摘要
研究-κ卡拉胶与大豆蛋白复合凝胶的机理。在大豆蛋白与-κ卡拉胶相互排斥的pH条件下,二者通过体积排阻作用,对另一组分进行局部增浓,从而促进凝胶。在大豆蛋白与-κ卡拉胶相互吸引的条件下,二者除了通过局部增浓和吸附作用外,还通过调节大豆蛋白调节变性凝胶过程而提高体系的凝胶强度。当复合体系中卡拉胶是连续相时,加入氯化钾可以大幅提高体系的凝胶强度;当卡拉胶是分散体系时,加入氯化钾对体系的凝胶强度影响较小。
The gelling mechanism of soy protein and k-carrageenan under different pH and ionic environments were investigated. At a pH higher than the isoelectric point of soy protein, soy protein and k-carrageenan might enhance the gelation of the other component through volume exclusion. At a pH lower than the isoelectdc point of soy protein, soy protein and k-carrageenan were attractive, the local thickening and adsorption onto the gelling network might contribute to the enhancement of the gelling of one component on the other. Besides, k-carrageenan might promote the gelation of soy protein by controlling the gelation speed, KCI contributed more to the gelling strength when k-carrageenan formed a continuous phase in the composite system.
出处
《食品科技》
CAS
北大核心
2005年第9期48-51,共4页
Food Science and Technology
基金
国家自然科学基金资助项目(20106004)
留学基金委资助项目
关键词
大豆蛋白
卡拉胶
凝胶
静电作用
体积排阻作用
soy protein
k-carrageenan
gelation
electrostatic effect
volume exclusion
