食品科学 ›› 2010, Vol. 31 ›› Issue (1): 43-47.doi: 10.7506/spkx1002-6630-201001009

• 基础研究 • 上一篇    下一篇

不同分子量葡聚糖与大豆7S蛋白混合凝胶流变学性质

闵 维,杨晓泉*   

  1. 华南理工大学轻工与食品学院
  • 收稿日期:2009-02-18 出版日期:2010-01-01 发布日期:2014-05-19
  • 通讯作者: 杨晓泉 E-mail:fexqyang@scut.edu.cn
  • 基金资助:

    “十一五”国家科技支撑计划项目(2006BAD27B04);广东省自然科学基金团队项目(B12B6051000)

Rheological Properties of Soybean Beta-conglycinin Gels with Different Molecular Weight Dextrans

MIN Wei,YANG Xiao-Quan*   

  1. College of Light Industry and Food Siences, South China University of Technology, Guangzhou 510640, China
  • Received:2009-02-18 Online:2010-01-01 Published:2014-05-19
  • Contact: YANG Xiao-Quan* E-mail:fexqyang@scut.edu.cn

摘要:

采用哈克流变仪对不同分子量葡聚糖与大豆7S 蛋白混合体系的凝胶流变学性质进行研究。结果表明:葡聚糖与大豆7S 蛋白混合体系形成的蛋白多糖凝胶相对单一浓度的大豆7S 蛋白凝胶具有较高的弹性模量;同分子量的葡聚糖与大豆7S蛋白混合体系形成的蛋白多糖凝胶黏弹性质随葡聚糖浓度增加而增加;同浓度葡聚糖与大豆7S蛋白混合体系形成的蛋白多糖凝胶黏弹性质随加入葡聚糖分子量的增加而增加;同浓度同类型葡聚糖体系凝胶形成的起始温度Tp0.25 < Tp0.5,且0.25mol/L 磷酸盐缓冲液(pH7.6)中蛋白- 多糖复合凝胶的弹性模量值大于0.5mol/L 磷酸盐缓冲液(pH7.6)中蛋白- 多糖复合凝胶的弹性模量值。

关键词: 大豆7S 蛋白, 葡聚糖, 凝胶

Abstract:

A HAAKE rheometer was employed for the rheological characterization of soybean β-conglycinin-dextran mixed gels in this study. Results showed that β-conglycinin-dextran mixture had a higher elastic modulus than single β-conglycinin. With the same molecular weight dextran, the elastic modulus of mixed gel increased with increasing dextran concentration; similarly, with the same concentration dextran, the elastic modulus of mixed gel increased with increasing molecular weight of dextran. The elastic modulus of β-conglycinin-dextran mixture in 0.25 mmol/L phosphate buffer (pH 7.6) was higher than that in 0.5 mmol/L phosphate buffer (pH 7.6); while, the initial gel formation temperature of β-conglycinin-dextran (the same molecular weight dextran, the same dextran concentration) mixture in the first buffer was less than that in the second buffer, namely, Tp0.25 < Tp0.5.

Key words: soybean β-conglycinin, dextran, gel

中图分类号: