study on the effect of chitosan on the aggregation of glycinin

作　　者：万芝力[1] 袁杨[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》2012年第2期164-166,169,共4页Science and Technology of Food Industry

基　　金：广东省重大科技专项产业共性技术项目(2009A080209001);粤港关键领域重点突破项目(2008A024200005)

摘　　要：研究了不同pH和离子强度条件下,壳聚糖对大豆球蛋白(11S)聚集情况的影响作用。研究发现:添加壳聚糖可以显著抑制大豆球蛋白(11S)在其等电点区域(pH5.0)的聚集情况,并且通过粒度与ζ-电位的测试发现壳聚糖与大豆球蛋白(11S)的作用方式是静电相互作用。在0.1wt%壳聚糖存在时,大豆球蛋白(11S)溶液的等电点从pH5.09改变为pH7.81。而NaCl的存在会屏蔽壳聚糖的正电荷,从而减弱静电相互作用,使体系的聚集情况增加。在一定的pH和离子强度下,壳聚糖对大豆球蛋白的热诱导聚集同样有抑制作用。The aggregation property of glycinin-chitosan complexes was studied at different pH and ionic strength. And the mechanism of this interaction was also investigated.The result of turbidity showed that the aggregation of glycinin at isoelectric point was decreased in the presence of chitosan. Moreover, the interaction of glycinin and chitosan was supposed as electrostatic interaction by the research of particle size and zeta-potentials. The isoelectric point of glycinin shift from pH 5.09 to pH 2.8l in the presence of chitosan（0.1wt%）.ln the presence of NaCI,the aggregation of complexes was increased by the decrease of electrostatic interaction as a result of electrostatic screen by the NaCl.At appropriate pH and ionic strength,chitosan showed the ability of restraining heat-induced aggregation of glycinin.

关 键 词：大豆球蛋白 壳聚糖 静电作用 ζ-电位 

分 类 号：TS201.21[轻工技术与工程—食品科学]