期刊论文

Liu, S.

中文

食品科学技术学报

2095-6002

2022

40

1

65-75

10.12301/spxb202100933

国家自然科学基金资助项目（32101986）； 福建省自然科学基金资助项目（2020J05128）；

本校为其他机构

为了改善大豆分离蛋白(soy protein isolate,SPI)凝胶品质,提出了一种两步制备凝胶的新方法:首先利用3种不同浓度(0~15 mmol/L)的硫酸盐(CaSO_4、MgSO_4和ZnSO_4)对SPI进行预聚集处理,然后通过添加CaSO_4至盐离子总浓度为35 mmol/L使蛋白质凝胶化,并探讨了不同盐离子预聚集对SPI结构及凝胶特性的影响。结果表明:盐离子与蛋白质分子之间的相互作用是自发的吸热反应,由熵变驱动,滴定ZnSO_4引起的热量变化较CaSO_4和MgSO_4更为剧烈;盐离子的加入引起了SPI α-螺旋结构含量上升,β-折叠结构含量下降及荧光强度降低。在同一浓度条件下,经ZnSO_4诱导的SPI聚集体颗粒的粒径、表观黏度均显著大于其他两种...

In order to improve the gel quality of soy protein isolate (SPI), a new two-step gel-preparation process was applied in this study. First, SPI dispersions were pre-aggregated by using three sulfates (CaSO4, MgSO4, and ZnSO4) at different concentrations (0~15 mmol/L) and then gelled by adding CaSO4 up to a total salt concentration of 35 mmol/L. The pre-aggregation effects of different salt ions on the structure and gelation of SPI were investigated. The results showed that the interaction between salt ions and protein molecules was a spontaneous...