海藻酸钠/大豆蛋白共混凝胶微球的结构

Structure of Complex Microspheres Prepared from Sodium Alginate and Soy Protein Isolate

利用钙离子交联海藻酸钠/大豆分离蛋白共混溶液,制得海藻酸钠/大豆分离蛋共混凝胶微球.结果表明,海藻酸钠和大豆分离蛋白质量配比的不同以及各组分间相互作用的变化,微球呈现不同的微观结构.将微球干燥后置于水中溶胀,微球的尺寸无法回复到干燥前的尺寸,这是由于真空干燥处理使水分子挥发,促进微球内组分间形成了强的氢键作用所致.此外,用碱处理该共混微球,发现由于大豆分离蛋白溶解以及部分钙离子被置换析出,微球塌陷且内部形成了大孔.

The complex microspheres based on sodium alginate （AL） and soy protein isolated （SPI） were prepared by crosslinking the mixing solution with Ca^2＋. With an increase of SPI content,, the interactions among components change, resulting in various micro-structure of the complex microspheres. The swelling microspheres after dried show smaller sizes than that of the corresponding original microspheres due to the further formation of hydrogen bonds among components during the evaporation process of water. By treating the microspheres with NaOH aqueous solution, the SPI component dissolves and the some of the Ca^2＋ are replaced by Na^＋ , resulting in the formation of greater inner holes and the shrinkage of the microspheres.