大豆球蛋白吸附在空气-水和油-水界面上的比较研究

Comparative Study of the Soy Glycinin Adsorbed at the Air-water and Oil-water Interfaces

采用动态滴形分析法研究了大豆球蛋白在空气-水和油-水界面上的吸附特性,主要检测了大豆球蛋白吸附在空气-水、纯的花生油-水和正十四烷-水界面上的界面张力和膨胀流变特征参数随吸附时间的变化。结果表明:吸附速率随着初始体相蛋白浓度的增加而加快,受界面类型的影响比较明显;大豆球蛋白在三种界面上吸附的速率顺序为:正十四烷-水界面>空气-水界面>花生油-水界面;在空气-水和花生油-水界面上,大豆球蛋白的吸附及其吸附膜的形成机制基本类似;而在花生油-水和正十四烷-水界面上,吸附膜的膨胀流变特性差别较大。

Adsorption properties of soy glycinin adsorbed at the air-water and oil-water interfaces were studied by dynamic drop shape analysis, The time courses of interfacial tension and dilatational theological characteristic parameters of glycinin absorbed at the air-water, pure peanut oil-water and tetradecane-water interfaces were determined. The results showed that the rate of adsorption increased with increasing protein concentration in the initial bulk phase, and obviously depended on the type of interface. The order of adsorption rates of glycinin at three interfaces were tetradecane-water interface 〉 air-water interface 〉 peanut oil-water interface. The adsorption mechanism and dilatational rheological properties of adsorption films were similar to the adsorption of glycinin at air-water and peanut oil-water interfaces, whereas the dilatational rheological properties were distinct for that at peanut oil-water and tetradecane-water interfaces.