κ-卡拉胶对大豆分离蛋白乳浊凝胶特性的影响

Effects of κ-Carrageenan on Characteristics of Soy Protein Isolate Emulsion Gels

研究了κ 卡拉胶在不同pH的条件下对大豆分离蛋白乳浊凝胶质构特性和流变特性的影响。研究结果表明 ,pH 7 3条件下的乳浊体系比 pH 6 8的体系更易形成凝胶。卡拉胶质量分数为 0 0 5 %时 ,因与大豆分离蛋白发生静电吸引相互作用形成连接型凝胶而显著提高了凝胶的质构特性和流变特性。 0 2 %时则形成相分离型凝胶 ,降低了凝胶的弹性和内聚性。

Effects of κ-carrageenan on textural and rheological properties of soy protein isolate emulsion gels were studied in this paper. The results are as follows: soy protein isolate emulsion gels are more easily formed at pH 7.3 than that at pH 6.8. When κ-carrageenan concentration is 0.05%, carrageenan molecular interacts with soy protein isolates by electrostatic attraction, there by facilitating coupled network and improving gel textural and rheological properties. When carrageenan concentration is 0.2%, separated network is formed because of thermodynamic incompatibility, and elasticity and cohesiveness are decreases.