摘要
对高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理进行了研究。经４００ＭＰａ、１５ｍｉｎ高压处理使低浓度大豆分离蛋白溶液中蛋白质溶解性的提高最为显著。高压处理使大豆分离蛋白溶液的表观粘度增加，其贮藏模量Ｇ’和损耗模量Ｇ″也随着处理压力的提高而增大。扫描电镜观察和凝胶电泳的结果都显示，在低于４００ＭＰａ高压处理后大豆分离蛋白分子发生一定程度的解聚和伸展，蛋白质颗粒减小，溶液中蛋白质的体积分数增加。而红外光谱分析表明，高压处理后蛋白质电荷分布加强。高压处理后大豆分离蛋白分子结构上的改变是导致其有关理化性质变化的原因。
The changes as well as
its mechanism of solubility and rheological property of the isolated soybean protein(ISP)
in water solution after high pressure treatment were studied.The solubility of ISP was
improved after high pressure treatment,which had the highest increment after
pressurization at 400MPa for 15min,for the low concentration(4 0%～6 6%) of protein
solution.The apparent viscosity of the ISP solution also increased after the high
pressure treatment.The storage modulus G ′ and the loss modulus G ″ were
increased as the treating pressure increasing. Results of the scanning electron
microscope and polyacrylamide gel electrophoresis showed that the molecular of ISP in
solution had some depolymerization and unfolding after the treatment at high pressures
below 400MPa. Meanwhile,the particles of the protein decreased and the fraction of
protein particles in total volume increased.The infrared spectrum analysis of the
pressurized ISP solution showed an increase of charge distribution of protein.It is
suggested that the changes of physical and chemical properties of the pressurized ISP
solution are due to the structural changes of ISP molecule.
出处
《高压物理学报》
CAS
CSCD
北大核心
1999年第1期22-29,共8页
Chinese Journal of High Pressure Physics
基金
国家自然科学基金
广东省自然科学基金
关键词
高压处理
大豆分离蛋白
溶解性
流变特性
机理
high pressure,
isolated soybean protein, solubility, rheological property, structure.
