摘要
研究了芸豆7S球蛋白(KPG)在低pH低离子强度下热致透明凝胶的制备条件,并对其凝胶性能加以分析。结果表明:在pH为2,离子强度为30mM,80℃加热10h的条件下,KPG在蛋白浓度为1%左右就能形成透明的热致凝胶。原子力显微镜(AFM)观测发现,KPG在低pH低离子强度下能自组装形成"念珠串状"线性纤维聚集结构,这为超低固形物下新型植物蛋白透明凝胶的研究提供实验参考。
The heat-induced transparent gels of 7S globulin storage proteins from Red kidney bean in low pH and low ionic strength are investigated. The results shows that KPG can form transparent gels with the lowest protein concentration about 1% upon heating at 80 ℃ for 10 h, at pH 2 and 30 mM ionic strength. Through Atomic Force Microscopy （AFM） visilized KPG formed string of beads polymers and aggregates into long, semiflexible fibrils in this acidic condition. It gives a experiment data for preparation of transparent gels at extremely low weight fractions plant proteins.
出处
《现代食品科技》
EI
CAS
2010年第5期433-436,共4页
Modern Food Science and Technology
基金
国家自然科学基金(20876057)
