水中微量金属离子对大豆蛋白凝胶特性的影响  

Effects of Trace Metal Ions in Water on Gel Properties of Soybean Protein

作　　者：王睿智 高若珊 朱秀清[1] 范洪臣[1] 刘琳琳[1] 石彦国[1] Wang Ruizhi;Gao Ruoshan;Zhu Xiuqing;Fan Hongchen;Liu Linlin;Shi Yanguo(Key Laboratory of Food Science and Engineering,College of Food Engineering,Harbin University of Commerce,Harbin 150076)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,哈尔滨150076

出　　处：《中国食品学报》2021年第6期26-34,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：黑龙江省“百千万”工程科技重大专项(2019ZX08B01-04)。

摘　　要：为了研究水中常见微量金属离子对氯化镁诱导的大豆蛋白凝胶特性的影响,在去离子水中分别加入不同浓度的金属离子(Zn、Cu、Mn、Fe)制备凝胶。采用流变学分析、粒径测量、持水性能测定等方法研究常见微量金属元素对凝胶流变行为和凝胶性能的影响。试验结果显示,添加Zn、Cu、Mn和Fe可显著提高凝胶的储存模量、凝胶强度与二硫键的含量,显著提高热聚集体粒径,凝胶的持水性和巯基含量则明显下降,其中Fe的影响较明显。Zn、Cu、Fe对凝胶的弹性产生积极影响,而Mn对凝胶的弹性几乎无贡献。凝胶的储存模量和凝胶强度与离子浓度呈正相关,二硫键及热聚集体粒径与离子浓度呈正相关,持水性和巯基含量则与离子浓度呈负相关。To investigate the effect of common trace metal ions in water on the properties of magnesium chloride-induced soy protein gels,different concentrations of metal ions(Zn、Cu、Mn、Fe)were added to deionized water to prepare the gels.Rheology analysis,particle size measurement,and water holding properties were used to investigate the effects of common trace metal elements on gel rheological behavior and gel properties.The experimental results showed that the addition of Zn,Cu,Mn and Fe significantly increased the storage modulus,gel strength and disulfide bond content of the gel,and significantly increased the thermal aggregate particle size,while the water holding capacity and sulfydryl content of the gel decreased significantly,among which the effect of Fe was obvious.Zn,Cu,Fe has a positive effect on the elasticity of the gel,Mn has little contribution to the elasticity of the gel.In addition,the storage modulus and gel strength of the gel are positively correlated with the ion concentration,the change of the particle size of the disulfide bond and the thermopolymer is positively correlated with the ion concentration,and the water holding capacity and the content of sulfydryl group are negatively correlated with the ion concentration.

关 键 词：大豆蛋白凝胶 微量金属离子 热聚集体 流变学行为 巯基 

分 类 号：TS201.21[轻工技术与工程—食品科学]