魔芋葡甘聚糖-低脂质含量大豆分离蛋白共混凝胶特性的研究

Property of the composite gel of konjac glucomannan-lipid-reduced soybean protein isolate

以脱脂豆粕为原料,制备低脂质含量大豆分离蛋白(LRSP),并与魔芋葡甘聚糖(KGM)按照不同配比配制质量分数10%的KGM-LRSP共混溶胶,测定并分析KGM-LRSP共混溶胶的流变性质和凝胶质构特性。结果表明:KGM-LRSP共混溶胶呈假塑性流体,其黏度随KGM量的增大而增大;不同配比的KGM-LRSP共混溶胶储存模量G'≥损失模量G″,表明KGM与LRSP形成了三维交联的网状结构,具有良好的凝胶性能;同单一KGM、LRSP凝胶相比,KGM与LRSP具有协同增效作用,KGM-LRSP共混凝胶质构特性较为适中。

Lipid- reduced soybean protein isolate （LRSP）was prepared by defatted soybean meal, then the composite sol of mass fraction 10% was prepared by konjac glueomannan（KGM） and LRSP with dif- ferent proportions, and the rheological property and gel texture property of KGM - LRSP composite sol were determined and analyzed. The results showed that the KGM - LRSP composite sol was pseudoplastic fluid and its viscosity increased with the dosage of KGM increasing;the storage modulus G＇ of KGM - LRSP composite sol with different proportions were all larger than the loss modulus G＂, which indicated that a three dimensional network was formed between KGM and LRSP, thus good gel properties of KGM - LRSP composite sol were obtained;comparing with gel prepared by single KGM or LRSP, there was good synergistic interaction between KGM and LRSP, and the KGM - LRSP composite sol showed moderate tex- ture property.