大豆分离蛋白在尿素/无机盐水溶液中的变性与流变特性

Denaturation and rheological properties of soybean protein isolate in urea /inorganic salt solution

将大豆分离蛋白溶解在尿素/无机盐Au水溶液中,研究尿素/无机盐Au水溶液体系中尿素的浓度和无机盐Au加入量对大豆分离蛋白的变性和流变特性的影响。结果表明:大豆分离蛋白在尿素/无机盐Au水溶液体系中能够形成稳定且流动性良好的溶液;大豆分离蛋白在尿素/无机盐Au水溶液中结构被破坏,溶解性增加;溶液表观黏度随无机盐Au加入量增加先减小后增加,随尿素浓度的增加明显下降,随温度升高而降低;大豆分离蛋白尿素/无机盐Au水溶液的吸光度随着尿素浓度的增加明显减小,而无机盐Au加入量对大豆分离蛋白尿素/无机盐Au水溶液的吸光度的影响不明显。

The soybean protein isolate was dissolved in urea/inorganic salt Au aqueous solution, and the effects of urea concentration and inorganic salt Au dosage in urea/inorganic salt Au aqueous solution system on denaturation and rheological properties of soybean protein isolate were studied. The results showed that in urea/inorganic salt Au aqueous solution system, soybean protein isolate could form stable and good fluidity solution and its structure was destroyed, dosage making its solubility increase; with inorganic salt Au increasing, the apparent viscosity of the solution first decreased and then increased, while it reduced significantly with urea concentration increasing and temperature rising; the absorbance of urea/inorganic salt Au aqueous solution of soybean protein isolate declined markedly with urea concentration in- creasing, while inorganic salt Au dosage had no obvious effect on the absorbance of urea/inorganic salt Au aqueous solution of soybean protein isolate.