| 陈力扬，华欲飞，孔祥珍，陈业明，张彩猛，李兴飞.预热变性程度对大豆蛋白凝胶性质的影响[J].中国油脂,2019,44(11):56~62.[CHEN Liyang, HUA Yufei, KONG Xiangzhen, CHEN Yeming,
ZHANG Caimeng, LI Xingfei.Effect of pre-heating denaturation degree on gel properties of soy protein[J].China Oils and Fats,2019,44(11):56~62.] |
| 预热变性程度对大豆蛋白凝胶性质的影响 |
| Effect of pre-heating denaturation degree on gel properties of soy protein |
| |
| DOI：10.12166/j.zgyz.1003-7969/2019.11.012 |
| 中文关键词: 大豆蛋白 预变性 凝胶电泳 凝胶性质 |
| 英文关键词:soy protein pre-denaturation SDS-PAGE gel property |
| 基金项目: |
|
| 摘要点击次数: 1070 |
| 全文下载次数: 0 |
| 中文摘要: |
| 以非还原SDS-PAGE表征大豆蛋白的预热变性程度，并采用质构分析、流变分析研究预热变性程度对大豆蛋白凝胶性质的影响。SDS-PAGE结果表明，随着加热温度的升高蛋白质变性速率逐渐增大，相同加热时间条件下，蛋白质变性程度随加热温度升高呈S型曲线上升。质构、流变分析结果表明：随着预热变性程度的增大，大豆蛋白凝胶硬度先增大后减小，变性程度为8611%时凝胶硬度最大，是未经预热变性的大豆蛋白凝胶硬度的2.15倍；凝胶弹性则随预热变性程度的增大持续增大；变性程度在22.28%以上时大豆蛋白形成凝胶更快，但完全变性大豆蛋白在形成凝胶时的降温阶段不能形成很好的凝胶结构。粒径分析结果表明，预热变性程度对大豆蛋白凝胶性质的影响与蛋白质预热变性时形成的聚集体尺寸及形态有关。 |
| 英文摘要: |
| The degree of pre-heating denaturation of soy protein was characterized by non-reducing SDS-PAGE, and the effect of pre-heating denaturation degree on the gel properties of soy protein were studied by texture analysis and rheological analysis. SDS-PAGE results revealed that the rate of denaturation increased with the increase of heating temperature, while under the same heating time condition, the denaturation degree showed a sigmoid curve with the increase of heating temperature. Texture and rheological analysis results showed that as the degree of pre-heating denaturation increased, the gel hardness of soy protein increased first and then decreased gradually, and the gel hardness was the highest when the degree of denaturation was 86.11%, which was 2.15 times of the gel hardness of the soy protein without pre-heating denaturation. While the gel elasticity increased continuously with the increase of the denaturation degree. The gel formation rate of soy protein was faster when the denaturation degree was above 22.28%, but the completely denatured soy protein could not form a good gel structure during the cooling phase when the gel was formed. Particle size analysis showed that the effect of pre-heating denaturation degree on the gel properties of soy protein was related to the size and shape of soy protein aggregate formed during pre-heating denaturation. |
| 查看全文 查看/发表评论 下载PDF阅读器 |
| 关闭 |
