热聚集大豆蛋白分子量分布及其与κ-卡拉胶相行为的研究

Molecular Weight Distribution of Heat-induced Soy Protein Aggregates and Phase Behavior of Heat-induced Soy Protein Aggregates/κ-carrageenan Mixtures

制备了不同的热聚集大豆蛋白,并采用体积排阻色谱(SEC-HPLC)对其分子量分布进行了表征。结果表明:热处理后的大豆蛋白主要由聚集体、中间体和未聚集部分组成,聚集体比例随加热时蛋白浓度的增加而增加。选取5%和1%大豆蛋白热聚集体和κ-卡拉胶对蛋白质-多糖的相行为进一步研究,结果蛋白浓度不同发生明显的宏观相分离所需的卡拉胶的浓度不同,5%大豆蛋白热聚集体和κ-卡拉胶的混合体系具有较窄的均相区域,表明蛋白质粒子的大小影响其与多糖的相分离行为。

During the heating processing,the formation of soy protein aggregates is prevalent in soy foods.In this paper,heat-induced soy protein aggregates of different protein concentration were prepared,then the molecular weight distribution of them were analyzed by high performance size exclusion chromatography（SEC-HPLC）.The SEC-HPLC results suggested that,the heated solutions were composed of aggregate,intermediate species and un-aggregated molecules,and the ratio of aggregate fraction increased as the protein concentration increased.Phase behaviors of 5% soy protein aggregate / κ-carrageenan mixture and 1% soy protein aggregate / κ-carrageenan mixture were also studied.The results suggested that,the mixtures with different protein concentration must add different amount of κ-carrageenan when macro phase separation occurred,and 5% soy protein aggregate /κ-carrageenan mixtures had narrower stable region.It suggested that the size of protein affected the phase behavior of protein / polysaccharide mixtures.