大豆蛋白组分7S和11S的凝胶特性

Gelation Properties of 7S and 11S of Soybean Protein

采用动态流变仪研究了Alcalase碱性蛋白酶在酶凝大豆蛋白7 S,11 S组分和不同配比的7 S和11 S组分的混合物的过程中温度、酶的添加量对体系流变性质的影响.结果表明:7 S和11 S的酶凝反应均受温度和加酶量的综合影响,低温均有利于两者的凝胶:20～40 ℃下都能得到较高的凝胶强度;在各个温度下两者也都有一个最适的酶添加量.两者相比较:温度对11 S的影响更为明显,相同条件下11 S所形成的凝胶强度要比7 S大.11 S是使大豆蛋白胶凝的主要组分,7 S是影响胶凝的重要组分.

The effects of temperature, the concentration of alcalase on the rheological properties of the gel systems of 7 S, 11 S and their mixture were investigated by a rheometer. The results indicated that the reactions were influenced by both the temperature and the enzyme concentration. The low temperature was beneficial to gels of both 7 S and 11 S. The higher gel strength were formed at 20 ℃ to 40 ℃. Both 7 S and 11 S had their own optimum enzyme adding amount. 11 S was more easily affected by the temperature than 7 S; the gel strength of 11 S was much higher than 7 S at the same conditions. 11 S was the most important fragment for forming the soybean protein gel while 7 S also influenced the gel system.