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高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理
引用本文:李汴生,曾庆孝,彭志英,陈伯暖,梁棣华.高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理[J].高压物理学报,1999,13(1):22-29.
作者姓名:李汴生  曾庆孝  彭志英  陈伯暖  梁棣华
作者单位:1. 华南理工大学工业装备与控制工程系,广州五山,510641
2. 华南理工大学食品科学与工程系,广州五山,510641
基金项目:国家自然科学基金,广东省自然科学基金
摘    要: 对高压处理后大豆分离蛋白溶解性和流变特性的变化及其机理进行了研究。经400 MPa、15 min高压处理使低浓度大豆分离蛋白溶液中蛋白质溶解性的提高最为显著。高压处理使大豆分离蛋白溶液的表观粘度增加,其贮藏模量G'和损耗模量G'也随着处理压力的提高而增大。扫描电镜观察和凝胶电泳的结果都显示,在低于400 MPa高压处理后大豆分离蛋白分子发生一定程度的解聚和伸展,蛋白质颗粒减小,溶液中蛋白质的体积分数增加。而红外光谱分析表明,高压处理后蛋白质电荷分布加强。高压处理后大豆分离蛋白分子结构上的改变是导致其有关理化性质变化的原因。

关 键 词:高压  大豆分离蛋白  溶解性  流变特性  结构
收稿时间:1998-07-14;
修稿时间:1998-07-14

CHANGES OF SOLUBILITY AND RHEOLOGICAL PROPERTY OF THE ISOLATED SOYBEAN PROTEIN AFTER HIGH PRESSURE TREATMENT AND ITS MECHANISM
Li Biansheng,Zeng Qingxiao,Peng Zhiying,Chen Bonuan,Liang Dihua.CHANGES OF SOLUBILITY AND RHEOLOGICAL PROPERTY OF THE ISOLATED SOYBEAN PROTEIN AFTER HIGH PRESSURE TREATMENT AND ITS MECHANISM[J].Chinese Journal of High Pressure Physics,1999,13(1):22-29.
Authors:Li Biansheng  Zeng Qingxiao  Peng Zhiying  Chen Bonuan  Liang Dihua
Institution:1. Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;2. Department of Industral Equipment and Control Engineering, South China University of Technology, Guangzhou 510641, China
Abstract:The changes as well as its mechanism of solubility and rheological property of the isolated soybean protein (ISP) in water solution after high pressure treatment were studied. The solubility of ISP was improved after high pressure treatment, which had the highest increment after pressurization at 400 MPa for 15 min, for the low concentration (4.0%~6.6%) of protein solution. The apparent viscosity of the ISP solution also increased after high pressure treatment. The storage modulus G' and the loss modulus G' were increased as the treating pressure increasing. Results of the scanning electron microscope and polyacrylamide gel electrophoresis showed that the molecular of ISP in solution had some depolymerization and unfolding after the treatment at high pressures below 400 MPa. Meanwhile, the particles of the protein decreased and the fraction of protein particles in total volume increased. The infrared spectrum analysis of the pressurized ISP solution showed an increase of charge distribution of protein. It is suggested that the changes of physical and chemical properties of the pressurized ISP solution are due to the structural changes of ISP molecule.
Keywords:high  pressure        isolated  soybean  protein    solubility    rheological  property    structure  
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