大豆蛋白凝胶显微结构研究  

Study on Microstructure of Soy Protein Gels

作　　者：于翠柳[1] 陈野[1] 李秀明[1] 郭立华[1] 张宁[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2012年第9期56-60,共5页Food Research and Development

摘　　要：使用盐卤、葡萄糖酸内酯和转谷氨酰胺酶制备大豆蛋白凝胶,为了真实反映大豆蛋白凝胶的结构,分别采用戊二醛和乙醇2种固定剂固定形成的凝胶结构。通过扫描电子显微镜(SEM)观察不同的凝固剂和固定剂处理的大豆蛋白凝胶的显微结构,结果表明戊二醛和乙醇都能起到固定凝胶网络结构的效果,由0.7%(质量体积比)盐卤、0.06 mol/L葡萄糖酸内酯、40 kat/g转谷氨酰胺酶制备的凝胶的网孔较多。此外通过物性分析仪分析凝胶硬度,结果表明100%乙醇固定的凝胶硬度比戊二醛固定凝胶的硬度大。Soy protein gels were prepared by brine, glucolactone and transglutaminase, and were separately fixed with glutaraldehyde and ethanol in order to truly reflect the structure of soy protein gels. The structure of soy protein gels treated by different coagulants and fixatives were investigated by scanning electron microscope （SEM）. SEM showed that both glutaraldehyde and ethanol can fix the gel network structure and the gels made with 0.7 % brine, 0.06 mol/L glucolactone or 40 kat/g TGase had more holes. In addition, the hardness of gels was analyzed by texture analyzer, and the results showed that the gels fixed by 100 % ethanol had higher hardness than those fixed by glutaraldehyde.

关 键 词：大豆蛋白凝胶 盐卤 葡萄糖酸内酯 转谷氨酰胺酶 硬度 扫描电子显微镜 

分 类 号：TS201.21[轻工技术与工程—食品科学]