交联大豆蛋白凝胶的溶胀性能的研究

Study on Swelling Property of Crosslinked Soy Protein Gels

制备了大豆蛋白凝胶与戊二醛交联大豆蛋白凝胶,研究了凝胶的溶胀性及其影响因素,以质构仪、扫描电镜对凝胶的质构和断面微观结构进行了表征,结果表明:大豆蛋白浓度为13%,其凝胶溶胀率为15.00g/g;当大豆蛋白浓度为12%,25%戊二醛用量为50μL,交联大豆蛋白凝胶溶胀率为25.1g/g,;氯化钠浓度和水的温度对交联大豆蛋白凝胶的溶胀率有影响,氯化钠浓度从0升至0.1M,交联凝胶溶胀率从25.1减小为5.34g/g;水的温度从20升至60℃,凝胶的溶胀率从21.81增至49.12g/g;质构分析和扫描电镜结果显示,戊二醛交联凝胶比大豆蛋白凝胶具有更高的硬度、弹性、内聚性、破裂强度和更有序的微观结构。

A soy protein gel and a glutaraldehyde crosslinked soy protein gel am prepared, the swelling property of gels and affecting factors of which am researched, and the texture and the section microstmcture of gels am characterized by texture analyzer and scanning electron microsoope（SEM）. The results showed that the swelling ratio of soy protein gel was 15.00 g/g at 13 % of the concentration of my protein; the swelling ratio of the glutaraldehyde crosslinked gel was 25. 1 g/g at 12 % of the concentration of soy protein and 50t,L of the amount of 25 % glutaraldehyde solution; the swelling ratio of theglutaraldehyde crosslinked gel was affected by the concentration of sodium chloride solution and the temperature of water, which decreased from 25.1 to 5.34 g/g at the concentration of sodium chloride solution from 0 to 0.1M and increased from 21.81 to 49.12 g/g at the temperature of water from 20 to 60℃; the results of texture analyzer and SEM showed that the hardness, springiness, cohesiveness, rupture strength of glutaraldehyde crosslinked gel were larger than that of ,soy protein gel and the section microstmcture of glutaraldehyde crosslinked gel was more ordered than that of soy protein gel.