酪蛋白-魔芋葡甘聚糖混合体系相互作用研究

Study on the Interaction in the Casein-Konjac Glucomannan Mixed System

为了解决蛋白质-多糖混合体系在加工贮藏过程中由于相分离所造成的食品体系的不稳定问题,以酪蛋白(CS)和魔芋葡甘聚糖(KGM)为原料,通过观察混合体系相行为、流变特性等,探讨CS-KGM混合体系相互作用机理.结果表明:CS-KGM混合体系的相行为与pH值密切相关,KGM的浓度以及时间均会影响体系在酸性条件下的稳定性,KGM的添加提高了体系的稳定性;通过流变学分析发现CS-KGM混合体系属于假塑性流体,呈溶胶的性质;紫外光谱分析显示CS的紫外吸收随pH值变化而变化明显,且KGM对CS的紫外吸收无影响.

Instability often occurs in the mixed system of protein polysaccharide of foods as a result of phase separation during processing and storage.In order to solve this problem,an experiment was made with casein(CS)and konjac glucomannan(KGM)as the raw materials,and the phase behavior and rheological characteristics of the mixed system were observed to investigate the interaction mechanism between casein and konjac glucomannan.The results showed that the phase behavior of the CS-KGM mixed system was closely related to its pH;both the concentration of KGM and time could affect the stability of the system under an acid condition;and the addition of KGM could improve the stability of the system.Rheological analysis indicated that the CS-KGM hybrid system was a pseudoplastic fluid and it exhibited the property of the sol.UV spectrum analysis demonstrated that the ultraviolet absorption of CS changed with pH value,but was not affected by KGM.