沙蒿籽胶与大豆分离蛋白相互作用的研究

RESEARCH ON THE INTERACTION OF ARTEMISIA SPHAEROCEPHALA KRASCH GUM AND SOYBEAN PROTEIN ISOLATE

多糖和蛋白质的相互作用在食品的结构和稳定性方面起着重要的作用。采用流变仪、质构分析仪和差示扫描量热仪分别测定了添加与不添加沙蒿籽胶(ASKG)的大豆分离蛋白(SPI)的粘弹性、凝胶特性和变性温度,并对两者之间的作用机理进行了初步探讨。结果表明,沙蒿籽胶与大豆分离蛋白发生了相互作用。

Polysaccharide-protein interactions play an important role in the structure and stability of many processed foods. The viscoelastic properties, gel characteristic and denatured temperatures of soybean protein isolate （SPI） were studied with and without A rtemisia sphaerocephala Krasch gum （ASKG） by rheometry, texture analysis and differential scanning calorimetry （DSC）. The interaction mechanism ofA rtemisia sphaerocephala Krasch gum and soybean protein isolate were discussed. The results showed that there was interaction between Artemisia sphaerocephala Krasch gum and soybean protein isolate.