凝固剂对热改性SPI与猪肌肉盐溶蛋白共凝胶作用的影响

Effect of Coagulators on the Co-gel of Soy Protein Isolate and Salt-soluble Pork Protein

本文研究通过单因素实验和正交实验研究凝固剂葡萄糖酸-δ内酯(GDL)、CaCl2、MgCl2和复合凝固剂对改性大豆分离蛋白(SPI)与猪盐溶蛋白(SSPP)共凝胶的影响。结果表明,GDL对蛋白质共凝胶具有破坏作用,而CaCl2、MgCl2对共凝胶均有促进作用。蛋白质混合凝胶形成的最佳条件为:加热时间20min、CaCl2与MgCl2分别为0.3%、温度95℃、m(SSPP):m(SPI)=7:3。

Effects of single coagulators,gluconolactone（GDL）,CaCl2,MgCl2 and complex coagulators on the co-gel of thermal modified soybean protein isolate（SPI） and pork salt-soluble protein（SSPP） were studied through single factor and orthogonal experiments.The results showed that GDL destroyed the co-gel,while both CaCl2 and MgCl2 can improve the formation of co-gel.The optimal co-gel formation conditions were as follows：heating time 20 min,CaCl2 0.3%,MgCl2 0.3%,temperature 95 ℃,and SSPP-SPI ratio 7：3.