SDS改性大豆分离蛋白凝胶溶胀规律的研究

Study on Swelling Properties of SDS Modified Soy Protein Isolate Gels

通过预热处理,制备了十二烷基磺酸钠(SDS)改性,戊二醛交联的大豆分离蛋白(SPI)凝胶。研究了SDS对预处理溶液性质、凝固时间及凝胶溶胀性的影响。结果表明,当SDS含量为0.5%时,预处理溶液的黏度值最低,为14.8 m Pa·s;当SDS含量为0.3%时,SPI预处理溶液的凝固时间达到最小值8 min,凝胶平衡溶胀率可达到115.67 g/g。对凝胶的溶胀率数据进行线性拟合,结果显示,未经SDS改性和经过改性的凝胶溶胀特征指数n均在0.5以下,属于Fickian扩散。

Soy protein ~olate gel was prepared by preheating trealment, modified with sodium dodecyl sulfonate and cross-linked with Glutaric dialdehyde. The effects of SDS on solution properties, coagulation time and swelling properties were studied. It was shown that the content of SDS was 0.5%, the viscosity of solution was minimum, which was 14.8 mPa.s; The content of SDS was 0.3%, the coagulation time was 8 min and equilibrium swelling ratio was 115.67 g/g. The swelling ratio of the gel was calculated by linear match. The results showed that the characteristic index of gel with or without modified by SDS was below 0.5, which belonged to Fickian diffusion.