分子力对大豆蛋白透明凝胶作用机理研究

Study on Mechanisms of Molecular Forces Affecting Formation of Soybean Protein Transparent Gels

通过对大豆分离蛋白/大豆7S球蛋白凝胶光学和流变学性质与溶剂、牛血清白蛋白、肪脂酸盐浓度关系的深入研究,探讨了分子力对大豆蛋白透明凝胶的作用机理。结果表明:氢键、静电力和疏水作用对大豆蛋白透明凝胶的形成具有重要的影响。这为进一步研究大豆蛋白凝胶的光学性质和研制透明的大豆蛋白产品提供理论依据。

Relationships between optical properties、rheological properties of soybean protein isolate/soybean 7S globulin gels and solvent、bovine serumalbumin(BSA)、fatty acid salts(FAS) concentration have been studied thoroughly in this paper. The mechanisms of molecular forces affecting the formation of soybean protein transparent gels were studied.These experimental results showed that hydrogen bonds、electrostatic forces and hydrophobic interactions have given importhant contribution for soybean protein to form transparent gels.Theoretical bases were put forward to further study optical properties of soy bean protein gels and develop transparent products of soybean protein.