大豆分离蛋白凝胶静置期间基本流变特性的研究

Study on the Basic Rheological Property of Soy Protein Isolate Gel in Standing Period

[目的]研究静置期间大豆分离蛋白凝胶的流变特性。[方法]将16%的大豆分离蛋白分散液在5、25℃条件下分别静置5、10、15、20、25、30 h,研究大豆分离蛋白凝胶的蠕变和松弛。[结果]各蠕变参数在不同静置温度下的变化趋势不一样,随着静置时间的延长,25℃下的蠕变参数比5℃下的蠕变参数下降的快。静置温度不同,各松弛参数的变化趋势不同;在同一静置温度下,随着静置时间的延长,各松弛参数的变化趋势基本一致,凝胶制备完成初测试的各个参数值较大,随后逐渐变小。与5℃相比,25℃下的凝胶松弛参数下降较快。[结论]大豆分离蛋白凝胶的蠕变和松弛参数在2种静置温度下的变化快慢不一样,低温静置有利于凝胶品质的变化。

[Objective] The aim was to study the rheological property of soy protein isolate gel in standing period.[Method] The dispersed solution with 16% soy protein isolate was kept stationary for 5,10,15,20,25 and 30 h at 5 and 25 ℃ resp.so as to study the creep and relaxation of soy protein isolate gel.[Result] The creep parameters had different changing trends at different standing temperatures.Along with the extending of standing time,the creep parameter decreased faster at 25 ℃ than that at 5 ℃.The relaxation parameters had different changing trends at different standing temperatures.At the same standing temperature,along with the extending of standing time,the changing trends of relaxation parameters were basically uniform.The parameter values tested on the time of just finishing gel preparation were bigger and then they became smaller gradually.Compared with 5 ℃,the relaxation parameter of gel decreased faster at 25 ℃.[Conclusion] The changing speeds of creep and relaxation parameters of soy protein is olate gel were different at the 2 standing temperatures.Standing at low temperature was in favor of the change of gel quality.