SPI-g-DEXT对SPI/DEXT共混溶液相行为及微结构的影响  

Effect of SPI-g-DEXT on Phase Behavior and Morphology of SPI/DEXT Blend

作　　者：朱建华[1] 杨晓泉[2] 齐军茹[2] 赖富饶[2] 单斌[1] 邹秀容[1] 

机构地区：[1]韶关学院英东食品科学与工程学院,广东韶关512005 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2014年第11期27-31,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31101215);广东省高等学校高层次人才项目(粤财教[2013]246号);广东高校优秀青年创新人才培养计划项目(LYM10120)

摘　　要：研究大豆分离蛋白-葡聚糖共价复合物(soy protein isolate-dextran grafted conjugates,SPI-g-DEXT)对大豆分离蛋白(soy protein isolate,SPI)与葡聚糖(dextran,DEXT)溶液共混物相行为及微结构形貌的影响。结果表明:添加SPI-g-DEXT的接枝率为49.92%时,共混溶液表观黏度、黏弹模量、宏观相分离时间及形貌结构中多糖相分散度随添加量(0、0.10、0.20、0.30 g/100 mL)增加而呈先增加后降低趋势。SPI-g-DEXT添加量为0.20 g/100 mL时,共混溶液相容性随其接枝度(0%、30.73%、49.92%、62.84%)增加而增加。添加共价复合物SPI-g-DEXT于SPI/DEXT共混溶液后,稳态剪切及动态黏弹流变性、宏观相分离时间、微观形貌结构和尺度主要取决于SPI-g-DEXT加入后增容作用与空间位阻作用的竞争结果。The effect of soy protein isolate-dextran grafted conjugates(SPI-g-DEXT) on the phase behavior and morphology of SPI/DEXT blends was investigated. The results demonstrated that the apparent viscosity, viscoelastic modulus, macroscopic phase separation time and polysaccharide dispersed phase of the blends was increased at first and then decreased with increasing addition(0, 0.10, 0.20 and 0.30 g/100 mL) of SPI-g-DEXT with a graft degree of 49.92%. The compatibility of SPI/DEXT blends was increased with increasing graft degree(0, 30.73%, 49.92%, and 62.84%) of SPI-gDEXT at an addition level of 0.20 g/100 mL. After incorporation of SPI-g-DEXT in SPI/DEXT blend, the changing trend of the steady shear and dynamic viscoelastic rheology, macroscopic phase separation time and polysaccharide-dispersed phase depends primarily on the competition between compatibilization and steric effects caused by SPI-g-DEXT.

关 键 词：大豆分离蛋白 葡聚糖 共价复合物 共混溶液 相行为 微结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]