大豆浓缩蛋白粘度与动态粘弹性研究

The Study on Viscosity and Dynamic Modulus of Soy Protein Concentrate

研究了pH值、微波和超声波对醇法大豆浓缩蛋白(SPC)粘度与动态粘弹性的影响。研究结果表明:提高溶液的pH值均可以使SPC的粘度升高,但在高剪切速率条件下粘度急剧下降;SPC的pH为8.5时,形成凝胶的温度最低;不同pH溶液的复合模量在降温阶段有不同程度的降低;超声波和微波处理后,SPC粘度下降;微波和超声波处理能促进SPC的变性,提高复合模量,降低凝胶化温度,在降温阶段模量保持不变。

This paper studies the effect of pH value, microwave and ultrasonic on viscosity and dynamic modulus of SPC. The results show that viscosity of SPC increases with the increasing pH value of SPC dispersion, but decreases sharply at high shear rate stage. The gel formation temperature of SPC dispertion is lowest at pH 8.5. The composite modulus of different pH values samples varied in degrees of decreasing during the cooling stage. After ultrasonic and microwave processing, viscosity of SPC decrease,microwave and ultrasonic treatment can promote the SPC degeneration, and in turn increase compound modulus and decrease gelation temperature, but the modulus remained unchanged in the cooling phase.