大豆7S和11S凝胶样乳液流变特性及微观结构的研究

Rheological Properties and Microstructure of Cold, Gel-like Emulsions Prepared with β-conglycinin and Glycinin Soy Proteins

研究了不同预热温度(75℃、85℃、95℃)下制备的大豆7S、11S及两者的混合物(m/m=1:1)冷致凝胶样乳液的流变特性及微观结构。结果表明相同预热温度下,大豆11S形成的凝胶样乳液的强度大于7S乳液,混合蛋白乳液的强度最弱,11S凝胶样乳液的表观粘度最大可达339 Pa.s,而7S和混合蛋白乳液的最大值仅为1.73 Pa.s和0.36 Pa.s,预热温度对大豆7S、11S及两者的混合物凝胶样乳液的影响是不同的,11S凝胶样乳液与7S和混合蛋白乳液的微观结构有显著差异。

The cold, gel-like emulsions were prepared with β-conglycinin soy protein （7S）, glycinin soy protein （11S） and the mixture （m/m= 1：1 ） which were preheated at 75 ℃, 85 ℃ and 95 ℃. The rheological properties and microstmctures of gel-like emulsions were studied. It was found that at the same preheating temperature, 11S gel-like emulsions had the highest viscosity and elasticity, followed by 7S emulsions, and the mixture emulsions had the smallest viscosity and elasticity. The maximum apparent viscosity of 11S gel-like emulsions was 339Pa s, while the maximum apparent viscosity of 7S and mixture emulsions were just 1.73 Pa·s and 0.36 Pa·s. The effects of preheating temperature on different emulsions were distinct. CLSM indicated that the emulsions made from 7S, 11S and mixture exhibited remarkable microstructure differences.