壳聚糖对大豆分离蛋白凝胶特性的影响  

Influences of chitosan to the characteristics of the soybean protein isolated gel

作　　者：饶剑[1] 王辰[1] 

机构地区：[1]长江大学生命科学学院,荆州434025

出　　处：《食品科技》2014年第8期255-258,共4页Food Science and Technology

摘　　要：用质构仪测定凝胶特性的方法研究不同条件下壳聚糖和交联水溶性壳聚糖对大豆分离蛋白凝胶特性的影响。结果表明:在pH为4.0的条件下,添加壳聚糖能使凝胶的硬度由10.647 N降至4.297 N,胶着性由3.009 N降至1.802 N。在pH为7.0的条件下,交联水溶性壳聚糖的加入使凝胶硬度由4.200 N增至8.039 N。随着交联水溶性壳聚糖添加量的增大,凝胶的黏聚性由0.265降低至0.120。而且交联水溶性壳聚糖对黏性的增强作用强于无交联的壳聚糖。These experiments concerned the influences of chitosan and crosslinking water-soluble chitosans to the characteristics of soybean protein isolated（SPI） measured by the TPA. The results showed that chitosan under pH 4.0 can reduce its hardness from 10.647 N to 4.297 N and its conglutination from 3.009 N to 1.802 N. But the crosslinking water-soluble chitosans can double its hardness from 4.200 N to 8.039 N, in pH 7.0, and the cohesiveness of gel was in turn down from 0.265 to 0.120. In addition, the crosslinking water-soluble chitosans have obvious increased viscosity of the soybean protein isolated gel.

关 键 词：壳聚糖 交联水溶性壳聚糖 大豆分离蛋白 凝胶特性 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]