摘要
本文通过动态振荡测量检测了超声处理对商用大豆分离蛋白(SPI)的凝胶过程及动态粘弹性的影响.在热诱导凝胶的场合,经超声处理的SPI形成粘弹性更强的凝胶,其中最终形成的凝胶的弹性模量(G')比未经处理的要高出10倍左右.经超声处理的SPI的凝胶的动态剪切模量(包括弹性模量和损耗模量)几乎与动态频率(f)(0.1～10 Hz)无关,其中G'远高于G',而未经处理的场合的动态剪切模量与f则有较强的依赖性,而且其G'几乎与G'相当.经超声处理的SPI热诱导凝胶具有一定的热不可逆性.在微生物转谷氨酰胺酶(MTGase)诱导胶凝的场合,MTGase更容易地使经超声处理的SPI分散液发生胶凝,而且后者最终形成的凝胶的粘弹性也更强.该结果为进一步扩宽商用SPI的应用范围提供了一定的借鉴意义.
The effects of ultrasonic treatment on gelation process and dynamic viscoelasticities of commercial soy protein isolates （SPI） were studied. In heat -induced gelation case, SPI dispersions treated with ultrasonic form gels with stronger viscoelasticities, and the storage modulus （G′） of the finally formed gel is 10 -fold higher than that of the untreated. The shear moduli （ including G′ and G^n） of the gels from ultrasonic - treated SPI is independent of oscillation frequency （f） in the range from 0.1 to 10.0 Hz, in which G＇is much higher than G^n. In untreated case, shear moduli is dependent upon f, and G′ is the same as G^n. In addition, the gels of SPI dispersions treated with ultrasonic are in some extent un - thermal - reversible. In the microbial transglutaminase （MTGase） - induced gelation case, the SPI dispersions treated with ultrasonic can be induced more easily to gelation by MTGase, and the viscoelasticities of those gels also are much higher than that of the untreated one.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第5期72-77,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金资助(项目号:20306008)
