凝固剂种类对大豆蛋白质组分7S和11S胶凝能力的影响

Gelation Ability of Soy 7S and 11S Proteins as Affected by Different Coagulants

在分离纯化得到具有较高纯度大豆蛋白7S和11S组分的基础上,采用动态流变仪测定了不同凝固剂单独作用于7S和11S时的胶凝曲线.结果表明,在采用葡萄糖酸内酯(GDL)作为凝固剂时,在GDL质量浓度0.5g/dL,60℃条件下,11S组分的胶凝速度明显高于7S组分,但反应后期两者形成的凝胶强度相当;转谷氨酰胺酶(TGS)更有利于11S的胶凝,在TGS作用下,11S凝胶的强度约为7S凝胶的3倍;而以木瓜蛋白酶(papain)为凝固剂时,低酶用量条件下对胶凝起主要作用的是11S组分,而高酶用量条件下起主要作用的是7S组分,在各自适宜的papain用量条件下,11S组分凝胶的强度高于7S组分.

Dynamic viscoelastic study on gelation of soy 7 S and 11 S proteins by different coagulants were tested to compare the relative gelation capacities of the two major soy protein components. The results suggested that when gluconoδlactone (GDL) was used as coagulant at 0.5 g/dL usage level and 60 ℃, gelation speed of 11S was obviously higher than that of 7S, but the gel strength of each were about equal at the later stage; transglutaminase(TGS) was more effective in gelating 11S, storage modules(G′) of the 11S gel formed by the action of TGS was about two times higher than that of 7S gel; higher papain concentraction was propitious to coagulate 11S and the reverse was true at lower papain concentraction, the strength of 11S gel was higher than that of the 7S gel when they were treated at each individual suitable papain usage levels.